Week 19 Special: Swiss Muesli with Flaked Barley

 

Week 19
Swiss Muesli with Flaked Barley

Hello-

Our Oat Porridge loaf is a favorite with many long time customers. Mastering the porridge bread process takes time. You prepare the porridge before hand, allow it to cool to your specified temperature and incorporate into your dough as it is developing. There are many variables within the simple process. After discovering the technique that works for me the door opened for many other breads. Our Polenta and most recently the Country Multigrain are all based on porridge techniques I gained while practicing the Oat Porridge bread.
Developing new loaves can sometimes take you down interesting culinary paths. I decided that a Muesli Loaf would be an interesting twist on the Oat Porridge and I set off to discover the origins of muesli and traditional recipes. Muesli was developed in Switzerland in the 1900s by a doctor and was originally intended to be a dinner appetizer. The traditional way to prepare it was to soak the muesli overnight with shredded apples and cream (or dairy alternatives like homemade oat milk). This traditional preparation is very healthy and quite tasty. The original recipe was adopted in the 1950s by a company and they added a few more ingredients and it became very popular and spread far beyond Switzerland.
There are a number of very passionate voices on the internet proclaiming the way muesli should be prepared and what the ingredients should be. We filtered through as many as we could find and developed a muesli that is healthy, tasty and full of flavor. We hope you love it!
Be sure to share your delicious creations on Moon Valley’s private Facebook group or by tagging on instagram @moonvalleyfarm & @twinbearsbakery

Ingredients: Organic Flour, Filtered Water, Muesli (Rolled Wheat, Dates, Sunflower Seeds, Pumpkin Seeds, Raisins [Raisins, Sunflower Oil], Whole Grain Rye, Barley, Whole Grain Oats, Whole Grain Triticale [wheat], Almonds, Flaxseed, Walnuts), JQ Dickinson Salt (WV local)
Flour Blend:
80% King Arthur Select Artisan (Organic)
10% Migrash Farms Whole Wheat (MD Local)
10% Arbuzzi Rye (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.
The best option we have found is a good quality bread box. it will keep your loaf enjoyable for up to a week!
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.
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 fresh cut loaf!

Q: What can I do with bread that is past its prime?
A: There are many options, but here are some of our favorites:
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!

Making of the Classic

Our first loaf we developed and brought to a point where we said “This is done”. The original inspiration was the classic San Francisco sourdough. We originally called the loaf The SF. During the development process we strayed so far from the traditional approach to SF sourdough we decided we should find it a new name. The Classic felt right as this loaf definitely embodies what we have come to know as sourdough. We keep the crumb about medium, still open and airy but closed enough to only have maybe a hole or two on a 1/2” thick slice. Open enough to have pockets for your favorite toppings to gather, tight enough to hold a sandwich together in a lunch box

Overview

4% @jqdsalt salt

5% @lindleymills sprouted rye

10% @migrashfarm 84% extraction whole wheat

10% @migrashfarm 99% extraction einkorn

75% @kingarthurbaking Organic Select Artisan BF

16% levain

74% hydration

•3 hour autolyze
•laminate in salt wait 30m then laminate in Levain
•3 hours W/ coil fold every 30m
•3 hours bulk
•Preshape & 30 min bench rest
•Final shape & 30 min rest in banneton
•14 hour proof @ 47 degrees

If you have any questions on this loaf or any general Sourdough questions let us know.
Or, if you want to have us bake it for you, order HERE.

❤️🥖❤️

Meanderings from Twin Bears Bakery

Sometimes things just roll so smoothly in the bakery. You’re cleaning as you go, thinking ahead and just in the flow of the bakery process.
Other days you’re covered in flour, stuff isn’t rising right and you feel constantly behind.
The bakery is full of both practical and spiritual lessons.
Whether you’re ahead or behind, baking 1 or a few hundred loaves take a moment to be thankful for the opportunity to serve your community as its baker.
❤️🌾❤️
Pictured here are a few loaves we have headed out to our wonderful customers.