A great classic which should be on your table for breakfast, lunch and dinner.
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Flour, water, sourdough starter, salt.
That’s all.
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Small - 750g
Large - 1.5Kg
Table loaves are best within the first 48h, then the textures will tend to be similar, the crumb will start drying and the crust will soften.
The loaves will still be great to eat over a week but they’ll shine up after a few seconds in the toaster ! Just like your morning sun glazing !
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Anyone who just looooves bread.
What if we designed a bread for those who choose not to eat gluten ?
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Rice flour, buckwheat flour, teff flour, rice sourdough starter, water, hazelnuts, pecans, sunflower seeds, linseed, oats, chia seeds, quinoa, millet, coconut oil, coconut sugar, cocoa nibs, salt.
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700gm
5-10 days in a tea towel.
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People trying to stay away from gluten. Absolutely packed with seeds and nuts, this is a nutritionnal powerhouse disguised in a bread cube !
However please bear in mind that this bread is made in premises containing gluten and therefore it is not advised for celiacs.
Naturally fermented Japanese white bread
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Flour, water, milk, sourdough, butter, sugar, salt. That’s it !
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Small - 580g
Large - 1.4Kg
They will shine for the first 4/5 days, then will slowly start to dry out. But slowly, don’t worry, you got time !
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This is great for the people who love soft bread and want to make sandwiches without all the nasties you find in white bread. Yummy yummy !
A dense, strong and nutritious powerhouse.
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Rye flour, water, sourdough and salt.
The recipe will change week from week. Please refer to the coockaborough order page for more information.
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750gm
Rye loaves are often denser and keep their moisture for a while. They are usually best for the first 5 days before drying out slowly. Keep them in a tea towel or bread box. They like to be tucked away shhhh :)
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People loving the eastern styles of bread. People looking at just having one slice (or two!) with some savoury for breakfast or with a salad for lunch.
How much do you know about brioche and enriched doughs ?
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Grandi lievitati are the family of “big leavened” baked goods. Think panettone, pandoro, brioche, anything with butter, eggs and sugar and a long long fermentation creating a very specific texture which you will never find in yeasted baked goods.
This is the perfect product to bring to a family reunion or friend catch up over the weekend.
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Usually 7 days for the most simple products to 2 months for well made panettone/pandoro.
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Sharing ! This is the main point.
Unless you could eat it all by yourself ?