Long Fermentation Tin Loaf, Long Crichel (400g) | Abel & Cole

Long Fermentation Tin Loaf, Long Crichel (400g)

£2.30
(57.5p per 100g)
Organic Vegan
-
1
+
Long Crichel’s bread is a delicious artisanal loaf. The bread is left to rise slowly between 24 and 36 hours. This means only a tenth of the usual yeast amount is needed, making this bread easier to digest. Best when buttered and dunked into soup.
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Producer

Long Crichel Bakery is set in a stunning 18th century stable block on an organic estate in Wimborne, Dorset. They grow their own wheat, fruit, vegetables and herbs – all of which our poured into their lovingly-made breads and cakes. The bakery is run by Jamie and Rose Campbell, who gave up careers as architects to bake fresh, organic bread and cakes. They actually built the wood-fired oven in the bakery themselves and they only use wood from local, sustainable forests to fire it.

Ingredients

Unbleached white wheat flour* (contains wheat flour*, calcium carbonate, iron, niacin, thiamine), Water, Sea salt, Yeast * produced to organic standards. For allergens, including cereals containing gluten, please see ingredients in bold. May contain traces of Egg, Nuts, Milk & Sesame.

Storage & prep

Best stored in bread bins made out of wood or unglazed clay as metal and plastic prevent the bread from 'breathing' and encourage the growth of mould. Cotton bags or even paper bags are good provided they are stored in a cool dry place. Do not store bread in the refrigerator as this actually encourages the ageing process. Our bread freezes well, but it is only worth doing if you want to store it for more than 5 days.

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