LOVE BREADCuisineKZN Midlands
Sarah Goodwin (Derrett)
We are an artisanal bread bakery which uses the age old wood fired oven to bake our breads. We are based in Lidgetton valley and bake from home in a specially built wood fired Alan Scott bread oven. We use a 48 hour slow fermentation method mixing starters two days before the bake, dough the day before the bake and eventually shaping and baking on the morning of the bake. The fire is burning all afternoon of the day before the bake and through the night, the ash is cleaned out the oven and the residual heat is then used for baking. We use quality and healthful ingredients; GMO free, preservative free, stone ground unbleached flour, Kalahari salt and borehole water. Peter has made a range of mother cultures to support our sour dough range and uses a slow fermentation process which drastically reduces yeast amounts in our other breads and increasing nutritional value.