New Fall Season Baking Schedule

Hi, Had a good summer? Good. We canoe tripped, visited the family cottage in Muskoka and went to Ottawa to see an amazing bakery called "True Loaf Baking Company" where the couple that run it (Patrick and Yael) are living the dream. Their breads are amazing, crafted with care using the finest ingredients and sold with an obvious passion. We were very inspired by what we saw at their bakery. It's with that inspiration that we return to our own neighbourhood scene here in Cliffside. We've been told recently that some people are in need of bread...so...
On Saturday September 26th and Sunday 27th, we'll fire the oven again and bake as many loaves as we can.

Here is the bread list with a description of each variety:

1. Baguette- 400g. Long cool fermentation adds a fragrant nuttiness to this crusty classic.


2. Ciabatta with wheat germ and olive oil- 650g.
Tiny flecks of toasted wheat germ combine well with olive oil in this amorphous loaf.
A crispy crust and an airy crumb make a delightful bread for dipping.

3. Multigrain Levain- 700g Batard. Naturally leavened and loaded with flax and sunflower seeds, oats and whole rye grain. Breakfast of champions throughout Cliffside since 2005!

4. Raisin Bread- 700g Batard. Made with butter, eggs, plump golden raisins and a sweet cinnamon swirl through the center. All time best seller.

5. Roasted Red Onion and Walnut Boule- 680g. The latest adult-rated gustatory favourite. Do you like to stay up late? Drink wine (in moderation) and snack on good cheese? This is the perfect savoury accompaniment.

6. Krackerkorn- 700g Batard. A basic white yeasted crusty bread with coarse cornmeal for added crunch. Rolled in sesame seeds, it's a kid’s fave and makes excellent toast.

7. Pana Rustica-700g Boule. A "Pain de Campagne" type of bread with a thick crust and soft grey interior. The small addition of rye and whole wheat flours create a robustly flavoured loaf that pairs well with hearty soups and stews. For pics see post below.


8. Caraway Rye- 700g Boule. A good introduction to European-style rye breads. Whole grain rye flour is built into a satisfying, not-too-tangy loaf. Reasonably light, agreeably hearty. Served with pate and cheese (and a glass of Pilsner) it's an excellent choice for a lunchtime nosh.

9. Mixed Whole Grain Miche- 2000g. Pictured above. A huge round loaf, similar to what rural families would have baked and lived on a century or so ago. Whole wheat, whole rye and whole grain spelt flours combine well to produce a unique, hearty flavour, well rounded by the dark chewy crust. Great for sandwiches, it toasts wonderfully and will be the talk of the dinner table when placed as a centerpiece(!) This bread has excellent keeping qualities and will do well wrapped in a linen towel. The taste improves as the loaf ages although the contrast between crust and crumb will become muted.