THE BREAD MAKING PROCESS
Wave Hill Breads started delivering bread to farmers markets in 2005, and we made only one recipe, a three-grain poolish-based dough until spring 2011. 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.
OUR PRODUCTS
BREADS
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: demi (half-size) baguettes, round boules, small and large epis (which look like a sheaf of wheat or a collection of pointed rolls on a stalk). In the spring of 2011, we
introduced two new breads: Three-Grain Olive & Roasted
Red Pepper Ciabatta and the American Whole Grain
Multi-Grain. Ingredients and nutritional analysis are
on each bag.
BREAD CARE:
TO FREEZE: Wrap your bread in aluminum foil and put in a plastic bag. Place in the freezer until needed.
TO THAW: Remove bread from freezer and leave on counter, it usually takes about an hour to thaw. Then preheat your oven to 450° F. Bake for 7 minutes and enjoy the warm crunchy crust, like the day you bought it.
CROUTONS
Introduced in May, 2008, WAVE HILL BREADS’ Croutons 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. Croutons flavors include Rustic, With a Kick (flavored with hot pepper infused oil), Garlic Festival and Lemony Thyme (flavored with sumac).
Introduced in May, 2008, WAVE HILL BREADS’ Croutons 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. Croutons flavors include Rustic, With a Kick (flavored with hot pepper infused oil), Garlic Festival and Lemony Thyme (flavored with sumac).
JUST CRUST "The Antioxidant Chip" are available in NAKED, With A Kick, and Garlic Festival.
FALL AND WINTER SEASONAL JUST CUBES for pudding and stuffing .
Check out our recipes page to find interesting ideas to use your bread and other products!
BREAD
PRODUCTS AND PROCESSES
