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wood fired organic rustic sourdough breads

We pick up organic fresh milled flour each week from Champlain Milling Company in Westport NY . All our dough is hand mixed 10,000 to 20,000 grams at a time, fermented with wild yeast (only sourdoughs, we use no dry/instant yeast), and risen slowly over night to develop the most flavor from Wheat, Spelt, and Rye.

Our oven is small by design and set up to bake 18 loaves at a time and make efficient use of wood for 2-4 bakes a week. I try to bake ad least 60 and as many as 80 loaves over the coarse of 5-6 bake cycles. Flat breads and our Tordues are loaded first around 540 degrees, followed by our country style loaves and wheat rounds. Our sweet spot is right around 520 for 40 minutes for our standard 1000gram loaf.


We currently offer:

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Our tiny 52″ hearth masony oven is a real work horse for its size. On bake days we run an average of about 5 cycles with and average of 16-18 loaves per bake.

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