Written by Eric Pui
Our first attempt of Pistachios Olive sourdough bread was a complete success in my unbiased view. When Chef Henry texted me early in the morning about his new product, I didn’t expect it to look so beautiful on the inside. It is just PERFECT!
Written by Eric Pui
There are many recipes available online on how to make good sourdough bread from home so I am not going to touch on this topic much in this post. Our sourdough bread is as good as homemade as there is no trade secret recipe in making them. All you need is a stable sourdough (or live sourdough) starter and by following a proper proofing and handling procedure you should have little problem in getting the crusty homemade sourdough bread you want. Ways of cultivating the starter are also available online. All you need for the starter is unbleached bread flour and water. Knitting of the dough can be tricky though which requires practice. It takes much longer time to make sourdough bread compare to normal bread which can go up to 6 to 8 hours from natural fermenting process to baking and this partly explains why they are usually selling at higher prices.
We started selling sourdough bread early last year at our cafe in Gadong Central. Unfortunately, the response wasn’t as good as we hoped it would be because many were still not familiar with what sourdough is then. Not until this year we began to see the strong demand in our sourdough bread especially on weekends where they are usually sold out. Some would come from as far as Kuala Belait just to stock up a few loaves to be consumed for the whole week.
You may notice that the bread you buy today is not exactly the same shape or size to the one you previously bought because each and every single one of our all bread is hand knitted by our bakers so some inconsistencies may happen. We intend to keep it this way as we believe this is how traditional artisan bread should be made.
Not very often we come across people talking about Sourdough bread in Brunei but it is something we have been wanting to make for a long time. Fresh artisan sourdough bread is time consuming to make as it uses a natural way of fermenting process (usually between 7 to 8 hours) without the help of artificial commercial yeast to rise the dough. Can you imagine how long it takes to bake a loaf of sourdough bread?
We started experimenting the sourdough bread 2.5 years ago when we first opened our Cafeteria in Gadong Central but it wasn’t until recently that we are finally happy with the outcome and start selling them. Like any of our other breads, we recommend a shelf life of 2-3 days. Currently available is the Sourdough Rye and Brown Sourdough Loaf and definitely more varieties to come.