How we make our Bread
A HERITAGE CRAFT
step 1: mixing
The rye or wheat varieties for the bread are selected (stone-milled either in-house or at Barton Springs Mill) and added to our signature rye levain (a mixture of rye flour and water).
Additional ingredients like fruits, seeds, nuts and/or herbs may be added into the dough mixture.
All organic. All non-GMO.
All our loaves are hand made and we prefer to give them the time and attention needed for optimal fermentation. We don't have use for chemicals that speed this process up. We like our proofing rest!
step 2: proofing
step 3: shaping and baking
After proofing 'en bulk', the dough is divided in loaf size portions
The dough is shaped into either as a boule or a batard, which are baked in our seasoned blue steel loaf pans
The dough is allowed to rest one final time before it goes into the oven