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Current Bread Selection

 

Basic Sourdough Loaf : 

 

Density makes it a good slicing bread. Left-overs are good for toast/french toast. 

 

Ingredients:

unbleached organic all-purpose flour, water, salt, natural yeast (flour, water)

 

Dates and Hemp Seeds Mini Loaf:

 

No added sugars! A real treat for a healthier sweet tooth. 

 

Ingredients:

unbleached organic all-purpose flour, water, salt, natural yeast (flour, water), organic Deglect Nour dates, organic shelled hemp seeds. 

 

 

 

 

 

Guest Appearances (Sometimes):

 

 

Heavenly Hydration Sourdough Boule:

Soft and fluffy on the inside. Great for ripping right into with your hands. The softness makes it more difficult to slice when fresh. Wait a day or two for it to dry out some. Then proceed to slice and store in refrigerator or freezer for toast, as-needed. 

Ingredients:

all-purpose unbleached organic flour, water, salt, natural yeast (flour, water)

 

 

Baguettes and Ciabatta:

 

Baguettes are notoriously hard to shape, and I'm going to figure it out! Expect some wibbly wobbly shaped loaves in the meantime. Best eaten the same day (better within 6 hours). Stale baguettes are great for making croutons. 

 

Like baguettes, ciabatta is a wet dough. Hopefully they are a little easier to shape. Either way, I'm currently going back and forth between the two, trying to be consistent in getting those big, beautiful holes they are known for. 

 

Ingredients: 

all-purpose unbleached organic flour, water, salt, instant yeast, natural yeast (flour, water)