Summer wheat makes me feel fine
Summer is my favorite season. There have been some extremely beautiful days this week, and while I spend most of them sitting at a desk, I have every door and window open and I can see the birds and smell the sun hitting the plants and hear the thunderstorms and it makes me happy.
It’s getting hot in the kitchen which means some adjustments and some re-calculations but we’re adapting and doing our best. If you see us wearing sweatbands and still shining - you know what's up.
Some good news (for you!) we are going to be around every weekend through 7/27. We’ll be taking one weekend off for a trip to Maine for the Kneading Conference, but then we’ll be around every weekend after that, too. Depending on how things go, we might expand our days and hours, too. If all things go correctly, we should have some exciting news to share in the next couple of weeks.
Also a reminder: Pizza Party at Rough Draft 6/28.
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 Loaves: Rye Shokupan + Semolina Sesame + Oland + Upstate Levain + Country + Baguettes
Again, Shokupan is in high demand but won’t come out until ~11AM. We’re happy to hold one for you though!
Rye Shokupan is our take on Japanese Milk Bread. This is a classic and flavorful white bread made, that's a little lighter than a brioche but still with a good amount of eggs, milk, and butter (ie this is one of our few loaves that is not vegan). Unlike most white bread, however, this is made with only a soudough starter for leavening and because of that and its looooong fermentation (>24 hours) it should be a bit healthier and more flavorful. This is the best for classic french toast or Konbi style sandwiches.
Semolina Sesame is our take on a ‘Italian bread’. Ours is made with organic Semolina flour, high extraction whole wheat, and our sourdough starter. There is no better bread for pairing with a rich red sauce and maybe a meatball or two.
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: Jon Hassell - Earthquake Island
Another MRB tip, this album hits all my sweet spots of being somewhere in between Africa, Free Jazz, Electronic Explorations (aka Crystal Bliss Vibes), and Cajun rhythms. Not really a ‘banger’, but something to listen to intently and while you’re thinking or writing (like I am right now).