BRETZEL BOULE to be introduced at BLOOM

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BRETZEL BOULE to be introduced at BLOOM

Bord Bia’s Bloom rolls around again and we are very excited to roll out our Bretzel Boule. We scale this beauty at 2.4kg, a tangy sourdough moist crumb with a wonderful chewy caramelized crust. The stall at the Bloom Food Market will sell it whole, half or quartered. Longer fermentation is always key – the dedication and skill of the whole baking team has given rise to arguably the best naturally fermented bread yet.  Wheat & rye, water, pinch of salt and buckets of time & passion are all that is required. The delivery will be “free from” emissions too – give a wave to the Deadline courier cyclist who will be pedaling their new tricycle to the Phoenix park.  The Bretzel duo of Fabrice & Barbara explain more:

This pain de campagne is the typical rustic French loaf, evolving from the mixture of grains that would be present historically in a field of wheat. Rye seeded itself naturally amongst the wheat and was harvested along with it. This gave the bread its distinctive dark colour and taste. Originally this would have been a coarse and unpredictable bread as the mixture of wheat and rye varied from place to place and made each district’s bread unique.

Before the advent of commercial yeast, bread was made using sourdough cultures. Letting the dough ferment for a long time increased the flavour and the longevity of the loaves. This was particularly useful when French villages had communal ovens where everyone brought their bread to be baked. This cost money and the ovens were not used every day, so loaves had to last a family for a while. Consequently the ‘miches’, or loaves, were made big and hearty, sometimes weighing as much as four or five pounds. Adapting this bread to modern tastes has made it a firm favourite and more widely acceptable.

In recent years, sourdough tradition has undergone a strong revival amongst artisan bakers as well as consumers. The Bretzel Bakery’s pain de campagne is made using wheat flour and wholemeal rye flour and it takes time: time to allow the dough to ferment, to develop the gluten which in turn makes the bread not only more digestible but moist and full of flavour. To quote our French baker who developed this loaf, ‘the sign of a good bread is the combination of a chewy caramel crust and a creamy, moist crumb’.

@bloominthepark @BordBia @BretzelBakery #sourdough

William Despard

Published on LinkedIn May 20 2019

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