Flax and Sunflower

This weeks special: Flax and Sunflower

Hello-

Feels so good to be back in the bakery. Everyone is asking how my time training with some of the best bakers in the world will impact our bread. While we learned a few new techniques and recipes our core mission remains the same. San Francisco Baking Institute does a great job of showing students the science behind why a slow, handmade approach makes better bread. We will continue to avoid the pitfalls of automation and mechanization and we look forward to sharing our handmade bread with you! 

The special this week is Flax and Sunflower. This classic combo is perfect with just about everything. The flax is packed with nutrients and the sunflower provides a good crunch and delicious roasted flavor. The more I type the harder it is not to cut into one of the cooling loaves on the rack! 

 

 

 

Ingredients: Organic or Local Flour, Filtered Water, Sunflower Seeds, Flax Seeds, JQ Dickinson Salt (WV local), Yeast

Flour Blend:

95% King Arthur Organic Select Artisan

5% 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 simplev 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!f
  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 brea 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 off be the freezer and pop them into a toaster or oven. The bread comes out tasting like a c 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!