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Sourdough
They say that Cruffins makes the best sourdough bread in Estonia. You'll find out if that's true when you come here yourself.
Why is this sourdough bread so special?
Sourdough bread has only three ingredients – flour, water and salt. No yeast, sugar or anything else. The bread rises thanks to a starter culture full of good bacteria that our bakers take care of every day.
Making a good sourdough bread takes three days! On the first day, we feed the starter so that it grows beautifully, on the second day we make the dough, which must be gently folded and stretched so that it becomes beautifully fluffy. Then we shape beautiful loaves and leave them in the refrigerator overnight to ferment, which gives the bread its special sour taste. Only on the morning of the third day do we put the loaves in the stone-bottomed oven, where they rise high in the heat and steam and become crispy.
A good sourdough bread is dark golden brown on top and has a crispy but thin crust, and soft and moist on the inside, but not chewy. A well-risen bread is airy and not too dense, and tastes sour, salty, and slightly caramelized at the same time.
Sourdough bread is good for your stomach! The long fermentation breaks down the gluten and makes the bread easier to digest.
Sourdough is most delicious fresh,
but that doesn't mean you should eat the whole loaf at once (although, let's be honest, that happens too...). For daily consumption, we recommend storing the bread in an airtight container (for example, in cling film) and refreshing the slice in a toaster before eating. For longer storage, you can slice the fresh bread and put it in the freezer with the box, so you can eat it slice by slice and the warmed bread tastes just like it came straight from the oven. Cruffini brown butter makes the sourdough experience perfect! The butter, whipped to a silky consistency with a salty and caramel flavor, is the perfect companion for bread - nothing else is needed.