We’re getting the hang of the new oven for real now. This past week's bagels I would rank as the best bagels I’ve ever made(?!) Also the best baguettes and some of the prettiest Levain loaves, too.
This week we’ll be dialing it in again on all that. Since I’ll be out next week as well (see below), it’s time to stock up on bagels, etc to get you through the drought.
Also Important Note: Kingston Bread Lab will be closed two weekends in the next month. Unfortunately, due to work travel, I’ll be out of town and so there will be no bread the weekends of Oct 27 and Nov 10.
You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.
This Week’s Loaf: Mainer + Oland + Upstate Levain + Kingston Country
On top of our regular rotation, we’ll also be doing baguettes again this weekend (which should be out around 10 AM) and some Foccacia to be sold by the slice.
This week’s Lab loaf is a brand new one: The Mainer is a Levain style loaf made with 100% High Extraction whole wheat flour from Maine Grains. It should be richly flavored hearty loaf for all your spreading needs. A number of people have asked for 100% whole wheat loaves and I’m hoping this will be a good answer.
Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.
Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.
Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.
Now Playing: Chastity Belt - I Used To Spend So Much Time Alone
Back to the shoegaze. This album, especially the lead track seems perfectly suited for this transition into the fall. Melodic, aggressive, but quiet at the same time.