Bread Baking in Cliffside, June 19th and 20th

Hey Now, Been crazy busy. This will be the last bake until the fall. Enjoy the summer!

Cliffside Bakery Bread List:

1. Red Fife Pumpkin Seed Levain- 700g Batard

Organic Red Fife wheat berries and roasted pumpkin seeds with whole wheat and whole rye flours and just enough strong bakers white flour to hold it all together. Slowly fermented using a liquid levain; time equals flavour.

2. Traditional Baguette- 400g

With just four ingredients, flour, water, salt, yeast, this classic bread is defined by the crisp crust and irregular crumb. Long, cool fermentation produces a clean and delicate flavour, aromatic with malt-like characteristics.

3. Ciabatta with wheat germ and olive oil-700g

Toasted wheat germ combines well with olive oil in a free-form loaf. No shaping or slashes, just a crispy crust and an airy crumb to make a tasty bread for dipping.

4. Multigrain Levain- 700g Batard

A daily shot of whole grain goodness. Loaded with sunflower and flax seeds, oats and whole rye berries. Surprisingly light in texture with mild acidity. Delicious and healthy.

5. Raisin Bread- 700g Batard

lazed like a dark jewel with a tender yeasted crumb, this bread emerges from our oven in a sweet intoxicating fog. Made with butter, eggs, plump golden raisins and the trademark ©cinnamon swirl. It's everything healthy bread isn't. 100% comfort food.

6. Roasted Red Onion and Walnut Levain- 680g Boule

A savoury bread made with carmelized roasted red onions and studded with California walnut halves. A bubbly liquid wheat levain and a portion of whole grain rye flour complete the formula. The sum of the whole is somehow greater than the parts: superb flavour and unique texture. With some good wine and cheese it makes a very enjoyable meal.

7. Krackerkorn- 700g Batard

A classic white crusty bread made with coarse cornmeal. A pre-ferment adds extra flavour and keeping quality. Rolled in sesame seeds, it's a kid's fave and is excellent toasted or grilled for bruschetta. Measures ten on the crunch-o-meter.

8. Pana Rustica-700g Batard

A Pain de Campagne-style levain bread with a sturdy crust and soft grey interior. The small addition of rye and whole wheat flour creates a robust earthy flavoured loaf that pairs well with a wide variety of foods.

9. Caraway Rye- 700g Batard
A good introduction to European-style rye breads, the rye flour is built into a satisfying, not-too-tangy loaf. The caraway seed augments but never overpowers the rye flavour. Reasonably light, agreeably hearty. The ideal accompaniment to Pilsner Urquell.

10. Decorated Whole Grain Miche- 2000g Tourte

Made with whole wheat, rye and spelt flours, this huge round loaf is a dark chestnut colour and crusty from a full one hour bake. The flavours are pronounced and assertive; full roasted grain, deep and tangy. Miche has outstanding keeping qualities, partially due to its size and will do very well if kept covered with a linen tea towel. Alternatively, it can be cut in half or quartered and stored frozen for later use. A great bread to serve with any meal.

11. Vollkornbröt- 900g Half Pullman tin loaf
Made with 100% whole rye grain. Is it a door-stopper or a brick? The embodiment of full rye taste: sweet, earthy and hearty. You must let it sit wrapped for a minimum of 48 hours (Yes, 2 days) and then slice it thinly and enjoy. Excellent accompanied with cured meats, smoked fish, aged cheese or simply cold slivers of sweet butter. An added benefit is the workout you get from the effort of slicing! This bread is for lovers of whole grain rye flavour.