long fermented
sourdough
In the UK, three quarters of our bread is made by three giant industrial factories, and for the last 120 years, these companies have been adding chemicals and fast-proving yeast to make this process cheaper, quicker and to improve shelf life.
At Days Bakery we do things the traditional way and the healthy option. We add no chemicals and have three main ingredients: flour, water, and full of naturally occurring yeast to make the bread rise. This is then proved for 24 to 48 hours so that the slow fermentation process can take place.
As we are a bakery, we bake our bread on-site and do not freeze it for years or transport it 100 miles. Once proven, the dough is transported from the proving room to the onsite oven. This means the bread is as fresh and tasty as it can be.
