The story of bread originated in ancient times and consisted of mixing flour with water, salt, fat, a source of aeration and then baking it.
Egyptians knew how to make fermentation bread but this process took a long time.
In the early 20th century, the time of fermentation was reduced by the use of small amounts of certain chemicals in bread or flour and it produced a superior loaf.
At the same time, in New Zealand, bread was the subject of many food regulations. Seventy bakehouses were established in the Canterbury Settlement, which were mostly family businesses and baked through the night.
The famous ACME bread we make contains organic French flour from Les Moulins Familiaux.
Our main process for making bread is called the Bulk Fermentation method. It is a natural fermentation. Dough is mixed by plunging arms into the mixture and kneading until all ingredients are mixed. The mixed dough rests by the oven or any warm place for 2 hours, until it is ready to be divided into loaf pieces.
Try our baguette and other breads for lunch at Prefab and don't forget to take some home for dinner.