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Bread Ingredients and Descriptions
All flours are ORGANIC. All breads are leavened with a natural starter, hydrated with pure well water, and salted with coarse grey sea salt from Brittany.
Campagne: Country French style bread Unbleached white flour, water, starter, salt
Levain: Darker French Unbleached artisan flours, unbleached white, pumpernickel, water, starter, salt.
Ciabatta: Italian slipper bread Unbleached white flour, olive oil, water, starter, salt.
Polenta: Chewy country bread with cooked polenta mixed in, water, starter, salt.
Semolina: Italian style bread made with durum, semolina, and white flour, starter, water, salt topped with brown sesame seeds.
Epis and Baguettes: Unbleached white flour, water, starter, salt.
Pane Integral: Whole wheat, pumpernickel, water starter, honey, salt. Hand mixed.
Seeded Wheat: Whole wheat, artisan flours, unbleached white flour, pumpkin, flax seeds, polenta, water, starter, honey, salt.
Meyer Lemon Rosemary: Campagne with a slurry of olive oil, Meyer lemon zest, fresh rosemary dimpled into the dough during shaping, and sprinkled with large crystals of sea salt the moment before it is peeled into the oven. Boule (round loaf) only.
Kalamata Olive: Campagne studded with a lot of firm, flavorful Kalamata olives hand mixed into the dough.
Pumpkin Seed: Campagne with toasted pumpkin seeds throughout the dough and on top.
Walnut: Levain with beautiful organic white Lake County walnuts mixed in by hand.
Currant Walnut: The same bread as our walnut with the addition of plump sweet currants.
Currant Bread: Pane Integrale with currants hand mixed in. |
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