Baguette: modeled on the French Baguette Tradition, which as a rule is made only from Wheat, Water, Salt, Yeast &/or Sourdough. A baguette can be one million different things, so long as it roughly approximates a stick in shape. We want ours to be pillowy soft inside with a sweet and only lightly sour flavor. On the outside, we look for a long lasting but thin shattering crust with aromas that range from a light corn sweetness to a caramelized nuttiness. Baguettes are pulled from the oven both light and dark.

Fermentation Pathways: Yeast Poolish (100% hydration), Liquid &/or Stiff Wheat Sourdough Leaven (100% ; 50% hydration). Cold Bulk Fermentation. Total Fermentation Time 26 hours.

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Salt, Yeast & Sourdough*.

250g | $5

Poppy Roll (De. Mohnbrötchen): Brötchen are the basis of the classic German breakfast. Bakeries often offer a staggering variety of little rolls both to take away for breakfast at home and pre-prepared, spread with butter, a slice of ham or salami, cheese, and a bit of cucumber, lettuce or tomato. We don’t make such a staggering array, but our Poppy Rolls fill the role nicely To make them, we cut our Country Wheat Sourdough down to roll sizes after a 24 hr cold and slow bulk fermentation. Then we send them through a bath of poppy seeds, and left them proof one last time before baking. Leavened exclusively with sourdough.

Fermentation Pathway: Liquid Rye Sourdough (120% hydration). Cold Bulk Fermentation. Total Time: 26 hours

Ingredients: High Extraction Wheat Flour*, Wholegrain Rye Flour*, Wholegrain Spelt Flour*, Water, Salt, Poppy Seed* Sourdough*.

80g | $2

Pretzel Variations (De. Laugengebäck): We make a Swabian style lye-dipped Pretzel. Swabia (Schwaben) is a cultural-linguistic region in South-Southwest Germany. The pretzels one finds in Schwaben will tend to have thin crispy arms with a fat belly that is scored with a sharp knife before baking. Pork Lard is a traditional ingredient in most styles of German pretzels, although many nowadays are made with butter. We think it fitting to preserve this use of lard in our pretzels in the Bread Labyrinth, especially in light of the traditional use of pork lard in our own New Mexican staples, flour tortillas and tamales.

Fermentation Pathway: Stiff Wheat Sourdough (50% Hydration), Yeast Poolish (100% Hydration). Cold Bulk Fermentation. Total Time: 24 hours

Process notes: Our base pretzel dough is weighed out into equal portions and shaped into various forms: primarily the classic twisted Pretzel, Pretzel Buns, Pretzel Baguettes, and sometimes into other shapes as the whim pleases. All pretzel doughs are dipped in a 4% solution of food grade Lye (Sodium Hydroxide) before getting sprinkled with coarse salt, scored, and baked. The alkaline intensity of the lye is baked off entirely in the heat of the oven, but it serves crucially to pre-gelatinize the exterior of the pretzel allowing it to achieve a burnished, chestnut-mahogany colored crust. All pretzels are lightly misted with water while hot from the oven which gives them a glassy shine.

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Lard, Barley Malt*, Salt, Yeast & Sourdough*. Lye-dipped.

all varieties 80g | $3 each

Greek Sesame Ring (Gr. Koulouri Thessalonikis): Sometimes referred to as the Greek bagel, Koulouria today are most associated with Thessaloniki, the second city of Greece. A sibling, however contested, to the Turkish Simit, and Palestinian Jerusalem Bagel. Soft and airy inside with a crisp, lightly sweet and intensely flavorful sesame seed bedazzled crust. An occasional offering at the Bread Labyrinth’s table.

Fermentation Pathways: Stiff Wheat Sourdough (50% Hydration), Yeast Poolish (100% Hydration). Cold Bulk Fermentation. Total Time: 24 hours

Ingredients: All Purpose Wheat Flour*, High Extraction Wheat Flour*, Water, Olive Oil, Barley Malt*, Sesame*, Salt, Honey, Yeast & Sourdough*.

100g | $3 each