 Healthy Hearth We make all of our baked goods with freshly ground organic wheat and grains and usually bake them on the wood-fired brick oven. We never use any trans fats, white refined sugar, corn syrup, ingredients with long names that we can't pronounce, or white flour in any of our baked goods. Never. We only bake from scratch and we use only whole grain flours. These are our main items:
We also do special custom orders for gluten-free, low-gluten, sugar-free customers. We are beginning to bake more frequently with larger bakes on Tuesdays and Fridays. For 2010, we are planning to be at a couple different farmers markets. We will let you know where we'll be as soon as we know ourselves. | Brick Oven Baking We usually fire the oven for 4 to 5 hours, until we can get the entire dome white hot (temperatures over 800 degrees), we then rake out all of the coals and ashes, mop the brick hearth, then shut the oven up at least 30 minutes to let the heat even out. Then we load the oven with our whole grain breads and they bake in this high heat environment (usually about a 600 - 650 degree dome temperature, 550 degree hearth temperature, and about a 450 degree ambient temperature inside the oven). These high temperatures allow the bread to spring nicely, form a crunchy crust, and keep the inside soft. This is the ideal. This is the way the bread makers of old baked fantastic breads and it is both science and art.  We are learning to make this kind of bread. We are not bread masters, but consider ourselves to be apprentices. Our oldest son is actually the chief baker and has learned enough about baking bread that he does a better job than his parents now. We keep seeking the perfect loaf, and though we're far from where we want to be, we are producing an old-world loaf that is hard to find in this area. |
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Fresh Baked From the Healthy Hearth |