What types of flour do you use in production?
At Hudson Bread we use unbleached, unbromated spring flour for our main production items and we bring in champlain valley organic hard spring for our organic products.
Do you use pre ferments or starters in your production process?
The production at Hudson utilizes the most current technology in the process of building starters and pre ferments where all of the human processes are monitored by a main system that provides the proper feeding cycles and temperature controls that assist in developing our distinctive products.
Are there uses commertial yeast in our breads?
We do use a small percentage of commertial yeast for production of poolish which is a one time process daily to produce certain desired characteristics in choosen products.
What is the difference between bread flour and all purpose flour?
Bread flour has a higher protein than all purpose flour and is usually used in doughs that require long fermentation.
How many mother doughs are used at Hudson Bread?
There are 20 base doughs that are stored in production from which a variety of some 200+ items are offered.
What are your favorite breads that you produce?
There is no greater feeling than seeing a 10 pound Country Loaf baking in the oven for nearly 1-1/2 hours and than watching it peeled out onto the cooling rack. The Francaise Loaf is another loaf that has a certain nostalgia to it.
What is good bread?
Bread is a personal preference as we match wine to food we impart the same with bread to cheese or meals, a rule of thumb is the less ingredients in the bread the better for you it will be. Fine breads are produced in traditional methods where time is the key ingredient, you must truly know your supplier and their commitment to producing quality baked items.
