Loafers – This Saturday I plan to make or multigrain loaves, which I may form in bannetons (The wooden baskets you see in some bakeries) or as batards – hand shaped and left to rise in folds of a couche. The bread has a somewhat tighter crumb that my white loaf and has slightly nutty taste and a crunchy feel. If I get the oven temperature right it will have a substantial and chewy crust.
The ingredients are simple:
Organic White Flour
This flour is made from a blend of hard red winter wheat that has been selected for artisan bread
Organic Medium Rye Flour
This flour is milled on a short flow roller mill where the bran and germ is not separated during the milling process. However, a little of the outer bran layer off is sifted off to lighten the flour a bit. Short flow roller mills are more gentle on the wheat kernel and the milling process generates much less heat.
Organic Freshly Milled Whole Grain Flour
I have a small table top stone mill that I mill organic red winter wheat berries with to create a full whole grain flour. This has everything from the wheat in it – germ, endosperm, husk – and so is very tasty and very nutritious
Organic Cracked Grains
A blend of 6 cracked grains (I have lost the list but am pretty sure it contains: wheat, oats, rye, barley, corn and flax), which I soak for 8 hours before adding to the dough.
Filtered through activated charcoal to remove particulates, impurities and chloramines but not minerals, which give flavor to the liquid.
Mined, no additives.
Yeast and Bacteria – “Sourdough”
The wondrously complex and only partially understood interaction between the naturally occurring yeasts (Saccharomyces exiguus, Candida milleri, or Candida holmii) and bacteria (Three metabolic groups of lactobacillus) is what gives Crust Baking’s bread a deep, complex flavor. It isn’t particularly sour – sourness comes from fermentation at higher temperatures which I avoid. I proof – let rise – my dough overnight at low temperatures, which lets the yeasts and bacteria develop slowly, resulting in deeper flavors.
For those of you signed up by this Wednesday, I will add a treat to your bag – a loaf of raisin walnut multi grain - which folks really like.
I will text recipients when their order is ready, typically between Noon and 2 PM on Saturday
Your Canadian Baker