(note: some photos will enlarge when clicked)
Bread this week
Whole Wheat Ciabatta – Made with bread flour and fresh milled whole wheat, a bit of olive oil and two different pre-ferments, an italian biga and a poolish; each brings different flavor characteristics to the bread. The dough has a lot of water, making for a very slack dough that can’t be shaped, merely cut into pieces before baking. All of this adds up to very flavorful artisan bread -$5/piece
Prairie Bread – This bread reflects all the goodness of the prairie, made with a mix of bread flour and fresh milled whole wheat, oats, and cornmeal, and using a poolish preferment. Then loaded up with poppy, flax, sesame, sunflower, and pumpkin seeds. A little brown sugar brings a nice touch of sweetness to the bread. A nice loaf all around loaf – $5/loaf
And for a bit of pastry –
Pain aux Raisin – Made with the same laminated dough used for croissants, but it is rolled out, spread with luscious pastry cream and sprinkled with golden raisins. Then rolled up, sliced and baked. These are my favorites! Be sure and get your orders in early as I can only make a limited number- 2/$5
Wine shop winter schedule
Those of you on the bread-order email list will hear from Janice the weekend before each such Friday, and we will update this blog each Friday AM to confirm schedules. Through most of February, tastings will be Impromptu and communal, and purchases are, of course, encouraged and welcome!
We will reopen on our regular schedule either Feb 24 or Mar 3.
New Ikea prefab Börder Wåll draws White House interest