The Usual Suspects

I try to make a standard group of the same breads and pastries every week. Sometimes things happen and I have to cut the rye out of my schedule, or something else has to go so that I get some quantity of sleep. everything is made with levain/ sourdough; some bread & pastries also have a touch of fresh yeast. here's the usual suspects:

Breads

Country Sourdough: white flour, sifted wheat flour, whole wheat, water, levain, salt. scaled to 700g pre-bake.

your basic white-ish sourdough. pretty utilitarian. mostly white flour but with some other stuff in there for flavor, fiber.

Salt & Herb: the country sourdough with herbs in. sage, rosemary, parsley, sometimes sweet marjoram if I can find it. olive oil & salt crust.

scaled to 700g pre-bake.

one of the most popular breads. you'll probably like it.

Miche: whole wheat, whole einkorn, sifted wheat, water, levain, salt. whole grains!

scaled to 700g pre-bake for the small loaves (pictured), 2.8kg for the large.

Tin Rye: 100% rye flour, toasted sunflower seeds, water, levain, salt. baked in a tin, hence tin rye. 2.6kg pre bake for the whole 16" loaf. sell this one in halves and quarters mostly.

this bread is the hardest to fit in my schedule, and is the first to be dropped if the weather is too hot or if I'm just doing too many other things. it's a bummer, I know.

Milk Bread: white flour, sifted wheat flour, whole wheat flour*, milk, stiff sweet levain (sugar, water, flour, starter), sugar, butter, yeast, salt.

* 25% of the flour is pre-gelatinized aka mixed with boiling water. like the potato starch in potato bread, it helps keep the dough from staling quickly.

Plain Buns: 4 pack of buns. two kinds: either milk bread buns or a sweeter, more brioche-type bun, made from the base dough of the korvapuusti (see the pastries section), sans cardamom.

Seasonal Breads

Polenta Basil: fresh basil and cooked polenta in a white/ sifted wheat/ whole wheat flour dough. made this on a whim a few years back and it's one of the best things I've ever come up with. greater than the sum of its parts. sold in halves or whole.

scaled to 2kg.

Corn & Spice: fresh corn, cooked polenta, honey candied chilis. 70% white/ 30% sifted wheat. sweet & spicy.

scaled to 650g.

Cider Rye: cider, cracked rye flour, cider soaked dried apples, toasted buckwheat, rye levain, salt. fall only!

scaled to 2.3kg (baked in a tin like the polenta basil), sold whole/ half/ quarters

Squash & Spice: pureed roast winter squash, urfa biber and silk chili, 70% white/ 20% sifted/ 10% whole wheat. fall into early winter.

scaled to 2kg, sold whole or half

Pastries

Korvapuusti: aka Finnish cardamom buns. white flour, sifted wheat flour, whole wheat/ spelt flour, milk, eggs, butter, sugar, cardamom, tangzhong*, stiff sweet levain (sugar, flour, water, starter), yeast, salt. every week except for hot cross bun season.

Buns: made with the dough from either the korvapuusti (usually the fruit buns) or milk bread (usually the savory buns). topped with seasonal fruits and vegetables, custards and cheeses. pictured are the roast plum with vanilla infused calvados (apple brandy from Flagg Hill Farm) pastry cream from an August market. savory options also.

Tarts: a whole grain pie dough base, with whole einkorn or rye, wheat, and spelt. seasonal fruit and vegetable fillings here as well. sometimes "seasonal" means that I preserved something in its season, and am using it outside of that season.

Handpies: whole grain pie dough base, with whole einkorn or rye, wheat, and spelt. usually make two kinds, filled with pumpkin butter or apple butter. absolute labor of love. fall/ winter only.

Hot Cross Buns: a little different every year. lots of dried fruit soaked in tea, spices, and a spiced glaze. sourdough with a touch of yeast. people talk shit on british food, but fry up some bacon and make yourself a hot cross bun bacon butty and enjoy yourself. also excellent with a slab of cold butter. easter time only.

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