In the previous blog we mentioned Kent Roberts who works in the Londolozi bakery and his love of bread. Kent and I have spent the last two weeks taking a closer look at what makes the Londolozi bread so delicious. This included Kent preparing assortments of breads while I took the pictures below. Today we present his amazing collection.
The 14 Signature Breads of Londolozi
Kent writes: “ About 8 months ago, Londolozi Operations Manager Duncan MacLarty asked me to experiment with breads. The aim: to find some new options for the menu. So began my experimentation.
I started with a poolish which is a mixture of flour, water and yeast. A poolish is a ferment that creates flavour and is the most important part in creating artisanal breads.
From that I started with the basics. We introduced a Sour Dough, Focaccia, and Rye and then started with the more intricate breads such as Farmers Loaf, Fougasse, French Country Rolls and Dutch Crunch Baguettes.
Together with my colleague Abigail, we have since improved upon the breads and continue to research and create.
My three favourite breads at Londolozi are:
This bread started when I was making English muffin dough. I added a mix of seeds and raisins, some poolish and a little bit of extra salt and this became the Farmers Loaf. It was the only bread that was perfect on the first experiment and remains so!
The loaf tastes similar to a Sour Dough but with a thicker crust and the additional flavour of all the seeds and raisins compliments the savouriness of the crust.
It’s ideal for sandwiches and toasted sandwiches.
Fougasse is a bread that is very similar to Focaccia. I first saw it on a television programme by Raymond Blanc at Le Manoir in Oxford. It intrigued me because it is supposed to be the shape of a leaf. It is brushed with sundried tomato and baked on a very high temperature to give it an irresistible crunch. Because of the nature and shape of the bread it is best enjoyed broken around the family table.
French Country Rolls
These delightful rolls have a perfect balance between sweet and savoury. It is a very simple dough which allows the flavours to come through. I especially love the shape of them because they are cut in the design of a four-leaf clover. They make an everyday versatile bread (ideal for almost any meal).
Written by: Kent Roberts
Photographs by: Kate Collins