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 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 "scores", 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.

Our Wild Yeast Sourdough is made from King Arthur Artisan Flour, Freshly Milled Organic Spelt, Water & Salt. Everyday we feed our sourdough starter that is used for the next days batch. Our starter is made of flour, spelt, rye, water, a pinch of salt and old starter. Using the old starter help create the "sour" taste. After the dough reaches a certain temperature, it is taken out of the mixer and ready for its bulk ferment. After a few hours the dough is carefully divided and  rounded, then a little while later, shaped. After the final shape the dough rests until it is ready to be scored and placed in the oven. This long process helps with digestion and its amazing flavor. 

 

Have you tried our 14-grain Multi Grain Bread? The carefully hand mixed soaker includes all grains- some cooked & some milled- "soak" together for about 7hrs for maximum flavor. These grains are then mixed with the rest of the ingredients. After being divided and shaped- the dough gets rolled into a mixture of flax seeds, rolled oats, sunflower seeds, and sesame seeds. Then the bread is carefully placed on the boards or in a loaf pan. The dough rises for about an hour before being placed into the oven for its final step. The small amount of honey & sunflower oil in the bread, in addition to the awesome organic grains we use in this bread, give our 14-grain bread an incredible crunchy crust - full of flavor.

Our Owner, Tim, has kept his Roman Focaccia recipe a secret for years. Thats because our Focaccia is unlike any other you will find in a bakery in America. Most people don’t know how to work with this type of dough. It takes a lot of attention, skill, and patients to perfect mixing this bread. We cannot spill too much- but because of the Flour to Water ratio being 1:1, this bread is almost impossible to make at home. Right before the focaccia is ready to go into the oven, we toss olive oil, sea salt, and rosemary on top for a little extra flavor. We use the best olive oil we can find (at a local Greek shop of course). Grab this loaf at a farmers market or at the bakery and we promise you will not be disappointed!