01923 778353
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Remember what bread used to be like when it had flavour? Remember that smell of real bread baking? Remember eating real bread and feeling good inside? Re-kindle those yesteryear experiences with our breads at Cinnamon Square. Our ethos is to take time to make our bread this is how real bread is made. Bread is a staple food and should be as wholesome and naturally nutritious as possible. Years of over-industrialisation of the bread making process have changed not only our buying habits but also the goodness of our bread. Our daily bread has unfortunately evolved into our weekly pap! a soft, gummy, flavourless product containing an abundance of unnecessary ingredients. Worst of all is the loss of the most important ingredient TIME. My passion at Cinnamon Square is to make wholesome breads
which retain their nutritious qualities whilst maximising flavour, aroma and
digestibility. To achieve this we focus on TIME. Essentially we use three very
different techniques to make our range of breads. Each technique differs in
total production time which, subsequently affect the final characteristics of
the bread.
These lengthy bread making techniques are more enjoyable
and rewarding to use, requiring traditional craft bakery skills. The end result
is bread produced to the quality our discerning customers deserve. We are really proud of our Cinnamon Square Sourdough
Culture we use to make our sourdough breads. Before the availability
of fresh commercial yeast, bakers would make their own fermentation using flour
and water. This mixture (sourdough culture) would naturally ferment due to
absorption of yeasts and bacteria from the environment. Careful management of
this mixture will make it last indefinitely.
At Cinnamon Square we have been growing our sourdough culture since we opened in 2005. We use a proportion of this culture in all the breads we make for maximum flavour. Moreover, we use this culture instead of commercial yeast to slowly raise our sourdough bread. These sourdough breads take between 79 152 hours to produce. Importantly, sourdough breads are more easily digestible than much of todays fast processed bread.
We use this method on our bread making courses to demonstrate how to make bread by hand. Our Panettone also uses a variant of this method. Real Bread Takes Time. The more time you give it, the more you get in return: More digestible, More nutritious, Lower GI, More flavour and aroma, Longer shelf life (natural preservative) If you would like to know more about our breads at Cinnamon Square please come in and ask our bakers, or try out one of our bread making courses. Find out more about the characteristics of the bread we make at Cinnamon Square
Cinnamon Square is part of the Real Bread Campaign and was
nominated their Bread hero for the month.
We are working to make Real Bread accessible to all, bringing millers, bakers and consumers closer together in:
If you are interested in being part of The Real Bread Campaign then find out more..............
Cinnamon Square
Ltd.
7-9 Church Street, Rickmansworth, Hertfordshire, WD3
1BX, United Kingdom.
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Real Bread Takes Time
The
majority of our breads are made using the Sponge & Dough method. This is
our preferred method for making traditional English breads. Firstly a
bread-dough is made and left for 24 hours to ferment. This fermented dough (the
sponge) is then combined with freshly prepared dough the following day. When
mixed together, the resultant dough is beautifully matured and contains 24 hours
worth of wonderfully fermented flavour. The breads we make from this take
between 26 29 hours to produce. The crust is thin and crispy, and the inside
crumb texture is light and moist, ideal qualities for our Stone Baked Bloomers,
Danish and Farmhouse. 
The third technique we use is Bulk
Fermentation. This is the simplest way to make great bread. It is
commonly used in home baking and is the method installed in bread machines.
After mixing, the dough is left for a period of time (45 minutes) to mature,
before it is shaped. This period of time is called bulk fermentation. The
breads we make take between 3-4 hours to produce. 
