Broodzaak

Broodzaak is a microbakery run from a house on the Beekboog in Barneveld, which bakes a limited number of sourdough loaves each week for collection on Fridays.

The flour is stone-ground at the windmill De Vlijt in Wageningen, and their website describes all of it as organic. Their website also calls the bread organic. Broodzaak holds no organic certificate; what qualifies it here is that every product is made with a sourdough starter from stone-ground windmill flour, with no preservatives or emulsifiers. The regular loaves are a light sourdough (also with sesame or poppy seed), a half-wholemeal, a 100% wholemeal and a 100% spelt, and the range rotates through petits pains (plain, with seeds, with walnut and raisin, or with aged cheese and caramelised onion), soft white rolls, épi, baguette, cinnamon buns, chocolate-chip buns and wheat-and-spelt crackers.

You order through the webshop on their website before Wednesday at 16:00, because each loaf takes three days to make, and collect on Friday from 15:00 in the back garden of the bakery; you get a WhatsApp message when the order is ready, which is often earlier in the afternoon. Weekly numbers are small, so the bread can sell out.

Everything except the crackers goes through a long fermentation of up to 24 hours before it is baked.