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Breads and Pastries
| Tuesday | Wednesday
| Thursday
| Friday
| Saturday | Country White
Normandy Rye
Ciabatta
Bagels
| Whole Wheat
Fig Anise
Ciabatta
Bagels
| Rosemary-Olive Oil
Multi-grain
Ciabatta
Bagels
| Country White
Whole Wheat
Ciabatta
Bagels
| Country White
Rye Currant
Multi-grain
Ciabatta
Bagels
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Pam often makes the Country White Organic Dough into baguettes, plain and seeded. We make a lot of breads on Saturday; they are available both at the Farmers' Market and at the bakery on Nichols. If you'd like us to reserve a loaf for you, call (370-5443) and let us know.
Breads
All breads are made from sourdough starters. We maintain white, rye, and whole wheat starters. Using the French levain approach of feeding the starters three times a day keeps the starters from becoming too sour. Country white organic bread has a mild and nutty flavor. The ryes have a classic rye tang. Whole wheat ferments faster and has a more sour taste than the others.
Almost all the breads take two days to make. Pam mixes the dough, including the natural yeasts in the starter, one day, shapes the boules, and lets them rise in baskets. Then fermentation is retarded by a night in the refrigerator. On baking day, the boules are allowed a final rise before going into the oven. The design on the tops of breads come from the baskets in which they ferment.
Ciabatta--Italian slipper loaf--is flavored with milk and olive oil. It has a bit of commercial yeast and is a one-day bread. It's marvelous with soups or stews, and it's a great sandwich bread. If you have some left over, cut slices for French toast. It's a favorite breakfast in our house.
Bagels are hand rolled. The thin part on the circle is where the dough was joined. Pam boils the bagels in honey-water, which gives them a nice patina. Bagels are plain or sprinkled with a mixture of poppy seeds, sunflower seeds, sesame seeds, and large-crystal salt.
Pastries
We make many of the pastries from croissant dough. Ham and cheese, spinach-ricotta-basil-pine nut, almond, and chocolate croissants are very popular. Some of our sweets--bear claws made with organic figs and dates, apricot pinwheels, lemon-ricotta, and the beautiful and tasty blueberry or peach danishes with rum-cream sauce--are based on Danish dough. With berries from Nootka Rose farm on Waldron, Pam started making lovely fruit tarts and tartlets.
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