PRODUCTS and PROCESSES
Since Autumn, 2005 when Wave Hill Breads started delivering bread to farmers markets, we have made only one recipe, a three-grain poolish-based dough. Our breads are crafted by hand using age-old French methods. They are made from unbleached wheat flour, organic spelt and organic rye berries that we mill for each batch, sea salt, water, and a pinch of yeast. The "pre-fermentation" is mixed and left to develop for six hours before it is incorporated into the dough. The dough is put in specially-made maple and oak troughs (resting on hydraulic lifts, helpful for the over-fifty baker) to ferment once before it is rounded and shaped. It then proofs again before baking. The steaming jets in the oven help form the crispy golden brown crusts and significant "grignes", the ridges that are started by slashes with a lame on the tops of the loaves before they bake. Once removed from the oven, the loaves are left to cool on oak racks. The entire process lasts around 12 hours.
SHAPES OF BREAD
Pain de Campagne (Country Bread) is the original WAVE HILL BREAD shape. For farmers’ markets, the bakery, and, occasionally, for stores, there are other shapes made out of the same dough: half-size baguettes, epis (which look like a sheaf of wheat or a collection of pointed rolls on a stalk), ficelles, and, occasionally, “pregels”, large donut-shaped breads developed by a student baker in the summer of 2007 and grenouilles (frogs ) and lobsters invented by artist bakers over the last two years.
Customers, individuals, stores, and restaurants, my order other shapes such as wreaths or couronnes. Since we make only one type of dough, we are flexible about making shapes to order.
CROUTONS
Introduced in May, 2008, WAVE HILL BREADS’ Lemony-Thyme Croutons de Campagne have been very well received. They are available at farmers’ markets and a few local stores. They are wonderful on salads, in soups, and as snacks. The lemon flavor comes from sumac, a spice often used in the Middle East. Other croutons flavors include Cumin with a Kick, and Garlic Festival.
Introduced in May, 2008, WAVE HILL BREADS’ Lemony-Thyme Croutons de Campagne have been very well received. They are available at farmers’ markets and a few local stores. They are wonderful on salads, in soups, and as snacks. The lemon flavor comes from sumac, a spice often used in the Middle East. Other croutons flavors include Cumin with a Kick, and Garlic Festival.
MIETTES
Miettes de Campagne can be used as breading and topping. Excellent on vegetables, they have the same flavoring as the Croutons de Campagne.
JUST CRUST The Antioxidant Chip in NAKED and With A Kick
BREAD CUBES for PUDDING and STUFFING (also seasoned)
There are no nuts,
eggs, dairy, or soy in the production areas of the bakery.
196 Danbury Road, Wilton, Connecticut 06897 203.762.9595 info@wavehillbreads.com
Close-up of the grigne
Organic Spelt Berries
