The Classic W/Appalachian White Wheat

The Classic w/Appalachian White Wheat

Hello –

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.    

 

 @twinbearsbakery

twinbearsbakery@gmail.com

 

 Ingredients: Organic or Local Flour, Filtered Water, Salt (WV local)

Flour Blend:

60% King Arthur Organic Select Artisan 

35% Twin Bears Milled Whole Wheat (MD Local)

5% Migrash Farms Arbuzzi Rye (MD Local)

the Olive and Herb Loaf

The Olive and Herb Loaf

Hi There-

The famous or infamous olive loaf has returned once again. Few loaves are as polarizing as this one. People either really love it or really hate it. Olives definitely are the main driver of that polarization and they take center stage in this bread. We pair light and buttery green Castelvetrano olives with full flavored black Coquillos olives to bring a diverse flavor profile. Gently wrapping the up front flavor of the olives is a classic Herbs De Provence. We spent a few months tracking down a high quality spice provider and it really shows. Once we obtained the herbs we found we had to adjust the ratio of spices down to find the harmony. The flavor is unmistakably floral and nuanced just as Herbs De Provence is intended to be. And finally in the background you will find layers of citrus and lemon. Together all these flavors create a wonderful medley. Think a picnic in the French countryside meets a Mediterranean dinner. 

We hope you enjoy it!    

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

Ingredients: Organic or Local Flour, Filtered Water,Olives,Herbs Salt (WV local)

Flour Blend:

60% King Arthur Organic Select Artisan 

40% Migrash Farms Bolles Whole Wheat (MD Local)

Kamut and Chestnut Flour

Hello –

Holiday season is always a great time for food. So many classic and wonderful dishes of food, plenty of time for celebration and an opportunity to reflect on the year. Our small community bakery has certainly had an interesting year. Outside of the occasional social media post, our growth is largely due to word of mouth. Its people like our friends Nicole and Jane at Silvoculture inviting us to their event and giving us an opportunity to speak that has really impacted our tiny sourdough bakery.

Silvioculture hosted a chestnut roast and was the inspiration for this loaf. Chestnuts have a long history of being used in naturally fermented breads in Italy. We were a little nervous about working with nut flour but after some reading and research we dove right in. We were immediately very happy with the results. The Chestnut flour brought a delicious sweet and nutty aroma to the bread. Pairing it with the ancient grain Kamut was an easy choice. We hope you enjoy this bread as much as we do! 

 

Spelt with Tahini and Sesame

The Spelt with Sesame and Tahini Loaf 

Hello –

I am always really excited when this loaf comes around. The nutty flavor of the spelt pairs perfectly with the tahini and sesame crust. We milled the spelt in-house this time and we are glad we did. The wholemeal spelt definitely has a deeper and richer flavor. I love how fresh milling grain opens the door to so many new flavors with grains. I am finding the desire to go back and explore all the grains we have worked with in the past. What grains would you like to see us fresh mill and work with? Send us a note on social media or email with your suggestions. And as always, Thank you for choosing us as your baker! 

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

Ingredients: Organic or Local Flour, Filtered Water, Salt (WV local)

Flour Blend:

60% King Arthur Organic Select Artisan 

35% Migrash Farms Oberkulmer Spelt (MD Local)

5% Migrash Farms Bolles Whole Wheat (MD Local)

 

The Real Whole Wheat

The Real Whole Wheat

Hello –
The term “Whole Wheat” can mean a lot of things when it comes to the actual flour used to make the bread. Unfortunately there are some flours on the market that call themselves whole wheat that are certainly nowhere near what we consider a true whole wheat here at Twin Bears. Thank goodness we found Migrash Farms so early in the process! Without Ian and his team producing amazing flour I think our Sourdough adventure would have been very different.
We began our own journey into milling a few months back when our good friends at Motzi Bread loaned us a spare mill they had. After a few days of playing with it and experimenting with the fresh milled flour we were hooked and they were kind enough to sell the mill to us. The biggest challenge was adjusting to the rapid fermentation of freshly milled flour. The freshness of the flour is like rocket fuel to the fermentation process. It took us a while to adjust to using the new flour and get the hang of working with it. You hold in your hand the first product that features Twin Bears milled flour as the main flour. The color and flavor are both bold and amazing! We hope you enjoy this bread and we look forward to sharing more wholegrain goodness with you in the future.

The Classic Country Loaf

Hello –

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.    

