Loaf Thy Neighbour Campaign

Since we’re all in need of a bit of cheering up at the moment and to celebrate the end of a tough January, we wanted to continue spreading the loaf with our new ‘Loaf Thy Neighbour’ Campaign. 

Each subscriber will receive an extra box with their Loaf Of The Week subscription over the next few weeks, which you can then gift to a neighbour to help Share The Loaf! 

Help brighten up someone else’s week by the gift of free sourdough; there’s nothing better than a surprise by someone unexpected in such uncertain times. 

If you have any questions or thoughts, please feel free to email us at: hello@wearegoodinbread.com, we’d love to hear from you! 

The Magic Behind Our Sourdough

Our loaves are handcrafted using the finest of stoneground flours from both Stoate & Sons and Shipton Mill.

It is really important to us that we use such high quality flour due to its high nutritional value, while ensuring that we provide our customers with the best quality bread that we can! It’s a combination of our flour plus the size of our loaves that makes them so different to most bakery products. 

Our White Country ‘True Loaf’ is made with 100% stoneground flour, giving it a complex flavour profile with a much higher nutritional value; stoneground flour is a high gluten flour, meaning it has a much higher protein and fibre content. It is also 750g, which makes it about 1.5x to 2x larger than the average store-bought loaf of bread of 400g.

Why is stoneground white flour better than regular flour? 

Stoneground White Flour has been slowly ground between two millstones then sieved to remove any of the larger bran pieces.

This particular grinding process also leaves the wheatgerm more intact than the grinding process with regular flour, which is usually ground between rollers and crushes out more of the grains.

These larger bran components cause stoneground flour to have a coarser texture but a much deeper flavour than regular flour, whilst having additional nutritional benefits. The bran and germ retain much more of their natural, original proportions, and additionally, as the stones grind slowly, the bran is not exposed to extreme temperatures; too much heat would cause many of the vitamins to be destroyed. 

Stoate & Sons: 

Stoate & Sons are based in Dorset and remains a family run operation by fifth-generation millers. The mill was established in 1832 and has continued to produce stoneground flour for both bakery and domestic trade throughout. Their flour is produced using French Burr millstones, driven by a 19th Century iron waterwheel powered by the river Sturkel. 

The continued growth in popularity of artisanal breads produced by traditional methods has enabled Stoate & Sons to continue running into its third century. 

Shipton Mill: 

Based in Tetbury, Gloucestershire, the ruins of Shipton Mill were discovered in 1981, overlooking the River Avon. The mill and all the original machinery were restored, resulting in the flour also being ground with the traditional French Burr millstones. Both the mill and the river at Shipton Mill are home to a diverse ecosystem and they are now working on generating their own electricity. 

Both Shipton Mill and Stoate & Sons use traditional machinery that remind us how even today, these ancient methods produce better quality, artisan bread that is more nutritious. 

The Size Of Our Loaves: 

Not only is our bread made with some of the finest quality flour available, but our loaves are about a third bigger than the standard size. They are made fresh daily and then delivered to YOU across London, with storage tips, recipes and much more included in each subscription! 

The Overnight Oat ‘Hearty Loaf’

We are proud to present our new Overnight Oat Sourdough ‘Hearty Loaf’. Made from soaked overnight oats, this nutritious and decadent loaf is packed with antioxidants and fibres, providing you with even more healthy nourishment to last you through the day. We love it for breakfast as it pairs just as beautifully with butter and jam as it does with a side of scrambled eggs. 

Like all of our Sourdough loaves, it was handcrafted using artisan baking methods, the finest organic flours, natural sourdough leavens and a long cool fermentation. We like to think this gives our breads that unique flavour, aroma and texture.  

Ingredients (including allergens):

• Sourdough starter (flour & water)
• Organic stoneground wheat flour
• Organic stoneground wholemeal flour
• Salt
• Water
• Overnight-Soaked Oat flakes

Allergens:

• May also contain traces of other nuts and tree nuts. 

Care instructions:

• Pre-sliced: freeze right away in bio-degradable freezer bags. Loaf contains approx 20 slices.
• Unsliced: keep at room temperature in brown kraft bag provided or in linen bag.

Weight: 750g

Our Partners In Crumb

We are very proud to be collaborating exclusively with Sciascia Storey, an independent artisan wholesale bakery in West London, our one and only partners in crumb! Using 100% organic flours and a slow and cold fermentation process, they provide us with loaves that are handcrafted the artisan way, packed with nutrients, character and flavour, creating authentic Sourdough that is good for the body and the soul. 

We’ve been eager to share this journey with Julian and his team from the beginning, choosing them as our carefully selected supplier. Identifying with their values and ethos around Sourdough bread has meant that we can collaborate together to craft and curate Sourdough loaves for our customers that are loved by everyone in your household. 

One of these exclusive recipes includes our newest addition to the Good In Bread family: our Sourdough ‘hearty loaf’, which is made from soaked overnight oats and provides you with even more healthy nourishment as we embrace Autumn.

Stay tuned for more updates!