Bread FAQ – bread storage & using starter

Whether you’re baking at home using materials from the joint pantry, or picking up fresh loaves for the week, we get a lot of questions about how to stock up on and enjoy fresh bread.

Q: How should I store my bread?

A: Don’t refrigerate! You can store bread on the counter in its paper bag until you’re ready to slice and enjoy- this will preserve moisture and crust texture.

Q: What if I don’t plan to finish the whole loaf, or want to buy/make multiple loaves for the week?

A: The best long-term storage for bread is FREEZING. You can store loaves you plan to enjoy later in the freezer. When you’re ready for fresh bread, just thaw at room temperature, preheat oven to 400 degrees, rub water lightly over the bread and pop it in the oven for 10 minutes! You can also store half loaves and slices. Slices can be freshened up in the toaster!

Q: I’m planning to eat my bread tomorrow, so I don’t want to freeze it, but I don’t want to leave it out either.

A: In this case, you can store your bread at room temperature in an airtight container, and refresh before eating as described above.

Q: I’m learning to bake at home- how do I prepare my starter before baking?

A: The night before you plan to make the dough, feed your culture sample with 100g bread flour, 100g whole wheat flour, and 200g warm (78 degrees) water. Cover with a kitchen towel. Let rest in a cool, dark place for 10-16 hours. To test leaven’s readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented; when it reaches this stage, it’s ready to use.

See our previous post for full details on creating your own starter at home!

all about starter

All Roads Lead Back to the Starter

A baker’s true skill lies in their ability to understand and manage fermentation. For everyone, from home baker to professional, this begins with a starter. In the pursuit of creating naturally leavened bread with complex flavor and a moist open crumb, the importance of starter health is impossible to overstate. All roads lead back to the starter.

So what is it? A starter is a mixture of flour and water. That’s it. Yeast and bacteria will naturally flock to this environment you have created for them and, after some time, develop a symbiotic relationship. A miniature world is created.

It is however, a closed system, sugars will be eaten and acid will be created as a byproduct. Eventually, the miniature world will run out of resources. This is why bakers must “feed” their starter.

Starter Creation and General Maintenance (Feeding)

Common knowledge states that it will be about 2 weeks before your mixture of flour and water can leaven dough.

Begin by mixing equal parts flour and water, say a 1/2 cup of flour with a 1/2 cup of water. Leave this mixture to sit and ferment at room temperature for 3-4 days. At this point, your starter will be showing signs of life. It is time to feed.

In the most basic sense, when feeding your starter most of it should be discarded. Why? As previously mentioned, sugars are consumed and acid is created leaving the environment inhospitable.

From this mixture, take merely a tablespoon and throw away the rest. This is referred to as your “seed”. This “seed” will now be mixed with, once again, a 1/2 cup of flour and a 1/2 cup of water. The yeast and bacteria that have began to manifest now have new sugars to consume and a mostly acid free environment to live in and reproduce.

Continue this routine, taking a mere tablespoon from your starter and providing it with equal parts flour and water everyday for the next week or so. Upon reaching the 2 week mark, your starter should be ready to do what its made for- creating delicious bread.

At this point, it is important to note that these microbiomes we create, they are incredibly resilient. Forget to feed your starter these past few days? It will survive. Going on vacation for 2 weeks? Throw it in the fridge. Yes, it will survive.

At the end of the day, it is up to you. You can be incredibly involved in the health and maintenance of your starter, feeding it twice a day seeking the most open of crumbs. It can also be a bit of an afterthought. Feed it once a week, and keep it in the fridge, It will still leaven dough.

xoxo,
A Baked Joint Bread Team

yes, we (breakfast) cater

big news: we just launched breakfast catering!

build your breakfast from our selection of fresh-baked, locally sourced menu items: we’ll include everything you need to feed your people & get back to business.

if you’re in our delivery radius, we’ll drop off your order with our shiny new bike & trailer. if you’re outside our radius, you can still pick up at the shop!

delivery/pick-up is available weekdays from 7:30-11:00.

head on over to www.abakedjoint.com/catering to check out our menu & place your order!

fall extended hours

we’re switching to our fall hours!

starting monday 10/1, we’ll be open:

monday7am-6p
tuesday: 7am-6p
wednesday: 7am-6p
thursday: 7am-10p
friday: 7am-10p
saturday: 8am-6p
sunday: 8am-6pm

we’re extending weekday hours to 6pm, so swing by and grab a loaf of bread on your way home!

coffee lessons w/ henry: cappuccino!

we’re launching a new series: COFFEE LESSONS w/ henry rosh, our resident *coffee manager*

first up: the cappuccino

the breakdown: cappuccinos are equal parts espresso, milk and foam (⅓, ⅓, ⅓)

many of the names for coffee drinks come to us from Italian, where they are terms of utility. espresso comes from the Italian word that means “pressed-out,” which explains how the drink is made; macchiato is short for “caffe macchiato,” which means “coffee with a spot (of milk).” but cappuccino bucks the trend: it comes from an Italian word that refers not to coffee, but to friars.