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

Ingredients: Organic or Local Flour, Filtered Water, Flax seed, Sunflower seed, Salt (WV local)

Flour Blend:

60% King Arthur Organic Select Artisan 

35% Twin Bears Milled Whole Wheat (MD Local)

5% Migrash Farms Arbuzzi Rye (MD Local)

 

Flax and Sunflower

Sunflower and Flax Seed

Hello –

The history of the Sunflower and Flax Seed Loaf goes directly back to Richard Bourdon’s Berkshire Bakery. Bourdon’s bakery has been in operation and making great bread since the 80s. His work influenced Chad Robertson of Tartine, who in turn is a pillar of the contemporary American sourdough scene. We learned about the Sunflower and Flax Seed Load from Robertson’s book Tartine Bread

This loaf introduces the flour that we milled in-house for this loaf. We began our milling journey a little more than a month ago. We continue to learn and refine our process. Even after a month we are making a flour that is well suited for our needs. The house milled flour  has a more robust flavor and it makes our fermentation MUCH more active. We mill our grain at a low temp so many of the minerals and enzymes that would have been destroyed in a larger mill are preserved. It has been a fun journey expanding that side of the bakery and we look forward to sharing more of our fresh milled four with you. 

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

Ingredients: Organic or Local Flour, Filtered Water, Flax seed, Sunflower seed, Salt (WV local)

Flour Blend:

50% King Arthur Organic Select Artisan 

30% Migrash Farms Whole Wheat (MD Local)

20% Twin Bears Milled Whole Wheat (MD Local)

 

Toasted Polenta with Pumpkin Seeds and Rosemary

Hello –

We have a baker friend who visited France over the summer. He ate at many famous bakeries throughout France. Upon his return we talked at length about the bread there. The biggest standout was the baguettes. As with many foods across the globe, industrialization of the baguette making process has impacted the overall quality of this French tradition. However, there are still plenty of amazing bakeries carrying on the tradition of bread baking. He noticed that the best baguettes had a slight flavor that reminded him of homemade popcorn: “Before you butter it, fresh out of the kettle homemade popcorn.” His words sent a whole string of thoughts cascading through my mind. 

I remembered reading about French bakers toasting corn flour and adding it in small amounts to their dough. In fact, I had a recipe in my journal that I was dreaming up, but had not tested. I dug through my journal and found the entry I made almost a year and a half ago. The flavors all seemed to work and I had everything I needed to start testing. Toasting the corn grits  presented some challenges. Corn goes from bland to nicely toasted to burned pretty quickly. After burning or undercooking a fair amount of grits, I found my rhythm. After the toasting, the loaf build is nearly identical to what I had scribbled down in my bread journal almost a year and a half ago. It’s nice to see almost forgotten ideas come to light. 

On a side note, we are reaching the end of peak growing season. This is the time when most of our farmers are looking a little weary. They have been working daily to keep up with harvest and field maintenance. The slower times will be a welcome reprieve from the intensity of July and August. I want to thank our farmers for their dedication to providing fresh and healthy foods for us to eat. If you are lucky enough to have a farmer in your orbit now would be a great time to drop a note, send a card, or an email. A few kind words can go a long way. 

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

 

Ingredients: Organic or Local Flour, Filtered Water, Corn Grits (MD local), Organic Pumpkin Seeds, Rosemary (MD local), Salt (WV local)

Flour Blend:

50% Migrash Farms Whole Wheat (MD Local)

50% King Arthur Organic Select Artisan 

 

Whole Wheat Country Bread

Hello-

Our love for whole grains continues to deepen. Our first loaves we baked were 100% local whole wheat. As we began to expand we introduced some products based around bread flour. We were able to find a supplier that can obtain fresh milled bread flour from North Carolina so we found some comfort in adding it to our baking process. As time has passed those recipes have had more and more whole wheat and other fresh milled whole grains added to them. It’s been a slow progression but the driving factor is our concept “Bake bread with your eyes open, eat bread with your eyes shut”. The current bread culture, like many other industries, continues to be fueled by social media. This has caused many attributes to be valued that are based around appearance. Appearance is certainly a factor but when you close your eyes your senses are pulled in different directions. The smells, textures, and tastes all take center stage. Taste drives the process of change here. 

The Whole Wheat Country Loaf is a take on our Classic Country Loaf where whole grains take the lead. We reclaim both the wheat germ and the bran from the milling process. In many commercial milling operations these are removed. Their high levels of oil cause the flour to get a rancid taste. But locked inside is abundant flavor. We take the fresh wheat germ and lightly toast it and incorporate it into our dough. The wheat germ adds layers of toasty and creamy flavors. We roll the shaped loaves in the bran and it adds a wonderful texture and flavor to the crust. I love the process of using these parts of the wheat that are normally removed. We think you will like it too. 

