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Bread Characteristics

Find out more about the breads we make at Cinnamon Square from the table below

Our
Bread

Time to make it

How do we make it? Stone Baked Bread Crust  Bread
Crumb
Flavour
& Aroma
Spelt Flour Sourdough Sourdough Yes Thick Dense, chewy and moist Strong Sour
Bloomer Sponge & Dough Yes Medium Light and soft  Medium Fermented
Farmhouse Sponge & Dough Baked in a tin Thin Light and soft  Medium Fermented
Cottage Sponge & Dough Yes Medium Light and soft  Medium Fermented
Danish Sponge & Dough Yes Medium Light and soft  Medium Fermented
Rustic Tins Sponge & Dough Baked in a tin Thin Firm and soft Medium Fermented
Ciabatta Sponge & Dough plus Bulk Fermentation Yes Medium Open, chewy and moist Strong Fermented
L'ancienne Sponge & Dough Yes Thick Dense, chewy and moist Medium Fermented
Date & Walnut Sponge & Dough Yes Thick Light and soft  Medium Fermented
Rosemary & Sultana Sponge & Dough Yes Thick Light and soft  Medium Fermented
Crown Sponge & Dough Yes Thick Light and soft  Medium Fermented
San Francisco Bulk Fermentation Yes Medium Sour Light and soft  Medium Sour
Wheat & Rye Sponge & Dough Yes Medium Fermented with Caraway Light and soft  Medium Fermented with Caraway
Cinnamon Square Family Sharing Loaf Sponge & Dough plus Bulk Fermentation Yes Thick Medium and moist Strong Sour
Rye Flour Sourdough Sourdough Baked in a tin Thick Medium and moist Very Strong Sour
Malt Crunch Bulk Fermentation Baked in a tin Medium Light and soft  Malt
Panettone Double Bulk Fermentation Mild Thin Very light and melting in mouth Mild Fermented with Vanilla and Citrus notes

 

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Cinnamon Square Ltd. 7-9 Church Street, Rickmansworth, Hertfordshire, WD3 1BX, United Kingdom.
T: 01923 778353 (Head Office)
T: 01923 720227 (Rickmansworth Shop)
www.cinnamonsquare.com
enquiries@cinnamonsquare.com
vat reg no.862 2622 32