‘cappuccino’ takes its name from the Capuchin friars: the color of the espresso mixed with frothed milk was similar to the color of the Capuchin robe. It is from this that the word cappuccino originates as the espresso is served ‘cloaked’ in milk. the Capuchin friars are members of the larger Franciscan orders of monks, and their order was founded in the 16th century in Italy.

though an Italian word, there is enough evidence around to suggest that the Germans adopted and then adapted it. some link the term’s origin to Marco d’Aviano, a Capuchin monk who was a confidant of the Austrian emperor Leopold I in the 1680s. the first coffee shops in Vienna appeared about this time, but the term Kapuziner for coffee was not recorded until later. One example is a recipe for “Capuzinerkaffee” by the German “Wilhelm Tissot”, published in 1790. the coffee is boiled, then mixed with cream, sugar and spices and boiled again before being poured over egg whites and yolks and whisked.

Italian experts accept that German-speakers took their word and applied it to coffee, but insist that the cappuccino we know is an Italian drink – and they are right to do so. the modern cappuccino is the result of development through the 20th Century of machines to make espresso, to heat and to foam milk, and for most of that we have the Italians to thank. what we would refer to as a cappuccino today truly took off in popularity after World War II and the simple drink of espresso and foamed milk has gone on to become a permanent fixture on the menu boards of coffee shops all over the world.

bread flavor pairings 101

Sam (one of our fantastic bread bakers) recently came up a comprehensive list of potential pairings for our breads based on their individual flavor profiles.

check out the full list below & try some for yourself – we’re particularly interested in the quinoa turmeric sourdough + peanut butter, cilantro, & hot sauce!

country sourdough

  • pork
  • roast beef
  • eggs
  • sardines
  • cheeses: parmesan, romano, gruyere, cheddar
  • roasted red peppers
  • sun-dried tomatoes
  • caramelized onions
  • avocado
  • pinot noir
  • IPAs and pilsners

whole wheat sourdough

  • eggs
  • avocado
  • cheeses: sharp cheddar, cream cheese, feta
  • nutella
  • bacon
  • hummus
  • rosé
  • wheat ale, brown ale, hard cider

polenta rosemary sourdough

  • wine braised short ribs
  • bordeaux blends, cabernet sauvignon
  • sautéed mushrooms
  • parmesan
  • balsamic vinegar
  • pale ales, american lagers, hefeweizen

seeded wheat

  • arugula
  • grilled chicken
  • cheeses: swiss, gruyere, sharp cheddar, chive cream cheese
  • butter
  • amber ale, hard cider
  • citrus or berry based jams

quinoa turmeric

  • hummus
  • labneh
  • cheeses: cream cheese, cottage cheese, mild Brie
  • merlot or chardonnay
  • grilled chicken
  • peanut butter, cilantro, & hot sauce
  • balsamic vinegar
  • lentils
  • IPAs, pilsners, sours

sesame semolina 

  • tomatoes
  • garlic
  • roasted red peppers
  • cream cheese and honey
  • teriyaki chicken
  • grilled leeks
  • sake, riesling, syrah
  • tahini, thai basil, and sriracha

raisin walnut 

  • cheeses: sharp cheddar, brie, gruyere, cream cheese
  • riesling, ruby port
  • hard cider, brown ales, porters, wheat beers
  • nutella
  • cinnamon

chocolate cherry 

  • nutella
  • tawny port, riesling, viognier, madeira
  • porters and stouts
  • espresso
  • maple bacon

updated daily bread schedule: summer 2018

 

heads up: we updated our bread schedule! we shuffled around our daily rotation and a couple of your faves are now available everyday

grab a loaf for dinner (or just grab a baguette and eat it on the way home)

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BREAD

everyday: baguette, country sourdough, focaccia, rosemary polenta, seeded wheat, whole wheat sourdough, quinoa turmeric, multigrain, pain de mie

m: kalamata olive rosemary

tu: sesame semolina

w: chocolate cherry sourdough

th: golden raisin walnut

f: chocolate cherry sourdough, challah

sa: sesame semolina

su: golden raisin walnut

PASTRIES

everyday: butter croissant, chocolate croissant, scones, turnovers

m: ham & cheese croissant

tu: cinnamon buns, spinach & feta croissant

w: poppy seed croissant, kougin amman

th: ham & cheese croissant

f: spinach & feta croissant, kougin amman

sa: pain aux raisin, cinnamon buns

su: pain aux raisin, cinnamon buns, kougin amman

i love bread: quinoa turmeric edition

have you tried our quinoa turmeric sourdough yet? while it’s one of our newest breads, it’s already a crowd favorite. it gets its vibrant natural color from the turmeric, and its complex flavor from middle eastern spice blend za’atar. swing by and pick up a loaf: its so popular we made it available everyday!

