Time and patience are essential to our European handcrafted breads. At Backerhaus Veit, these qualities enable us to create authentic, flavourful artisan bread.
- Our craft breads begin with a "pre-ferment", where a portion of fermented dough is mixed into each batch of new dough. Fermentation gives bread flavour, enhances the crust (thickness and color), crumb (texture) and prolongs shelf-life.
- The production process used to create authentic craft bread includes: mixing and kneading the dough using European technologies; allowing the dough the appropriate resting time to rise and develop; hand shaping, proofing (where required), scoring, topping; and finally, baking the bread in stone hearth ovens.
- Unbleached, naturally leavened flour is mixed with yeast, a portion of the mother-dough starter and any additional ingredients our recipe calls for such as rosemary, olives, or flax seeds. No artificial colours or flavourings are used!