Gris Gris Bagel Ya Ya
This week got away from me. Between the hustling between jobs, the non-stop allergies, the sunshine, the rain, the planting the garden: how is it the end of the week already?!
We had a great time doing pizza last week and had one of the best bagel days in a while. Thanks to everyone for coming out! We’ll be doing Pizza at Rough Draft again on June 28th.
There’s lots of other really exciting news and events coming up in the near term, but in the meantime, get your orders in for the weekend!
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 + Oat Porridge + Upstate Levain + Country + Baguettes
Two of our fan favorites this week, so if you’re a shareholder remember to let me know to put loaves aside.
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 sourdough 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.
Oat Porridge is kind of what it sounds like. We take local steel cut oats and cook them into a porridge which is then mixed into a half whole wheat base. The cooked oats add flavor, but also improve the total texture of the bread and make it soft and supple. This is the ultimate bread for a fruit jam.
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: Dr John - Gris Gris
What to say other than R.I.P. Dr. John. He’s been a really consistent sound and inspiration in the bread lab. His cajun drawl will live on in our own personal bayou.