11:19am Wednesday 16th September 2009
By Alexandra Womack
BAKERS in Chipping Sodbury have used their loaf to create an award-winning bread which takes 70 hours to make.
The Wild White sourdough from Hobbs House Bakery has given rise to plaudits from top food tasters and industry leaders after winning the Artisan Bread of the Year 2009 at the Baking Industry Awards.
The unique bread uses a German starter yeast which ferments for three days to perfect that all important melt in the mouth sensation.
"It is a 70-hour process but because it takes such a lot of time not many people make it," said Hobbs director Sam Wells.
"The bread only uses flour, water and salt and it keeps really well, has a good crust and makes delicious toast."
Six judges chose the Wild White loaf as their favourite bread from 100 entries, including major supermarkets and large baking firms.
"It is fantastic to be recognised among the big names," added Mr Wells.
Hobbs are offering samples of the Wild White loaf, which is fast becoming the baker’s most popular bread, at its High Street shop.
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