Fol Epi Organic Bread
Fol Epi Bread
House milled organic grains baked in a wood fired brick oven
A Simple Formula
In all of our breads, we focus on having a well developed grain flavor complimented by the flavors of fermentation. Its a simple formula; sourcing the best possible ingredients, we take care in how we transform our flavors to highlight the natural flavors of the ingredients we get.
We have a small line of breads that are distinctive in shape and flavor based on grain and fermentation rather than on stuff that we put into our breads Most of our loaves are fairly traditional.
Boule is in the style of a pain de campagna, a traditional French country bread. We use 5% rye flour along with 95% sifted flour. It is wild yeast leavened with a hydration level of 74%.
The Boule is available in a half kilo and one kilo size.
Most Similar to an American sourdough with more balance in that we try to have the flavor of the grains forward complimented by the acidity resulting from the wild yeast fermentation. Delightful, chewy texture.
Boule is a large round loaf ("miche"). For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.
A robust, full-flavored wheat loaf with a chewy texture and complex flavored resulting from the wild yeast fermentation of the grain. Our whole wheat bread is 50% whole wheat, 48% sifted flour and 2% rice flour. It's leavened with wild yeast and lasts for 4 or 5 days. Whole wheat is 74% hydration.
Whole wheat bread is a type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains. Synonyms or near-synonyms for whole wheat bread elsewhere in the world (for example in the UK) are whole grain bread or wholemeal bread. Some varieties of whole wheat bread are traditionally coated with whole or cracked grains of wheat.
A dense, flavorful dark rye bread. Wild yeast leavened using 80% whole rye flour and 20% whole wheat with 80% hydration.
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor.
Ciabatta is traditional Italian bread made with 100% sifted flour and leavened with commercial yeast. It's a very light bread that is best eaten the same day. Ciabatta loaves are scaled at 400 grams and Ciabatta buns are scaled at 100 grams.
Ciabatta has the mildest flavor of our breads. Because there is no wild yeast, it brings out the sweetness in the bread. This natural sweetness of the grain and light texture compliments sandwiches, soups and meals alike.
Our Baguette is made from 100% sifted flour leavened with wild yeast and commercial yeast. It's a traditional Parisian baguette that should be eaten the same day. Baguette hydration level is at 67% and is scaled at 350 grams.
Light opened crumbed, a touch of acidity and a high crust ratio so the sweetness from the maillard reaction in the crust is the focal point of the baguette.
A baguette is a long, thin French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A standard French baguette has a diameter of about 5 or 6 cm (2 or 2⅓ in) and a usual length of about 65 cm (24 in), although a baguette can be up to a metre (39 in) long.
Cranberry Hazelnut: available Saturdays and Sundays.
10% rye 25% whole wheat and 65% sifted flour toasted hazelnuts and cranberries, wild yeast and commercial yeast, unsweetened.
Elements of grain flavor, nuts and sweetness from the sweetened cranberries. Excellent with cheeses, or butter and is delicious toasted.