Country Wheat: the lightest sourdough bread on our menu. This style of loaf, with roots in the french Pain de Campagne, has become the golden standard of the American artisanal bread renaissance. Much of the lookout season in 2024 was spent re-figuring our country wheat bread, a process which along the way incidentally brought about a new schematic philosophy to our baking. For an exploration of this philosophy see the section entitled principles and processes on our “about” page.

I began with the question: what makes this bread good? I tasted a wonderful loaf of plain sourdough bread from the Burque Bakehouse in Albuquerque, NM and I thought: this is very good. It was very balanced. Its goodness did not seem reducible to any one feature alone, although it also had a captivating aroma that I could smell from across the room. Around the same time I began experimenting with whole grain Rouge de Bordeaux wheat flour, grown in the San Luis Valley in Colorado and milled by Barton Springs Mill near Austin, Texas. Again I thought: this is very good. The flavor of the grain was captivating and permeated the whole process of mixing, folding, shaping, and baking.

So from good materials and good inspiration, our new country wheat loaf was born. It has 25% whole grain flours, most of which is Rouge de Bordeaux. Some whole grain Yecora Rojo from Barton Springs and a bit of whole grain Spelt from Central Milling of Logan Utah are thrown in for an especially soft texture. The bulk of the flour, the remaining 75%, is a careful blend of roller milled wheat flours: high extraction from (Central), bread flour (Central), and all purpose flour (Lehi Mills of Lehi, Utah). The whole grain is there for flavor, texture, and aroma. The roller milled flours work to give the bread structure and texture and to pare back the flavor of the grain to give the stage to the wondrous flavors developed in fermentation.

The dough is mixed well to approximately 84% hydration (can be lower or higher) and bulk fermented at warm room temperature (78 - 82ºF) for approximately 5 hours. After a quick dividing and shaping, the dough is whisked away to the refrigerator at what we hope is just the right moment where fermentation will keep on going at just a slow crawl for another 12 to 18 hours depending on the day’s oven schedule. Once plopped into the hot oven, we close the door, turn off the heat and let the bread bake in a wonderful slow silence. Near the end of the bake we will turn the heat of the oven back on to carefully develop the last shine of color in the crust and to begin building up the heat for the next bake.

We love a balanced three part harmony of grain, fermentation, and bake flavor in the country wheat and in all our breads. Every day, oven load, and loaf is different.

Fermentation Pathways: Wheat Levain (100% hydration). Warm Bulk Fermentation. 12 - 18 hour Cold Final Fermentation

Ingredients: Flour (High Extraction Wheat, Bread, All Purpose, Wholegrain Rouge de Bordeaux, Wholegrain Yecora Rojo, Wholegrain Spelt Flour*), Water, Salt, Sourdough*.

Shelf Life: 3-4 days well wrapped in paper +1 day if wrapped in plastic

750g $10

Oatmeal Miche: 15% oats 10% wholegrain rye flour 25% wholegrain wheat flour, 50% high extraction wheat flour. The Miche is an ideal bread for the winter months. The healthy bowl of oats mixed into the dough gives the finished bread a long lasting tenderness. Baked large, free form on the hearth, available as a whole, half, or quarter.

Fermentation Pathways: 1 stage Liquid Rye Sourdough (120% hydration). Warm Bulk Fermentation. 24 hour Cold Final Fermentation

Ingredients: High Extraction Wheat Flour*, Wholegrain Wheat Flour*, Oats*, Wholegrain Rye Flour,* Water, Salt, Sourdough*.

Shelf life: 5 - 6 days well wrapped in paper + 1-2 days if wrapped in plastic

1500g $18 | 750g $9 | 375g $5

Paisano: our baguette dough baked large. The combination of the sweet and aromatic yeast Poolish with the subtle, lingering brininess of the wheat sourdough culture, all tucked within a thin shattering crust makes the Paisano a well rounded loaf ready to go alongside just about anything you could throw at it.

Fermentation Pathways: Yeast Poolish (100% hydration), Liquid &/or Stiff Wheat Sourdough Leaven (100% ; 50% hydration). Cold Bulk Fermentation. Total Fermentation Time 24 hours.

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

Shelf Life: 2 days well wrapped in paper + 1 day if wrapped in plastic

453g $8

Pain de Mie: French milk bread with a few ingredients endemic to the American Southwest & Mexican Northwest: Sonoran Wheat and Mesquite Honey. Baked in hardwood maple frames, like our House Rye, the Pain de Mie has very soft, almost crustless sides but a golden brown crust on top. Like the Paisano, Pain de Mie is an extremely versatile bread: be it Texas Toast, French Toast, plain toast, grilled cheese, or very kid-friendly sandwich bread.

Fermentation Pathways: Stiff Sourdough Leaven (100% ; 50% hydration), Yeast Poolish (100% hydration). Total Fermentation Time: 18 hours

Ingredients: organic flour (all purpose, high extraction wheat, whole grain rouge de bordeaux, whole grain spelt), water, organic milk, sugar, butter, honey, salt, sourdough culture (organic high extraction wheat flour, water), yeast, egg wash (organic milk, organic eggs, salt).

Shelf Life: 5-7 days if well wrapped in plastic (recommended over paper)

750g $10

Focaccia: slab-style loaf, with a crispy golden crust enriched with olive oil. To make our focaccia we take our base baguette dough and give it a second Bassinage–i.e. we slowly mix in 5 - 10% more water until it yields a smooth but slack and sticky dough. To that we mix in the flavors of the week and of the season. Riced golden potatoes, Roasted Kuri Squash, or Green Olives are the go to mix-ins of the 2023-2024 season. After a bulk fermentation at warm room temperature, the dough is shaped into pans and begins a slow fermentation at cool temperature before baking 14 - 16 hours later. At the end of the bake, we top each focaccia with its signature herbs and drizzle on one last round of olive oil for a pungent, glistening finish.

Fermentation Pathways: Yeast Poolish (100% hydration), Liquid &/or Stiff Wheat Sourdough Leaven (100% ; 50% hydration). Cold Bulk Fermentation. Total Fermentation Time 24 hours.

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

+ Seasonal Ingredients: Potato Rosemary Tarragon | Winter Squash Red Chile Sage | Castelvetrano Olive & Thyme | Halkidiki Olive Oregano & Thyme.

Shelf Life: best eaten day of; 2-4 days well wrapped and toasted

5.5” x 5” slice | $5

full slab (6 slices) | $30

*denotes organic ingredient