Flour and grain

A good crust starts before the oven

Pale flour on the bench. Wholemeal in the bowl. Each brings something different to the bread we bake in Haarlem.

In the bread basket

Three ways to taste the grain

Wheat flour

We use wheat flour for our country sourdough. It helps the dough hold the air that gives the loaf its open crumb.

Wholemeal wheat

Wholemeal includes all parts of the grain. Our wholemeal sourdough has a fuller flavour and a firmer bite.

Rye with wheat

In our rye and walnut loaf, rye adds a rounded grain flavour and a moist crumb. Wheat helps give the dough its shape.

At the workbench

The recipe stays. The dough needs watching.

Flour can take up water differently from one batch to the next. We watch how a dough comes together, feel it during folding and adjust the water when needed. The goal is a dough we can shape well and a loaf that bakes through evenly.Our sourdough rests overnight. The next morning, shaping and scoring prepare it for the oven. Flour, time and handling all leave their mark on the finished crumb.

Knowing the batchWe buy flour through milling suppliers and choose it for the bake we want to make. We ask about the grain, the milling and how a flour behaves in dough. The origin can vary by grain and batch.Curious about the flour in your loaf? Ask our team. We can look up the information for the batch in use. The same care goes into matching flour to a tart shell or butter pastry: a crisp edge needs a different balance from an open bread crumb.

Flour matched to the bake

Country sourdough: A wheat dough with an open crumb
Wholemeal sourdough: Wholemeal wheat and a firm bite
Rye and walnut: Wheat, rye and walnuts
Butter pastry: Flour chosen to hold thin layers
Tart shells: Flour chosen for a crisp, tender base

Wholemeal and rye also contain gluten

Our wheat and rye breads contain gluten. We work with milk, egg and nuts in the same bakery too. If you need us to check ingredients, ask before reserving so we can discuss the recipe and shared workspace.

Choose a loaf by its crumb

Start with country sourdough, wholemeal or rye with walnuts. Browse the range, ask us to reserve your choice and pick up in the shop.

See the range