Available Saturday 11/15
For special order this week we’re going back to a staple country bread made in a thoroughly French style; from it’s fermentation and preparation down to its double French scoring pattern, this bread is our take on this classic European table bread. We start by giving a small amount of finely milled fresh rye a long pre-ferment for strong flavor before being added to a dough made from refined white flour and fresh stone-milled Redeemer wheat. The high water content in the dough creates a soft and open crumb structure. Slice it thick to catch as much salted butter as possible.
Available Saturday 11/15
For special order this week we’re going back to a staple country bread made in a thoroughly French style; from it’s fermentation and preparation down to its double French scoring pattern, this bread is our take on this classic European table bread. We start by giving a small amount of finely milled fresh rye a long pre-ferment for strong flavor before being added to a dough made from refined white flour and fresh stone-milled Redeemer wheat. The high water content in the dough creates a soft and open crumb structure. Slice it thick to catch as much salted butter as possible.