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

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