Yours Bread [DRAFT]
The Bread-shaped object problem
80% of the bread Aotearoa is made using the Chorleywood Bread Process. Also called the "no time" method, the CBP involves high speed mixing and (in its modern form) a bevy of enzymes and "dough improvers." It can turn flour into a sliced and packaged product in 3 and a half hours. Bread made via the CBP is shown to increase the symptoms of irritable bowel syndrome. The problem here is that grains have stuff in them that isn't food (phytic acid and other anti-nutrients) that inhibit proper digestion and block the body's ability to extract the good stuff - and it's why eating a bunch of supermarket bread makes your tummy feel weird. Why make such shit food? The CBP, because of its short fermentation, allows the use of low protein (read: poor quality) wheat and of course the fast turnaround and easy mechanisation make for fantastic scalability. Yep: they do it because it's cheaper.
That stuff in the supermarket is not bread, just a bad fake: a bread-shaped object.
Go Slow
If grains are so bad for you then how come many human societies through the millennia have relied on them as a staple crop? First: The grains themselves contain enzymes that will begin to break down a lot of the bad stuff - it just requires the introduction of water and some time. Second: many people for many thousands of years have been leavening their bread. Leavening is the process of fermentation that makes bread rise. Before the isolation and selective breeding of Saccharomyces cerevisiae that began in the 19th century, everyone was using some kind of natural leavening - known primarily in the Anglosphere as "sourdough."
The sourdough process usually involves capturing a variety of resident microbes from wherever you are and creating a stable community - called a starter or levain or bug - that you use to ferment your bread. The variety in the average sourdough starter is vast, and each is unique, but they usually consist mainly of Saccharomyces and Candida yeasts and Lactobaccilus bacteria. When the starter is fed - usually with flour - the various microbes rush to eat the bits they love the most, creating heaps of gas (the puff), a bit of acid (hence the sour in sourdough) and breaking down all kinds of stuff in the process.
Many people who experience digestive trouble with industrial wheat products report less issue or none at all when consuming naturally leavened breads. This is backed up by research showing that sourdough fermentation reduces the amount of phytic acid (blocks the uptake of minerals), FODMAPs (short chain carbohydrates that can be hard to digest), ATIs (α-amylase/trypsin inhibitors - trigger an immune response in some people) and gluten present in a loaf. The longer the fermentation, the more digestible the bread becomes.
A perceived drawback with this method is that you have to play by the starter's rules. Our main starter is named The Manager for this reason. Even the most active starter cannot match the speed of a big dose of commercial bakers yeast, let alone the CBP and - as the greedy people of this world like to remind us - time is money.
Wheat
We love wheat. We love it because it represents a long history of human involvement with the botanosphere. The wild plants related to wheat (and its popular cousins barley, rye and spelt) are kind of hard to eat: their seed heads fall off with the slightest breeze as soon as they're yum. Luckily some clever people selected for the mutants with "toughened rachis" so we can bundle it up and carry it somewhere else so we can whack it on something to pop the seeds off (threshing), blow away the chaff (winnowing) and smash it up (milling).
Wheat also contains gluten. From wikipedia: "Gluten forms when glutenin molecules cross-link via disulfide bonds to form a submicroscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix." The "viscoelastic" properties of gluten are those that allow its working into all manner of fun shapes and, crucially, its ability to trap gas and stretch as that gas expands with heat: allowing the puff we all know and love. It's these magic properties that have spawned a massive variety of leavened bread traditions and methodologies across huge parts of the human world.
It also so happens that Canterbury is a pretty good place to grow wheat: flat, soil's still ok, hot(ish) summer with long days, not too dry (mostly), not too wet (mostly). Yield for milling wheat is about 9-10 tonnes a hectare - among the highest in the world - compared to 2-3 tonnes a hectare in Australia - where most of the wheat eaten in New Zealand comes from (it's cheaper). So what's our bread made from? Our white flour is supplied by Farmers Mill in Timaru, an independent grower-owned mill that only processes grain grown in South Canterbury. We use their Pioneer Spray Free flour, which is grown without the use of chemical sprays, though may have had synthetic fertilisers used at certain points in the growth cycle. Our wholemeal flour comes from Millmore Downs, an organic/biodynamic farm and mill in Scargill, north of Christchurch. They are a 3rd generation family farm and are well know for their stoneground wholemeal flours from wheat, rye, barley and spelt.
What's Real
We say "sourdough is the only real bread" because we believe that slow, polycultural fermentation is the truest way to create something tasty and nutritious from grains and to draw attention to the fakes thrust on us by industrial capitalism.
Our dough contains only starter, flour, water and sea salt. That is to say we don't add commercial yeast, dough "improvers", enzymes or malt. You might notice our bread isn't very sour and that's because we select for yeasts in our starters by using them while young and feeding them a little wee bit of (organic fair trade raw cane) sugar.
Our main starter, The Manager, was born in September 2021 in Tāmaki Makaurau while Carl was still in MIQ, started on flour from Millmore Downs. Granny, used for our dark and seedy loaves, is only a few months old and has a microbial population harvested from the bottom of a bucket of our wild fermented (yeah, sourdough booze) Yours-pressed apple cider (from which we create vinegar and laughter).
We use a high proportion of starter in our mix (~15% of the total doughj weight) to get things off to a roaring start and ferment our dough overnight in the chiller ("cold bulk fermentation") because slow is tasty.
We mix, shape, proof and bake in a little room out the back with 2 cheap old pizza ovens and an ancient German spiral mixer called Heidi Crumb.
Our Loaves
These are the loaves we usually bake.
"Sourdough starter has been used to leaven bread for most of human history. It contains Lactobacillus bacteria and multiple wild yeast strains which are naturally occurring. Baking with sourdough starter requires a long fermentation which unlocks the nutrient potential of whole-grain flours.
The time taken to leaven our loaves allows for the break down of proteins (gluten) into amino acids making it easier to digest. Many of the simple sugars in the grain are pre-digested by the wild yeast during this slow fermentation, which is good for our blood sugar levels.
Lactobacillus bacteria, present in sourdough culture, play a key role improving the nutritional value of sourdough bread. In nature Phytic acid protects the mineral nutrients within plant seeds until they are ready to sprout and require this energy. But for humans, Phytic acid is considered an anti-nutrient because it binds minerals within our digestive tract. Lactobacillus bacteria create a lightly acidic pH level in our bread dough which activates the enzyme Phytase. Phytase breaks down Phytic acid, unlocking the grains’ mineral content, and making it available for our digestion.
In contrast, commercial bread making uses baker's yeast, a fast acting single yeast strain, which contains no beneficial bacteria. It was introduced to speed up bread production around 160 years ago. The use of baker’s yeast short cuts the critical longer sourdough fermentation process required to bake highly nutritious bread."