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BREAD SCHEDULE
| Tuesday | Wednesday | Thursday | Friday | Saturday | Country White
Whole Wheat
Rosemary Olive Oil
Bagels | Country White
Fig-Anise
Multi-grain
Bagels
| Whole Wheat
Rosemary Olive
Oil
New York Rye
Bagels | Country White
Olive Bread (with
Kalamata and
oil-cured
olives)
Normandy Rye
Bagels | Country White
Rye Currant
Rosemary Olive
Oil
Multi-grain
Bagels |
Breads
Pam's sourdough is a levain bread, a traditional French approach to sourdough. The white starter, which Pam made over a decade ago, is fed three times a days. This produces breads that are not sour or vinegary. The flavor is mild, somewhat nutty. The Country White loaves and baguettes are two-day breads: They are mixed and shaped and allowed to proof the first day. Then the fermentation is retarded in the refrigerator over night. On the second day the boules proof again and go into the oven.
Most breads are sourdoughs with no added commercial yeasts. Breads proof in baskets and it's the baskets that make the designs on the top. You'll notice that different breads have different markings: country white has a single new-moon slash; whole wheat has a new-moon slash with a descending slash above that; rosemary olive oil has a tic-tac-do design on it; multi-grain is marked with a large X.
Bagels are hand shaped. (The thin part of the ring is where the circle of dough is joined ... by hand.) Bagels are also a two-day bread. Before going into the oven on their second day they are boiled in honey water, a practice Pam heard of from Russian-descended bakers in Montreal.
Pam also maintains rye and wheat starters as necessary. Whole wheat ferments faster than unbleached white flour, so the whole wheat loaves are the most "sour" of the sourdoughs.
Pastries
Pastries start, most often, with traditional croissant dough: lots of butter-flake layers. Pam makes regular croissants, pain au chocolat, spinach-filled croissants, almond-paste- and ham-and-cheese-filled croissants. Some pastries begin with puff pastry or Danish doughs. Her blueberry danishes with rum cream sauce have been a big hit, and the lemon-ricotta cheese Danishes disappear quickly.
And, again, the irregularities remind you of Pam's handmade attention to her work. "We're not a factory," Pam says.
We're happy to hold breads or pastries for you. Just phone the bakery and tell us what you'd like to have set aside: 370-5443.
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