Sandwich Loaf

Recipe testing is a curious ordeal. You never quite know how it's going to go.

Sometimes a new grain or novel technique guides the baker, and in turn, the baker's duty is to allow the best characteristics of the grain to shine through.

But when it came to developing a sandwich bread, we ended up reverse engineering the final qualities that we knew we wanted to showcase in a loaf pan. A familiar lightness in the hand. Beautiful aromatics when toasted. Light and balanced acidity. Staying power to ensure the loaf could get any family through the week.

And after dozens of rounds of testing, that's just what we arrived at.

We start with a blend of organic, high-extraction flours, namely Expresso Red Wheat and Edison White Wheat as well as scalded, whole grain flours that are milled in-house. From there, a touch of local honey and a long, slow natural fermentation of almost two days ensures the final result is a sandwich loaf that feels familiar, yet quite different. A world apart from any supermarket loaf.