Five Loaves

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Five Loaves We're a young startup micro bakery doing everything with sourdough.

08/10/2026

Scoring isn't just for sports its the secret art that shapes every beautiful loaf of sourdough. Watch as our baker carefully scores each proofed dough with precision knowing that the cuts control the rise and create those stunning patterns.

One loaf gets simple clean lines because it proofed a little longer while another receives a leafy wheat shaft design for that extra touch of craftsmanship.

The results speak for themselves golden crusts and perfect expansion that only come from skilled hands and pure passion. At Five Loaves every score tells a story of dedication to real artisan bread.

02/10/2026

Today we are finishing the chat about the flours in our breads at Five Loaves. Last but not least is rye.

Rye is such an underrated flour. It has a lot less gluten and it does not have any wheat in it. Just because it is considered a dense flour does not mean it gives you a dense bread. We use a percentage of it in our traditional sourdough breads.

Rye is almost like an earthy malty type of flour and it is also stone ground. You have to treat it gently. You cannot use too much water or too much flour. It needs the right consistency. Using just a little of it adds such a depth of flavour to our sourdough breads. If you have not tasted it yet what are you waiting for. And just so you know those pretty purple flowers are only for show to celebrate that spring has sprung. They are not going into our breads.

Taste the care we put into every bake.

01/10/2026

Spring is here and at Five Loaves we are talking about the flours we use in our breads.

First up is our white bread flour. It is a finer type of flour and it is stone ground which means it is milled through stone rather than big steel machines. That helps it keep a lot of its nutrients and protein. Even though it is softer and lighter it still carries plenty of protein through.

Next is our whole wheat flour. This one includes the entire wheat berry. It is also stone ground and you can see the quality right away. It is not just white flour with bits of bran mixed in. It is everything. We love this brand because other ones just do not give the same effect on our breads. Whole wheat is filled with nutrients and flavour but it is a bit tricky because it absorbs a lot more water. That is why we use a portion of it together with the white bread flour. Come taste the difference in our handcrafted artisan sourdough.

24/09/2026

Why do so many people feel great after eating authentic sourdough instead of store bought bread?

It comes down to the long fermentation process. Grains naturally contain antinutrients that block your body from absorbing minerals like iron zinc and magnesium. Slow fermentation breaks those down so your body can take in the nutrients and enzymes easily. That is why real sourdough is gentle on your gut does not leave you bloated and tastes so good.

Remember this is just one of the many benefits of proper fermentation. The handmade process also makes every loaf wholesome and full of care.
If you have only ever tried commercial bread do not worry. Switching to real sourdough can change how you feel after every meal.

Follow Five Loaves for more simple practical and educational sourdough tips!

20/09/2026

Ever wonder why active starter floats? 🌾🧪
When your levain peaks, wild yeast ferments natural sugars to produce carbon dioxide (CO_2), while lactobacilli bacteria build complex flavors. That webby, elastic network you see when decanting into the bowl is gluten structure trapping those tiny gas bubbles.
​Because the trapped air makes the starter less dense than water, it effortlessly floats—signaling maximum fermentation strength and optimal timing to build your dough!

18/09/2026

What’s the importance of a sourdough float test? 🍞

The float test is a simple way to check whether your sourdough starter is active and ready to bake with. By placing a small amount of starter into water, you can see if it floats. If it floats, it usually means your starter has built up enough gas and is active and bubbly enough to potentially give your bread the rise you’re looking for.

But remember, the float test is only one way to judge your starter! Things like how much it has risen, how bubbly it is, its smell and how quickly it reaches its peak can also tell you a lot about its strength and readiness.

If your starter sinks, don’t panic! It may simply need more time to ferment and develop.

Follow Five Loaves for more simple, practical and educational sourdough tips! 🍞✨

17/09/2026

Same signature sourdough, traditional tin-baked shape! 🍞✨ We’ve been baking these in loaf pans for easy slicing and seamless toaster fits. No heavy scoring for oven spring required—just a light decorative slash for looks! 🥪🔥

11/09/2026

🍞 What is the importance of a float test?

The float test is a simple way to check if your sourdough starter is active and ready to bake. When your starter floats, it’s a good sign that it has enough air and fermentation activity to give your bread the rise it needs! ✨

Follow us for more educational sourdough tips, tricks and baking knowledge! 🍞

04/09/2026

Look at those blisters! 🍞✨ Ever wonder why sourdough crust looks like this?

​When cold dough hits intense deck heat, steam gelatinizes the starches on the surface to create that thin, glossy, blistered crust. Directing that expansion with a precise 45° score cut gives you the iconic golden ear!

​What to look for when baking sourdough:

​Color: Aim for a deep golden-mahogany—that’s caramelized natural sugars delivering maximum flavor!

​The Knock Test: Tap the bottom! A hollow sound means the internal crumb structure has fully set.

​Visual Spring: Look for a pronounced ear and open score, proving your fermentation and shaping tension were spot on.

Address

26 Heroldt Street
Constantia Kloof

Opening Hours

Monday 09:00 - 18:00

Telephone

+27836841820

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