A family bakery in Derbyshire is selling a limited edition traditional loaf of bread to mark Real Bread Week, which runs until March 4.
Stacey’s Bakery, which has shops in Ilkeston, Heanor and Eastwood, has recreated ‘the original loaf’ from a recipe which dates back to the early days of the century-old family firm.
Present day owner David Stacey said: “Before all the modern bakery equipment and bread improvers, the only way to make bread was to ferment the dough for overnight, typically for 14 hours.
“Now it’s made so quickly. The only dough which is like that of the traditional loaves we used to make is sour dough.”
David has taken inspiration from his great grandfather’s recipe of 1934, which contains just flour, water, salt and yeast.
There will only be a limited number of the handcrafted original artisan loaves available due to the nature of the dough the length of time it will take to make at the South Street shop.
David said: “Modern bread improvers contain various enzymes, which significantly reduce the time it takes to develop the dough into something that will make a good loaf. It can take minutes rather than hours.
“The enzymes are harmless and are destroyed when the bread is baked, but because the yeast and natural bacteria inside the dough hasn’t had as long to ferment, we tend to lose some of the taste that we once had.”
Real Bread Week is an annual, international celebration of supporting local, independent real bread bakeries and encourages people to bake their own bread.