#knowyourbaker

It’s all ‘back to basics’ in the world of food these days… people want to know where their food is coming from and who exactly is making it. On Instagram, there’s a #knowyourbaker following. So who is Dusty?

photos @nine10seventy

Dusty is Ngati Whatua, Ngapuhi, and Pakeha; based in Auckland, New Zealand. He was raised in in a wrecker’s yard in ‘rewa, which means he knows his car parts and can generally fix it when it breaks. If he can’t fix it, he’ll just push it. He could fill a book with funny stories about the pranks they used to play on each other in his Dad’s yard. Dusty’s dexterity, strength and ability to think outside the box come from that wrecker’s yard. Nevertheless, eight years ago, Dusty gave up cars and moved into the kitchen. He’s been baking bread every day since then and he still loves it.

Dusty’s big passion is the hand-crafted style - traditional breads; grain-to-loaf and everything in between. He loves the long fermentation and the life of the dough. He especially loves working with his hands and doing something that connects him with so many of those who have gone before him. (His Nani-Nani was also a baker and you should totally get him to make you her rewana!).

Actually, Dusty pretty much loves everything about bread except the early starts, so he’s turned that one tiny little negative into a positive and taken up listening to podcasts until Dan comes in at 5 (I’ll introduce you to Dan soon!).

If you want to meet Dusty, you are always welcome in the bakery (doors open at 2am; midnight on a busy day!)

#localfood  #localgrain #knowyourfarmer  #knowyourmiller #smallfoodnotbigfood

Long Fermentation explained

At The Dusty Apron, every one of our breads has undergone a ‘long fermentation’. What is this and why do we say it like it’s a good thing?

Dusty says:

“The answer is simple: time = flavour.

long fermentation baguette dough.jpg

The longer a bread takes to ferment, the deeper the flavour that is produced. Also on the plus side is that while the dough ferments, all those sugars and carbohydrates and starches are broken down, making it easier to digest. Basically, all the wild yeasties are doing the digestive work for you.”

Thus, long fermented breads have a lower Glycaemic Index than fast-rise breads. They are also a ‘fermented food’ and if you haven’t seen that these are all the rage for good health reasons, then where have you been living???

Note: “yeasties” is cool trade-speak for ‘yeasts’. Don’t ask me to explain that one.

And as for 100% sourdough vs 24 hour fermentation; what’s the difference really?

Basically a 100% sourdough is fully reliant on using the wild yeasts (found on the grain and in the air of the bakery) and is thus ‘naturally leavened’.

In contrast to sourdoughs, breads described as having undergone ‘24 hour fermentation’ will have some commercial yeast added. Such breads still rely on fermentation for their flavour and texture, but the commercial yeast helps the baker by guaranteeing more consistent leavening.

Interestingly, one of the secrets to making good bread when using commercial yeast (as with, for example, traditional baguettes or brioches) is to just use the smallest amount and let time do the work for you (via fermentation). To give you some idea of the ratios we’re talking about; if Dusty makes baguettes, he puts 5g of fresh yeast per 1kg of flour. They take 24 hours.