Brakes, the United Kingdom’s leading foodservice wholesaler, has launched a new line of frozen artisan sourdough breads under its La Boulangerie own label. Six loaf varieties are offered: Plain Sourdough, Seeded Loaf, Cheese and Onion, Sundried Tomato & Herb, Beetroot & Spelt Sourdough, and Pre-Sliced Sourdough Half Boule.
The Sysco company worked closely with specialist bakery Nicholas & Harris to create the range, which uses a sourdough starter culture that was created in 2012 and has been fed daily since then. The result is a variety of subtle flavors and fermented characteristics that are required to produce high quality artisan breads.
The breads are made using traditional methods, with the majority of each loaf being hand produced, including folding, moulding and bulking. No commercial yeast is used and the bread has a long fermentation, with the loaves rising naturally, giving the typical sour flavor and open-textured crumb. Each loaf is bulked in a bespoke room before being baked.
Leading the range of products is a Sourdough half boule, which uses only three ingredients, flour, water and salt, and is hand-mixed to provide a unique, but commercially sustainable product.
“We wanted to create a range of products that any chef would be proud to serve. Working with Nicholas and Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable,” said Vanessa Baker, senior category manager for bakery at Brakes.
Paul Bown, process and development manager at Nicholas & Harris, added: “These products are among the first that will be nationally available for foodservice. We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf created.”
