For pick-up Saturday 4/25
We’ve made versions of this bread a handful of times and always sold it as Pain au Levain, a classic naturally leavened French table bread. We keep tinkering with the formula and fermentation schedule though, and now it’s safe to say it’s ours so from here on out, it’ll be named after our block.
There’s no tricks up our sleeves with this one, it’s just straight good bread. For the nerds: we leaven this bread with a whole grain mixture of heirloom wheat and rye, which we allow to ferment for longer than usual (giving the bread a tangier and more complex flavor profile), with about 40% sifted flour from lovely winter wheat.
For pick-up Saturday 4/25
We’ve made versions of this bread a handful of times and always sold it as Pain au Levain, a classic naturally leavened French table bread. We keep tinkering with the formula and fermentation schedule though, and now it’s safe to say it’s ours so from here on out, it’ll be named after our block.
There’s no tricks up our sleeves with this one, it’s just straight good bread. For the nerds: we leaven this bread with a whole grain mixture of heirloom wheat and rye, which we allow to ferment for longer than usual (giving the bread a tangier and more complex flavor profile), with about 40% sifted flour from lovely winter wheat.
