The Dusty Knuckle says
Our staple sourdough hearth loaf containing a mix of wholegrain rye and wheat flours. This is a robust and versatile loaf, boasting all the nutritional benefits that come with long-fermented, natural sourdoughs. The dough is baked directly on the stone oven deck, helping to form the beautifully bloomed and chewy crust.
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Meet The Dusty Knuckle
Born in a 40 shipping container, The Dusty Knuckle is a bakery and café in London’s Dalston neighbourhood. Max, Becca and Daisy have run this little (now not so little) bakery and café since 2016. They stumbled into the idea when Max wanted to create a business that had measurable social impact combined with his love bread. They now bake for some of London’s top restaurants (Ottolenghi, Fortum and Mason, Chiltern Firehouse). Their goal is to train young offenders into responsible professionals so that they can live with dignity, earn legitimately, and contribute to society whilst knocking out banging bread, pastries, and food for their ever-growing café. The Dusty Knuckle make long fermented sourdough breads with high hydrations > these are tricky to handle for the bakers, but the end result is chewy, tasty as hell and a loaf that will last all week. They use the best ingredients they can get their hands on -British grain across all their bread from Shipton Mill and Stoates in Dorset, cultured butter for the Estate Dairy. This is because they think it is important to use things that have a lesser environmental impact but also because they are delicious.Find out more
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