The recipe to ``sweet spot`` @ Dudleys:

The key principle for developing all our recipes: Less sourdough culture and more time yields (48 to 72 hours) for a perfect breads.

The flour naturally contains both yeast and a wide variety of bacterial spores. As with natural yeast fermentation, it takes time for these naturally occurring bacteria to grow and produce acids and other flavor components.

Bacterial growth also contributes to complexity of flavor, by which we mean the way multiple flavor elements in a good bread hit your palate at the same time: flavors from the flour and all of the products the yeast and bacteria produce, including alcohols, acids, and esters (chemical compounds that produce aromas and flavors).

Time is a critical factor in the production of all of these compounds. What we are looking for is the fermentation “sweet spot.”

Too much time can throw the flavor elements out of balance, whereas not enough time diminishes their development in the first place. When a dough is overdeveloped, the alcohol becomes too strong, overpowering the sweetness of the wheat. Longer developing time also causes dough to become more acidic. Up to a point, this is a good thing. More acidity in bread means it stays fresh longer, and lactic and acetic acids add valuable and unique flavors, aromas, and sensations.

The trick is finding the right balance between time and temperature so the dough develops a desirable complexity of flavors
without becoming too acid or dominated by alcohols, while simultaneously getting optimal development of the structure of the dough.
The gluten that holds gas bubbles to create rise and air pockets breaks down with time, and therefore overproofed dough will collapse.

The greatest staple of Humanity- The food of our Galaxy

We went back 5000 years to learn from our ancestors, that unmodified grains produced humans that lived way beyond 100 years, and even at that age, people were healthy happy and strong.

Thousands of years ago, our ancestors formed tools out of stones to crush and grind seeds beans and grains, that they could not tear or chew with their teeth.

Later on, they cooked or baked these crushed food items, to add flavour and to help with digestion.

As humans multiplied, they formed groups, and these groups from time to time moved away from each other, due to resources depleting.

The newly discovered lands, where these groups of people migrated to, did not always provide the optimum climate for their seeds and grains, so they ‘climatized’ them, developing a new version of their grains and seeds.

When bread mixtures were not needed, our ancestors threw them away. As guests arrived and they needed more breads, they scraped the disposed crushed grain and water mix which they disposed some time earlier and used this slightly or fully fermented grain mixture in bread making.

Thus, the sourdough/bacteria culture enhanced bread was born!

According to the Torah and some other books of old: “…The world suffered a flood, where all life on Earth was destroyed, save an ark and its inhabitants: Noah and his family. When the waters receded, Noah and his family landed with their Boat of Ark, on Mount Ararat. As Noah walked out of his Ark, he began farming his grains, and began the Rebirth of humanity, and all trades and crafts on Earth…”

Coincidently, the oldest, most ancient grains on earth today, grains that never been genetically modified for over 5 thousand years, are still farmed and harvested in the same region today!

Making breads, using grains of ancient eras, employing ‘stone age ‘ time-tested technics and technology, was our passion that motivated us to open up Dudley’s.

We wanted to make long fermented breads made from ancient grains and from locally produced English farms.

Our vision was to make very ancient breads, and also the finest, very modern French and European cakes and pastries, with a home-made taste, and a World Class appeal, and some fine foods and pizzas.

Through our friend, an English/ French musician, we met a 4th generation food processing/milling/baking expert, with Jewish and French ancestry, a ‘stone age’ Master Baker: Peter Elliott. Peter has extensive bacteria culture development, wheat/grain sprouting experience, ancient grains and seeds knowledge.

We were in search of other talents, and a good Local miller, whose integrity and credibility were beyond reproach. FWP Matthews was recommended and introduced to us, and we had found their products and service, their company’s 100-year-old history of success, nothing less than the perfect match for us!

A fine experienced French pastry chef had also joined us, and if Prime Minister Teresa May could fix the work visa circus for World Class Professionals, we can develop to our full potential!

Our project is a magnet for top professionals worldwide, and we had received calls from different ‘corners’ of London, to open a Dudley’s Bakery in their community, because they have tasted our sample products.

We are committed to make the finest foods for the nicest people on earth, our customers, and this is not mere promise, it’s a fact, since our Craft men had been doing it over 40 years and in as many countries..

Our food is not a gimmick, health, and pleasure hidden in it!

We went back 5000 years to learn from our ancestors, that unmodified grains produced humans that lived way beyond 100 years, and even at that age, people were healthy happy and strong.

We go back over 5000 years, to re create the future of the most popular staple of the Galaxies: The Daily Bread.

At Dudley’s, on daily bases we bake 7 types of breads: Ancient grain Breads, Long fermentation breads, Breads of various ethnicities, Boutique breads, Special diet/Gluten free breads, and Sweet/value added breads..

Armed with ‘stone age’ mentality in bread making, GUIDED BY THE VISION DEMANDS AND SOPHISTICATION OF MODERN LIFE, we are determined to give all our customers, a ‘Stone Age Royal Treatment’

OPENING HOURS

123-125 Kingsland High Street, London, E8 2PB
TEL. +44  7747 778899 / info@dudleys.org