ingredients: organic roller milled wheat flour, organic high extraction flour, toasted quinoa, turmeric, black pepper, za’atar, sea salt, honey, wild yeast culture


pairs well with:

  • hummus
  • labneh
  • cheeses: cream cheese, cottage cheese, mild brie
  • merlot or chardonnay
  • grilled chicken
  • peanut butter, cilantro, & hot sauce
  • balsamic vinegar
  • lentils
  • IPAs, pilsners, sours

the science & culture of bread w/ smithsonian associates

we had a wonderful time hosting a “Science & Culture of Bread” class last week in partnership with Smithsonian Associates! Our bakers Omar Qazi and Nora Velazco shared their passion for the processes behind the combinations of grain, water, and yeast that produce the delicious diversity of doughs, loaves, and buns that we offer daily.

We kicked things off with a brief introductory lecture, then guided participants through stations where they got up close and personal with our process! They toured our bread kitchen, learned about dough fermentation with the help of time lapse videos, mixed their own dough by hand, and finished with a curated tasting of our breads and charcuterie pairings. we were proud to offer pairings of some of our retail partner products: Brin’s Jam, Z&Z Za’atar, and Dimitri Olive Oil.

interested in taking a class yourself? sign up for our newsletter (there’s a sign up form on our home page) – we’ll keep you posted about the next opportunity!

make your own sourdough

have a starter and 18 hours? you can make this country sourdough at home! you’ll still need to come visit us for all the other loaves, though 😉
Country Sourdough Recipe (Makes 2 1000g loafs) using the Tartine Method
850g Bread Flour
100g Whole Wheat Flour
50g Rye Flour
750g Water (80 degrees)
200g Leaven
20g Salt
Make the leaven: The night before you plan to make the dough, feed your culture sample with 100g bread flour, 100g whole wheat flour, and 200g warm (78 degrees) water. Cover with a kitchen towel. Let rest in a cool, dark place for 10-16 hours. To test leaven’s readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented; when it reaches this stage, it’s ready to use.
Make the dough: Pour 700g warm water into a large mixing bowl. Add 200g leaven. Stir to disperse. (If you wish, save your leftover leaven; it is now the beginning of a new starter.) Add flours, and mix dough with your hands until no bits of dry flour remain. Let rest in a cool, dark place for 35 minutes. Add salt and remaining 50g warm water. Fold dough on top of itself to incorporate. Transfer to a medium plastic container or a glass bowl. Cover with kitchen towel. Let rest for 30 minutes.
Develop the dough: Fold dough, repeating every 30 minutes for 2 1/2 hours. To do a fold, dip 1 hand in water to prevent sticking. Grab the underside of the dough, stretch it out, and fold it back over itself. Rotate container one-quarter turn, and repeat. Do this 3 or 4 times for each fold. After the 3 hours, the dough should feel aerated and softer, and you will see a 20%-30% increase in volume.
Divide the dough: Pull dough out of container using a dough spatula. Transfer to a floured surface. Lightly dust dough with flour, and cut into two pieces using dough scraper. Work each piece into a round. Tension will build as the dough slightly anchors to the surface as you rotate it. By the end, the dough should have a taut, smooth surface. Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20-30 minutes. Slip the dough scraper under each to lift it, being careful to maintain the round shape. Flip rounds flour side down. Line 2 medium baskets or bowls with clean kitchen towels; generously dust with flour. Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up. Let rest at room temperature (75 degrees to 80 degrees), covered with towels for 3 to 4 hours before baking.
Bake the bread: 20 minutes before you are ready to bake the bread, preheat oven to 500 degrees, with rack in lowest position, and warm a 9 1/2-inch round or an 11-inch oval Dutch oven (or a heavy oven-proof pot with a tight-fitting lid). Turn out 1 round into heated Dutch oven (it may stick to towel slightly). Score top once or twice using a razor blade or a sharp knife. Cover with lid. Return to oven, and reduce oven temperature to 450 degrees. Bake for 20 minutes. Carefully remove lid (a cloud of steam will be released). Bake until crust is deep golden brown, 20-25 minutes more. Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool. To bake the second loaf, raise oven temperature to 500 degrees, wipe out Dutch oven with a dry kitchen towel, and reheat with lid for 10 minutes. Repeat baking process.