Just pulled out of oven!
Let's meet .. Mr. Bread
When we found this place and started to work on the renovation project we knew we want to have a bakery part of it. But since we had no idea about baking bread, at the first stage it seemed we will go for any cooperation with some already established bakery. Most likely good for us, it didn't ended up this way and we got the chance to try it on our own. We met Luděk, by that time graphic designer and amateur baker. We did couple training in London's E5 bakehouse, brought an old Kornfeil oven from Sweden, the team got new members - architect Peter and three of our long-term colleagus, pastry maker Martina and Michal with Dominik, our Café Lounge's ex-cooks. What a great group of "non-bakers". And the breads and pastry they are pulling out of the oven .. big respect to all!
We focus on breads, our range is quite small but we stand straight behind the first few. Hopefully there will be some new guys added soon. We bake proper and honest bread, we used to know in past. We work with higher hydration, go for darker crust and play with long fermentation. And why the names? Since located in Světova street (named after Mr. Svět, which actually means World) .. so the street name and connection to the recipe and country of origin.
Our breads
The American
- wheat flour
- wheat bread flour
- stoneground rye flour
- potatoes, salt, wheat leaven
- slow rise for about 16 - 20 hours in a fridge
The Englishman
- wheat flour
- stoneground wheat flour
- rye flakes, oat flakes, linseeds, salt, rye leaven
- slow rise for about 20 - 48 hours in a fridge
The Czech
- wheat bread flour
- rye bread flour
- caraway, salt, rye leaven
- 5-hour rise in a room temperature
The Italian
- wheat flour
- sunflower oil, polish, yeast, sugar, salt
- 3-hour rise in a room temperature
The Countryman
- wheat bread flour
- rye bread flour
- stoneground rye flour
- salt, rye leaven
- slow rise for about 16 - 20 hours in a fridge
The Swede
- rye bread flour
- caraway seeds, honey, salt, rye leaven
- poppy, pumpkin, sunflower and flax seeds
- 5-hour rise in a room temperature, sits for another 16 hours
Baguette
- wheat flour
- wheat wholemeal flour
- polish, salt
The Dane / not now
- stoneground rye flour
- wheat flour
- rye flakes, raisins, salt, rye leaven
- slow rise for about 16 - 20 hours in a fridge
The Pagan / not now
- buckwheat wholemeal flour
- wheat flour
- cracked buckwheat porridge
- salt, rye leaven
- slow rise for about 16 - 20 hours in a fridge
And we can do much more ...
