Real Bread

What makes our bread so good?

It's local!

All the flour used in the bread comes from the Maud Foster Windmill in Boston and additional ingredients in some of the breads are also locally sourced such as herbs; onions, cheese and honey.

The ingredients!

The organic stone-ground flour retains the wheatgerm oil and therefore the nutritional value of the grain and there are no preservatives or flour improvers added. Bread really is just flour, water, salt and yeast here!

Slow-fermentation!

No refrigeration or steam is used to slow down or speed up fermentation in the bakery. Everything depends on the ambient temperature and timing. Some of the breads are made with overnight pre-ferments (a portion of dough which matures for 12-16 hours before being added to the final dough mix) and all breads have a minimum fermentation time of four hours.

The wood-fired oven!

Nothing can compare to the crust and texture of a bread made in a wood-fired oven. The high temperature produces great air bubbles in ciabatta and the lovely rips and crust in the rustic breads.

Greenfield Bakers are members of the Real Bread Campaign