THERE WILL BE BREAD…
Inspired by the peasant bakers of France twice a week we bake a small range of Sourdough breads as well as frangipane tarts and other seasonal treats. We are proud to use the amazing local flour grown by the South West Grain Network and milled round the corner at Stoates Mill.
TO ORDER BREAD CONTACT HARRY ON: 07848832550
TO SEE AVAILABILITY SWEET TREATS AND MORE JOIN THE WHATSAPP GROUP HERE.
Harry bake’s on Tuesdays and Fridays. Orders must be in at 5pm two days prior to baking and bread can be collected from the bakery or Durweston Village hall.
OUR BREAD
COUNTRY LOAF
Our take on the classic sourdough country loaf. Made with a mix of True South West White and Wholemeal flour, plus a small handful of rye. Looking to strike that balance between slighlty sour wholemeal flavour, a light and crumpety texture and a dark crackling crust.
TRUE SOUTH WEST WHITE SOURDOUGH
The best thing since sliced bread?
We make our white loaf with 100% true south west white flour. Moist and fluffy it stays fresh for days and with it's crumpety texture, it is also perfect for toast.
As one discerning customer says, "you have one slice and just keep coming back for more."
FOCACCIA
Our white bread dough, cooked in a tray smothered in our home pressed rapeseed oil, chopped garlic, rosemary and generously sprinkled with maldon salt.
STORING YOUR BREAD
Our bread is best kept in a box, but also keeps well in a muslin bag, a paper bag or loosely covered with a plastic bag (not sealed) at room temperature. If sealed, the moisture from the inside of the loaf will soften the crust. The bread will stay fresh for 2 or 3 days at room temperature. After that it's best eaten as toast or you can refresh a whole loaf in the oven.
To refresh a whole loaf from room temperature: first dunk it in water or run it under the cold tap, then place the loaf uncovered in a 180 degree oven for 8-12 minutes.
To reheat a loaf from frozen: take it out of the freezer and allow it to de-frost fully at room temperature 1-2 hours. Then follow the steps as above.
Preslicing the loaf before freezing is another great way to have a quick toasted slice of bread!