Quest for the ultimate toasting bread

05 May, 2011

A fourth-generation Scottish bakery has collaborated with a deli to create the ultimate bread for toasting.

Fife bakery Fisher & Donaldson has been working with a new St Andrews-based café/delicatessen Mitchell’s, after the deli made the decision to install see-through toasters on its café tables for customers to toast their own bread.

Together they created what is to be known as Mitchell’s loaf, following months of trials.

They said the secret was choosing the right balance of rye and wheat flour, combining a crisper, denser crumb structure with carefully controlled gassing of yeast, moisture content, exact baking time and, crucially, width of the slice.

The firm claims the loaf browns evenly without the edges burning, carries the butter well, and doesn’t go soggy before you’ve finished the slice.





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