Crabbes Creek Woodfired

Crabbes Creek WoodfiredNO two loaves of bread from Crabbes Creek Woodfired are ever the same, and that’s just how bakers Jon and Gina Hutton like it.

Because their sourdough bread is hand made, each has a slightly different shape, and because it is cooked in a woodfired oven – where the temperature is difficult to control – the results are always variable.

“When you’ve got a commercial oven or domestic oven the loaves seem to be a bit neater. I think the wood fired oven, it always does different things. For us it’s about doing it traditionally and the flavour. I think you get a better flavour from the wood fired oven, and I love seeing the bread coming out of the oven because it’s different every time,” Gina said.

Jon and Gina, who sell their fresh bread at the local farmers markets, also take a traditional approach to proving the bread, giving it plenty of time to ferment before it’s baked.

“It actually breaks down the gluten if it’s proving slowly and that’s what makes it easier for people to digest. The slower it breaks down the more nutrients from the grain, and flavour you’re going to get too,” Gina said.

Since they started their bakery six years ago on their property at Crabbes Creek, Jon and Gina have expended their organic sourdough range to about 15 varieties, which include premium white; white stoneground; macadamia and honey; rye and caraway, seeded dark rye; lite rye; linseed; pumpkin; and fruit and walnut.  Their organic, sustainably grown flour is sourced fresh every fortnight from Wholegrain Milling in Gunnedah, and extra ingredients like macadamias and pumpkin are sourced from the farmers market.

They’ve also recently introduced a range of breads made with organic spelt flour, in response to the growing interest in ancient grains.

“People want ancient grains because they digest better than contemporary wheat,” said Gina.

“It’s still got gluten in it, but they’re recommended to people who have intolerances.

The spelt tastes good too, says Gina: “It’s beautiful, it’s a really nice earthy, nutty loaf.”

During the school holidays, Jon and Gina also bring their portable home made wood fired pizza oven to the markets, and bake delicious gourmet wood fired pizzas with market fresh ingredients like mushrooms, spinach, rocket, pumpkin and olives.

Gina says her mornings at the farmers market are the highlight of her week.

“I love the farmers market. Meeting everybody and the relationship you have with your customers and them letting you know what they do and don’t like. It’s great.”

• Find Crabbes Creek Woodfired at the Mullumbimby Farmers Market every Friday.

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