The Classic w/Appalachian White Wheat
This is the way The Classic was intended to be. I have always loved white whole wheat flour but currently the Mid Atlantic supply for our local white wheat is still limited. After going back and forth about supply chain issues I decided to build what proved to be our most popular loaf with a flour that was readily available. I am glad I did but I am patiently waiting for Appalachian White Wheat to be in steady supply.
I have written about the Classic more than any of our other breads. Originally called the SF after our home San Francisco it has slowly evolved over the years. The name has changed with each major shift in the recipe. We have reached another huge milestone with the Classic and it is now the Classic Country Loaf. As many of you know who have been following our baking journey, we recently started milling our own flour. The Classic Country Loaf is our first offering baked with Twin Bears milled flour. Our fresh milled flour brings a significant shift in flavor and texture, that led to this bread’s new name.
Working with fresh milled flour has been an adventure. On the production side, it kicks fermentation up a notch. It caught us off guard a few times and we had a few batches of dough that were almost a complete loss. After coming to understand this wild beast, we have a bread that is abundant with flavors. It’s remarkable how much the flavor shifts after a wheat has been milled and left to sit for even a few days. We are excited to share this next step of the journey with you and we hope you enjoy the wonderful flavors of fresh milled wheat.
Ingredients: Organic or Local Flour, Filtered Water, Salt (WV local)
60% King Arthur Organic Select Artisan
35% Twin Bears Milled Whole Wheat (MD Local)
5% Migrash Farms Arbuzzi Rye (MD Local)