Bread Selection
Breakfast Loaf
(900g) A dense, sour 20% whole wheat loaf that I top with butter and brown sugar. It is enjoyed simply with butter and can also be used to make delicious French toast.
Lunch Loaf
(900g) My standard country sourdough, a little more wheat-heavy at 22% this is a versatile loaf that I like to use for sandwiches, topped lightly with sea salt.
Supper Loaf
(900g) Hearty at 22% whole wheat and topped with black pepper and grated parmesan, I’ve found this loaf to be tasty with pasta dinners.
Baguettes
(450g) I will throw these in for fun when I get the chance to make them. Topped lightly with salt and seeded on occasion.
Ingredients
Freshly milled bread flour, whole wheat flour, sea salt, and water, that’s it. I have dialed in my formulas with a consistent set of ingredients, but I will strive to use more and more local ingredients as the business develops. As I invest piecewise over time I’ll be acquiring the tools necessary to process various raw ingredients to my desired specifications (ex. stone burr mill for processing wheat). I am always open to suggestions for expanded community sourcing.
Process
Centerboard Bread is baked in a little RM 2020 oven I recently purchased. I produce a dense, wheaty loaf using the direct heat transfer and moisture retention in the steaming stone oven. The sourness is noticeable, but not overwhelming, and slightly lactic; I want my bread to be easy to enjoy on its own (and delicious with just a bit of butter or olive oil). It’s a work in progress – I refine my processes and formulas depending on many factors including the weather. Feedback is appreciated.
