Our Bread Making: Flour, Fermentation, and Fire
Making good bread is a hands-on affair. We begin by mixing our doughs, often with a preferment like a poolish or biga to develop complex flavors. Then comes the bulk fermentation, where the dough rests and develops structure, followed by shaping each loaf carefully. We use a hot oven, often with steam, to achieve that perfect crust that crackles when you cut it. The flour we choose, whether it's a hearty whole wheat, a delicate rye, or a classic bread flour, is fundamental. We believe in the power of natural leavening for many of our breads, allowing a wild yeast starter to do the work, which adds a unique tang and a lighter crumb.
Portsmouth's Coastal Influence on Our Baking
Living and baking in Portsmouth means we understand the local climate. The salt air and humidity can affect how dough ferments and behaves, so we adjust our process accordingly. We often see houses with older foundations and sometimes specific ventilation patterns that can influence air circulation in kitchens, which matters for bread making. We like to source ingredients that reflect the region when possible, connecting our loaves to the place they're made. It’s about more than just baking; it’s about creating food that belongs to Portsmouth, using techniques that respect both tradition and our coastal environment.
Signs You Need Fresh Bread & What We Check
You know you need fresh bread when your current loaves feel a bit stale, or you just crave that warm, comforting aroma filling your home. Perhaps you're planning a meal and want something special to serve alongside. When you ask us to bake for you, we first consider what type of bread you're looking for. We think about the ingredients you prefer, the texture you enjoy – perhaps a soft sandwich loaf or a crusty boule. We also think about how you'll use it. Is it for toast, sandwiches, or dipping? Understanding your needs helps us create the perfect loaf for you.
Questions about bread
What kind of flours do you use in your bread?
We use a variety of flours depending on the bread. You'll find classic bread flour for structure in many loaves, along with whole wheat for heartiness and rye for its distinct flavor. Sometimes we incorporate specialty flours for particular recipes. Our goal is to select the best flour to achieve the desired texture and taste for each specific loaf we craft for you here in Portsmouth.
Can I order a specific type of bread from you?
Absolutely. We encourage you to tell us what you're looking for. Whether you have a favorite type of sourdough, a preference for a particular grain blend, or a specific shape in mind, we want to hear about it. Let us know what kind of bread you're dreaming of, and we'll do our best to bake it for you, right here in Portsmouth.
How should I store the bread I buy from you?
To keep your bread fresh for as long as possible, store it at room temperature in a bread box or a paper bag. Avoid the refrigerator, as it tends to dry out the bread more quickly. If you have a lot of bread and can't finish it within a few days, slicing it and freezing it is a great option. You can then toast slices directly from frozen.