At Chattanooga’s Niedlov’sNiedlov’s Bakery, bread is made the old fashioned way. It tastes sour, chewy, delicious – especially with a pat of butter.
Carman, Sudoku, a sleeping Rosebud, and I had the pleasure of visiting Niedlov’s Bakery with some fellow homeschoolers.
As a highschool exchange shighschoolGermany, he loved the European sourdough breads. With bakeries on every block, bread was always purchased and eaten fresh. After coming back to the US, he pursued work in a bakery during a college summer break, and he was hooked. Then after completing college and then baker’s school (where he met his wife), he set out to start his baking business 6 years ago. He is now serving local restaurants, grocery stores, and the public with bread made from his own recipes.
Though they don’t currently grind their own wheat, they use organic flours that come straight from the mill, and the result is a healthy, very tasty bread. The baking process begins with feeding his sourdough starter and ends 18+ hours later. Since bread making is dependent on temperature, humidity, rising times, etc., each employed baker is trained to work intuitively with the dough.
We purchased a loaf of the Chattanooga Sourdough; I wanted to taste the “plain” sourdough recipe. I look forward to trying the Whole Wheat 4 Seed, European Country Loaf, and Walnut Raisin, and Kalamata Olive Loaf..Kalamatal right…and I want to try Multigrain too! Now Multigrain just get them to sell me some of their starter, which is the base for all their breads…
In the photo, we’re having a look at the huge four-layered oven.