 

@twinbearsbakery

twinbearsbakery@gmail.com

 

 

 

Ingredients: Organic or Local Flour, Filtered Water, JQ Dickinson Salt (WV local), Wheat Germ, Migrash Farms Wheat Bran

Flour Blend:

70% Migrash Farms Whole Wheat (MD Local)

25% King Arthur Organic Select Artisan 

5% Migrash Farms Arbuzzi Rye

 

Allergy warning: Our bread may contain trace amounts of peanuts, tree nuts, olive pits and/or seeds.

 

Q: What is the best way to store fresh bread? 

A: We get this question a lot! We use a few very simple strategies to preserve fresh bread.  

  1. The best option we have found is a good quality bread box. it will keep your loaf enjoyable for up to a week!
  2. After cutting the bread, keep it cut side down on a cutting board. The crust naturally forms a defense against moisture loss and damage from oxygen. Keeping the cut side covered and allowing the crust to stay dry and open to the air will keep your loaf enjoyable for up to 3 days. 
  3. Cut and freeze. If you plan to keep the bread for longer than a few days, cutting and freezing is a great option. Cut thick slices and wrap them individually. You can take them right out of the freezer and pop them into a toaster or oven. The bread comes out tasting like a cut loaf! 

  

Q: What can I do with bread that is past its prime?

A: There are many options, but here are some of beavorites:

  • Revive a slightly stale loaf by running it under water for about 15 seconds and then baking in the oven until it is warm throughout. You can only use this trick on the loaf once, but it makes it almost like new!
  • Crostini – Slice the bread thinly (roughly ⅛ inch thick) and bake at 400° until crispy. Brushing with olive oil is optional. Enjoy the crostini with any toppings including hummus or baba ganoush.
  • Croutons – Cube the bread and toss in olive oil and salt. Garlic powder is optional. Bake at 375° until crispy. Enjoy on salad or in soup, but you may find that the croutons disappear before they make it to a dish! 

Oat Porridge

Hello-

Oat porridge provides a challenge for a number of bakers. It took us a bit of testing before we found an approach we were happy with. The abundance of starch in the porridge helps feed the enzymatic reaction during fermentation. This process converts the starches to simple sugars. We also include a hint of honey with this loaf. You may notice a sweetness you haven’t experienced in bread from previous weeks. The abundance of simple sugars releases flavors that you wouldn’t normally experience. I get hints of cinnamon. These are all results of the miracle of natural fermentation. We hope you enjoy this bread as much as we do. 

Have a wonderful week!

 

Ingredients: Organic or Local Flour, Filtered Water, Organic Oats, Honey (MD local), JQ Dickinson Salt (WV local)

Flour Blend:

80% King Arthur Organic Select Artisan

20% Migrash Farms Whole Wheat  (MD Local)

 

Allergy warning: Our bread may contain trace amounts of peanuts, tree nuts, olive pits and/or seeds.

 

Q: What is the best way to store fresh bread? 

A: We get this question a lot! We use a few very simple strategies to preserve fresh bread.  

  1. The best option we have found is a good quality bread box. it will keep your loaf enjoyable for up to a week!
  2. After cutting the bread, keep it cut side down on a cutting board. The crust naturally forms a defense against moisture loss and damage from oxygen. Keeping the cut side covered and allowing the crust to stay dry and open to the air will keep your loaf enjoyable for up to 3 days. 
  3. Cut and freeze. If you plan to keep the bread for longer than a few days, cutting and freezing is a great option. Cut thick slices and wrap them individually. You can take them right out of the freezer and pop them into a toaster or oven. The bread comes out tasting like a cut loaf! 

  

Q: What can I do with bread that is past its prime?

A: There are many options, but here are some of beavorites:

  • Revive a slightly stale loaf by running it under water for about 15 seconds and then baking in the oven until it is warm throughout. You can only use this trick on the loaf once, but it makes it almost like new!
  • Crostini – Slice the bread thinly (roughly ⅛ inch thick) and bake at 400° until crispy. Brushing with olive oil is optional. Enjoy the crostini with any toppings including hummus or baba ganoush.
  • Croutons – Cube the bread and toss in olive oil and salt. Garlic powder is optional. Bake at 375° until crispy. Enjoy on salad or in soup, but you may find that the croutons disappear before they make it to a dish!