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Why is our bread so good.
History of sourdough breadhow do bakeries make bread crusty. Our new artisan breads give you traditional homemade flavors fit for any feast. Delicate yet sturdya basic loaf that goes with anything. No chemicals preservatives dough enhancers or conditioners.
Our breads are made with our own starter and fermented between 18 and 36 hours. The recipe for this miracle bread is no secret. Who developed the recipe for no knead bread.
Kansas city slow fermentation. Our loaves weigh 114 lb our baguettes weigh 10oz and our mini loaves weigh 8oz. Using a stone mill to grind organic wheat into fresh flour the cottage grove farmhouse bakery is able to achieve maximun freshness flavor and nutrition.
It was revealed by the new york times in 2006 and has been all over the blogosphere ever since and for a very good reason. It is prominent among qualities distinguishing artisan bread from the mainstream packaged sliced bread that has lined supermarket fresh bread aisles for nearly a century. The soft tender crumb of this easy peasant style country loaf makes it ideal for sandwiches panini toast or eaten plainly with a smear of butter.
This bread is fancy enough to serve at any dinner party yet humble and old fashioned the kind youd have seen served with a home style dinner at any farmhouse table. Cottage grove farmhouse bakery wholesale stone milled organic wheat breads. The best way to round out any meal.
Crusty on the outside soft on. They have a crunchy crust and a satisfying chewy texture. Slow fermentation also is an apt metaphor for the pace at which the artisan bread trend has gained traction among wholesale bakers across the united states.
The author jim lahey claimed a 6 year old could make a european bakery style bread a claim tested by many and agreed upon.
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