Our current repertoire of breads:
Sourdough / Leaven Breads. All made with organic Shipton Mill Flours, and raised using our traditional wheat or rye leavens. No additives, raising agents or commercial yeasts. Long slow fermentation for maximum flavour development and nutritional value. Twyford White Sourdough - hand shaped as an 800g Boule with crosshatch pattern scoring. French and English / Ca
nadian speciality flours. Twyford 50-50 Sourdough - hand shaped as an 800g Batard with oatbran coating. Walnut & Cranberry Leaven - as the 50-50, but with added sweetness and crunch from abundant cranberries and walnut pieces. A 520g loaf. Rye & Spelt Seeded - a mixture of two ancient low gluten flours with added 5 seed mix. Sold as a seed encrusted 450g tin loaf. Borodinsky Rye - a traditional russian 100% rye sourdough with added malt extract and molasses for a sweet / sour tang. Encrusted with coriander seed. Keeps 2 weeks. Eastern European 80% Rye - a slightly toned down heavier rye loaf with great flavour. A semi - sourdough. Sold as a 520g tin loaf, with "cracked" top pattern. Pain de Campagne "Miche" - an open textured country bread, usually sold as a 1 kilo free form loaf. Strong crust. Long Fermentation "overnight" yeasted breads. All made with organic Shipton Mill or Marriages Flours, and raised using Bioreal Organic fresh yeast. No additives, or enzymes. Under half the yeast of conventional yeasted breads. Mighty White Overnight Tin Loaf. - In 800g or 400g standard tins. Strong white flour and some olive oil which softens crust and crumb. Mighty White Crusty Cob - Just flour, water, yeast salt. Handformed into free shaped cobs, either 400g or 800g. Sometimes with added sesame or poppy seeds. Twyford Brown Tin loaf - a mix of organic white and wholemeal flours, and some olive oil is used to soften the crumb. Open textured for a brown loaf. The "Grumpy" Loaf - a mixture of Shipton Mill's Malthouse "granary style" flour and organic strong white with some added malt extract and olive oil to help keeping and toast colour. 5 seed mix is also added to the dough and coats the loaf. Available as a small 400g or large 800g tin loaf. Specials
Focaccia - Classic Italian "pillow" bread. Using Italian '00' flour, an overnight pre-ferment and abundant olive oil. Our favourite house toppings are : chopped green olive and sundried tomatoes, balsamic marinated and caramelised onions, fresh rosemary and sea salt. French - we make a baguette dough 3 ways: either "a l'ancienne" using a poolish pre-ferment; using an overnight "autolyse' to pre-condition the dough or the "quick" 4 hour method using a short autolyse and a very wet dough that gives an airy texture. Normally we make small 450g round loaves or batards rather than sticks. Pizza, Flatbread and Stromboli - we make a pizza dough the classic artisanal way using a wet overnight pre-ferment. Our stromboli are a topped pizza rolled into a sausage shape which spirals the topping into a filling. We make fresh sandwiches daily with our breads - on sale in Twyford Stores. We also produce fabulous traditional Steak and Vegetable pasties and herby Sausage Rolls using a 95% pork sausagemeat. Pastry is made from scratch by us weekly.
