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 18-20 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 and package.
If you are interested in learning more about the bread making process, please click the link below to visit a blog that gives an extremely well-documented description of how Gerard Rubaud, the french baker who taught Mitch and Margaret how to bake,.