Q. Why do the breads have patterns cut into the tops?
A. The moisture in the bread needs to escape during the final rise in the oven. Steam will always find a way to escape, so with patterns cut into the tops, we can control how this burst of moisture affects the appearance of the loaf. The patterns also lend an aesthetic value and help to increase the surface area (or crust) of the bread.by allowing expansion
Q. What is a starter?
A. A starter or pre-ferment is fermented dough that is incorporated into batches of dough to be shaped and baked. Starters provide leavening, flavor, and character to our breads. Some of our breads are leavened entirely with starters with no added commercial yeast. Starters also help to give our breads a long shelf life: breads baked with starters tend to retain their moisture better than straight dough (made without starter) breads.
Q. Why are some loaves dusted with flour and not others?
A. By tradition, some loaves are always dusted with flour. Aesthetics plays a large part in this tradition.
Q. I am allergic to wheat and/or gluten. Do you make any bread I can eat?
A. Unfortunately, no. All of our breads contain wheat flour (white flour is still wheat flour). Gluten is a protein in wheat flour to which some people are allergic. While most people who are allergic to wheat or gluten have mild reactions it can be very severe for some, even fatal.
Q. What kind of ovens do you use?
A. For most of our breads, we use a deck oven. This oven has a stone floor, and the bread bakes directly on these stones, which help to give it a nice crust. We bake a very few of our breads (such as baguettes) in a rack oven. Baguettes have their own specially grooved and perforated pans in which they nestle and fit into the rack oven.
Q. Do you use steam in your ovens? Why? Do you steam all of your breads?
A. Yes, we do use steam. When bread goes into a hot, dry oven, the outside begins to dry out and form a crust before the bread has had a chance to finish its final rise. Introducing steam helps to keep the surface moist and pliable so the bread can continue to rise. Steam also helps develop the crust, gives the bread shine and contributes to color. We steam all of our breads.
Q. At what temperature does bread normally bake?
A. Most breads bake between 400-430 degrees Fahrenheit.
Q. Do you use organic flour in any of your breads?
A. Yes. All of our starters are made with organic flour. Our multigrain bread is made exclusively with organic flour. Organic flours tend to react very well in the starter phase. We strive to balance different kinds of flours on order to achieve a good flavor and texture balance.
Q. Why are the Pugliese loaves flat? What does Pugliese mean, and how do you pronounce it? What is a ciabatta?
A. Traditionally, pugliese (poul yay zay) loaves have a rustic, flat shape which gives them their second name "ciabatta" (che bah ah) which means slipper in Italian. Puglia is a region in southeastern Italy from which this bread originates.
A. The moisture in the bread needs to escape during the final rise in the oven. Steam will always find a way to escape, so with patterns cut into the tops, we can control how this burst of moisture affects the appearance of the loaf. The patterns also lend an aesthetic value and help to increase the surface area (or crust) of the bread.by allowing expansion
Q. What is a starter?
A. A starter or pre-ferment is fermented dough that is incorporated into batches of dough to be shaped and baked. Starters provide leavening, flavor, and character to our breads. Some of our breads are leavened entirely with starters with no added commercial yeast. Starters also help to give our breads a long shelf life: breads baked with starters tend to retain their moisture better than straight dough (made without starter) breads.
Q. Why are some loaves dusted with flour and not others?
A. By tradition, some loaves are always dusted with flour. Aesthetics plays a large part in this tradition.
Q. I am allergic to wheat and/or gluten. Do you make any bread I can eat?
A. Unfortunately, no. All of our breads contain wheat flour (white flour is still wheat flour). Gluten is a protein in wheat flour to which some people are allergic. While most people who are allergic to wheat or gluten have mild reactions it can be very severe for some, even fatal.
Q. What kind of ovens do you use?
A. For most of our breads, we use a deck oven. This oven has a stone floor, and the bread bakes directly on these stones, which help to give it a nice crust. We bake a very few of our breads (such as baguettes) in a rack oven. Baguettes have their own specially grooved and perforated pans in which they nestle and fit into the rack oven.
Q. Do you use steam in your ovens? Why? Do you steam all of your breads?
A. Yes, we do use steam. When bread goes into a hot, dry oven, the outside begins to dry out and form a crust before the bread has had a chance to finish its final rise. Introducing steam helps to keep the surface moist and pliable so the bread can continue to rise. Steam also helps develop the crust, gives the bread shine and contributes to color. We steam all of our breads.
Q. At what temperature does bread normally bake?
A. Most breads bake between 400-430 degrees Fahrenheit.
Q. Do you use organic flour in any of your breads?
A. Yes. All of our starters are made with organic flour. Our multigrain bread is made exclusively with organic flour. Organic flours tend to react very well in the starter phase. We strive to balance different kinds of flours on order to achieve a good flavor and texture balance.
Q. Why are the Pugliese loaves flat? What does Pugliese mean, and how do you pronounce it? What is a ciabatta?
A. Traditionally, pugliese (poul yay zay) loaves have a rustic, flat shape which gives them their second name "ciabatta" (che bah ah) which means slipper in Italian. Puglia is a region in southeastern Italy from which this bread originates.
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