Flour Water Salt

We are transitioning out of sourdough bread and viennoiserie productions and sales and into sourdough bread and viennoiserie WORKSHOPS.

Please click on the “workshop” tab for more details

OUR MAY WORKSHOP DATES ARE:

SUNDAY MAY 20, 9:30AM TO 5PM

SUNDAY MAY 27, 9:30-5PM

LOCATION: THE KITCHEN COLLECTIVE, 811 KING STREET EAST. HAMILTON, ON

COST: $150, INCLUDES LUNCH AND TAXES

TO REGISTER, PLEASE EMAIL MARIE-CHANTAL AT marie@slowbreadbakery.com

before May 11 for the May 13 workshop,

before May 18 for the May 27 workshop

Flour, Water, and Salt. It turns out that it is all bread needs to be delicious, nutritious, and sustainable. Taking time for your bread makes all the difference. We give our doughs long rests and time to ferment so we can coax out the full flavour potential of bread. All of our products are made in small batches using simple ingredients. We do not use any additives, preservatives, or artificial flavorings. Our bread is real bread.

When we created our first sourdough starter we found a world of slow bread. Simply adding water to flour awakens wild yeasts and beneficial bacteria present on all grains, the mixture soon bubbled, ripe with life. Add a bit of salt, a lot of time and some heat, the result is incomparable: chewy bread capturing the full flavour of the grain. Because of the long natural fermentation that employs a variety of cultures, our sourdough loaves have a longer shelf life and are easier to digest than yeasted and factory produced breads.

Baking in The Kitchen Collective, we sell at The Ottawa Street, Durand, Ancaster, and Dundas Farmers’ Markets. We are a bakery without a storefront, traveling every week to different markets and retail locations. We also deliver bread to your door on Saturday mornings (see Community Supported Bakery). Marie-Chantal and David Perrett operate a family bakery, and we are proud to offer your family the bread we developed for ours.

Flour Water Salt offers a sustainable alternative to industrial loaves or loaves made without much care, ignoring the time it takes to properly prepare grain to eat. Inspired by the British “Campaign for Real Bread” and the “Slow Food Movement” we believe in giving back to people their relation with food.

 

Bread

 

Sourdough: Pain Levain is the most fundamental of our products, the ingredient list is flour, water and salt and lots of time. Our sourdough undergoes 15 hours of active fermentation. Taste the difference time and care makes to bread. We Currently offer 5 types of Sourdough, Not Quite White Bread, 50/50 Wholewheat, Winnipeg Style Rye, Walnut Raisin and Organic.

Pain a l’anncienne: Our Baguette are cold fermented so that enzymes in the wheat can act on the flour to develop the full flavour of the grain. High hydration and gentle shaping gives the bread an irregular crumb.

 

Viennoiserie

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Croissant: The most elaborate of our products by far, croissants are a little indulgence. Using an old Austrian method featuring a 15 hour active fermentation and a 24 hour cold fermentation creates a remarkable pastry. One look at the delicate layering, and the rich buttery flavour and you will know why they sell out fast. Our croissants are hand rolled and shaped and are made with unbleached flour, water, milk, butter, yeast, sugar and salt.

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Pain au chocolat:  The same care we dote on our croissant but we’ve added two sticks of Bernard Callebaut chocolate.

Croissant aux fruits: Pomme, pêche, et poire We add apples, peaches, pears, and whatever else struck our fancy to our delicious croissant. Made with Seasonal Fruits.

 

Other Treats from the Oven

Our pies are made with delicious local fruits on a layer of flaky Pastry. We use just a pinch of sugar in our pies so the taste of fresh fruit shines through.