Famous Hedgehog Bakery
Home of the Famoushedgehogbread, we make sourdough, kamut & yeasted breads the traditional way in Dorset. Starting with high quality organic ingredients, carefully hand moulding the dough and allowing it time to prove are all crucial to the process. Baked in a wood fired oven, using locally sourced wood and the expertise of our artisan bakers, the dough is slipped off the peel, onto the oven floor at just the right time and temperature to create the perfect loaf. To find out more about us and see our artisan bakers at work watch a video here.
Events and News
New outlets for our bread
We are pleased to say that we have started supplying two shops in the Southampton area - Sunnyfields Farm in Totton and Rice Up Wholefoods in Southampton. Both shops have a similar ethos and offer a great array of produce. A bit nearer to the bakery, you can find our bread in Deli Rocks. This is a great Deli in Southbourne run by the flamboyant Giovanni.
This month, we are increasing the local Waitrose stores that we supply. From Monday 11th January, you will be able to find our bread in Waitrose Christchurch and from Monday 18th January, we are launching into Waitrose Lymington
Escape to the Country
We have a starring role in the latest series of Escape to the Country - series 16, episode 29. It is a really good portrayal of the techniques we use to bake and why our bread tastes so great. You can watch this on you tube and the link is here Escape to the Country. We are featured about 15 minutes into the programme.
Bread course dates for 2016
We are really pleased to announce the dates for our bread courses in 2016. These courses are taught by Jamie Campbell who founded the bakery. Our courses are purposely designed to be small allowing the attendees to have their individual needs addressed. You will also be working in the same space as our bakers, enabling you to gain a unique insight into life at a bakery.
We only have a few places left on our February course so if you're interested then do please book as soon as possible.
For further information, please visit the bread course section of our website or call the bakery on 01258 830 852.
Enzymes in bread - modern baking's big secret
Enzymes have a number of functions in the development of dough produced on an industrial as opposed to artisan scale. They have been described by Andrew Whitley as "modern baking's big secret".
The reason being that they are classified as "processing aids" and therefore do not need to be listed as ingredients. There are at least 10 used in industrial baking processes. They achieve dough lightness and softness. They increase volume, give better crust colour, and make strong wheats more machineable. Very importantly for the big bread industry is that they increase shelf life and prolong the apparent freshness of bread. Enzymes delay crumb firming associated with ageing and breaks fat down into compounds which keep breads softer for longer periods.
Aside from the transformation of wheat in the bread making process, the actual enzymes thmeselves cause concern. They can be from animal sources such as pigs or genetically modified material. They can also be allergens.
We think these facts may be of interest to the consumer, who has no way of being able to make informed decisions about what they are eating. Rest assured, here at our bakery, we would never add enzymes.
Long Crichel on the radio
We were very pleased to have a little moment of fame as together with our flour supplier Michael Stoate from Cann Mills, Long Crichel Bakery featured on Radio 4.
Interviewed by Louise Champ-Hill for You and Yours, we talked about the rise of artisan baking and how we go about baking our bread. You can listen to the article on iplayer (we're about 17 minutes in) - http://www.bbc.co.uk/iplayer/episode/b02m7fzl/you_and_yours_artisan_bread_nuisance_phone_calls_black_henna_tattoos/