You can't rush quality
We believe you can’t rush quality. It’s why we’ve partnered with expert French baker Laurent Boillon to create Coles Finest 30 Hour Recipe Stone Baked Sourdough.
Coles Finest by Laurent Sourdough
"Since I was a sixteen year old apprentice in France, my life has been dedicated to bread"
French inspired, Aussie made bread
Coles Finest 30 Hour Recipe Stone Baked Sourdough has more time to rest and rise, resulting in a mouth-watering sourdough that’s soft on the inside with a delicious, caramelised crust on the outside – perfect for gourmet sandwiches, homemade garlic bread or dipping in extra virgin olive oil.
But Coles Finest by Laurent isn’t just a pretty loaf. It’s made in Australia using locally milled flour and a natural starter culture, which is over 25 years old and based on a traditional recipe.
We’re proud of our promise that all Coles Finest by Laurent Sourdough contains no artificial preservatives, colours or flavours, and that bread lovers across the country can enjoy this artisan-style range not traditionally found at the supermarket.
Winner of Product of the Year 2019* for our Sourdough Vienna & Pane di Casa with Toasted Sesame Loaves, and Product of the Year 2020* for our Sourdough Rolls, the range has proven to be a favourite, and continues to evolve.
* Winner of Bakery Category. Survey of 10,000 people by Nielsen. Selected stores only. Used under license from Laurent Bakery Pty Ltd.
What makes sourdough different?
Sourdough is ‘sour’ because it’s made with a starter culture – a mixture of flour and water that ferments to create good bacteria and yeast. This differs to ordinary bread which may not contain a starter culture.
What about the ‘holes’ inside? Well for many artisanal bakers, holes in bread are sought-after. Through a range of fermentation steps and stone baking, air pockets are formed by the yeasts. It’s these air pockets that help make bread light and delicate.
Does stone baking make a difference too? It certainly does. Baking the bread on stone provides an earthy flavour and a traditional thick crust that may not be seen in standard loaves baked entirely on metal trays. This method of baking dates back thousands of years.
Our Coles Finest by Laurent range is produced at a state-of-the-art purpose-built facility in Braeside, Victoria. The 30 hour recipe includes the entire process from when the dough is mixed, to when it is left to rest and rise and stone baked, with the final baking stage taking place in store by one of our bakers to create a soft, light texture with a caramelised crust, so you can enjoy this authentic quality bread daily.
How to make olive damper
This rustic damper loaded with olives and fresh oregano is a guaranteed crowd-pleaser. Serve it hot with butter for an irresistible starter dish.
Start by preheating the oven to 200 degrees celsius. Then line an ovenproof casserole pan with baking paper. Next combine the flour, polenta and half a cup of parmesan in a large bowl. Season with salt and pepper. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the kalamata olives, green olives, rosemary and oregano to the flour mixture and stir until combined.
Then make a well in the center. Add the buttermilk and use a round bladed knife to stir until a soft sticky dough forms. Turn onto a well-floured surface and gently knead until just smooth. Shape the dough into a disc and place in the prepared pan. Use a small sharp knife to cut a criss-cross on the top of the dough. Then sprinkle evenly with the remaining parmesan.
Pop in the oven and bake for 45 minutes or until the loaf sounds hollow when tapped on top. Serve the damper warm or at room temperature with rosemary sprigs and oil. This tasty damper is packed with flavour and ideal for picnics or barbecues.
Learn more about our other growers and suppliers
Working with the RSPCA, we offer a range of humanely farmed chickens, grown on farms that must meet strict animal welfare standards and provide an enriched environment for chickens to grow.
We’ve worked with our farmers and suppliers to ensure all of our Own Brand fresh pork is sow stall-free and free from artificial growth promotants.
Right across the store, from seafood in the deli to frozen fish in the freezers, all of our Own Brand seafood is responsibly sourced – so whatever you buy, you’ll always know you’re making a better choice for our oceans.
We love supporting Aussie growers and we think Aussie fruit and veg tastes pretty good too. So naturally, we source our fresh fruit and vegetables from Aussie farms first.
