1 dish
9" X 13" sourdough focaccia made with organic bread flour and fresh home-milled organic durum flour
3 dishes
My classic country loaf, made from three simple ingredients: flour, water and salt. I use organic bread flour from Central Milling and whole grain flour that I mill at home: a mix of regeneratively grown hard red Joaquin Oro wheat and certified organic white Sonora wheat from Turlock, CA's Melgard Farms. This is my go-to loaf, and I hope it'll be yours too! What I call country loaves are artisan oval loaves, baked freeform after overnight cold-proofing. They boast an assertively crunchy crust and a tender crumb, each slice a perfect platform for butter and jam. leavened with sourdough starter, never commercial yeast, these loaves taste like home-baked bread used to taste before the advent of industrial bread manufacturing
For folks who can't get enough pumpkin seeds, this loaf is chockful of pepitas, inside and out. What I call country loaves are artisan oval loaves, baked freeform after overnight cold-proofing. They boast an assertively crunchy crust and a tender crumb, each slice a perfect platform for butter and jam. leavened with sourdough starter, never commercial yeast, these loaves taste like home-baked bread used to taste before the advent of industrial bread manufacturing
This is a classic white sandwich loaf, sweetened with honey and enriched with butter and milk. You'll never get a tastier grilled cheese. My sandwich loaves are baked in 9" x 4" x 4" pullman tins, so they've got square corners and a high domed top! As with all my bread, these loaves are leavened with sourdough starter (never commercial yeast) and cold-proofed overnight, which gives them big flavor. I use organic bread flour from Central Milling for this bread