Am trying to put together a series of information sheets which for some reason have found hard to do. I know from experience that if something isn’t coming together, rather than force the issue, best to wait. So these are early attempts to get the ball rolling, or since I’m here in maritime realm, to ‘jig the cod’ of ideas. Moreover, it has come to my attention that some of my customers here do occasionally visit the blog in the hopes of finding information about the bread and that I need to do a better job presenting the types.
Perhaps I will turn this into a proper website that is more focused on the immediate, local operation. Or perhaps will start another website soon which simply links to this blog. In any case, here follow a few of the current pages, which will no doubt be updated at some point and/or deleted as better ways of doing all this present themselves…..
This page has been linked on the RECIPES & PHOTOS page in the menu panel at top.
French Road Bakery
1 888 238 5491
Organically Fermented Brick Oven Breads
Grains: All grains are from Maritime or Quebec certified organic farms. Dark flours are fresh-ground in the bakery to preserve vitamins and other nutrients with otherwise deplete within four days of grinding. The white flour is from Meunerie Milanaise in Quebec, one of the finest millers in North America, and made from heritage Red Fife which they grow themselves (after I asked them!).
Heritage Grains: modern wheat has been over-hybridized to emphasise a number of desired characteristics:
a) softer husks to facilitate machine harvesting and threshing;
b) ability to grow well in depleted soils using chemical fertilizers
c) dwarf variety to maintain stalk strength since otherwise the nitrogen inputs foster high stalks that droop – bad for machine harvesting
d) high gluten to create strong sponge with minimal flour inputs for commercial high volume production
e) most commercial flours have undisclosed additives (such as human hair to facilitate mixing and stretching), chalk, synthetic vitamins, ammonium).
Grains used: Rye, Spelt, Red Fife wheat, Acadia wheat. Purchased as kernels then fresh-ground in bakery. Also use stone-ground Khorasan (kamut without patent fees) from Milanaise. White flour is steel-rolled Red Fife.
Other ingredients: most other ingredients come from regional, certified organic producers, and where possible, Cape Breton. Basically, nearly all dried goods (seeds, spices, grains, raising, beans etc.) are certified organic; fresh ingredients (such as onions, garlic, fennel, eggs, cream, butter) are organic when possible and affordable, otherwise not. And when not, this is clearly marked on the sign at the booth each Market Day.
Water: from local dug well, then flows through ‘double-vortex’ copper pipe structuring molecules and reducing bacteria. This is truly superior water.
Salt: organic sea salt from Portugal. Sometimes true ‘Celtic’ sea salt which is raked and sun-dried, sometimes lesser quality factory-dried but still unrefined.
Fresh-Ground Rye or Spelt: Rye Loaf is 100% Rye, Spelt Loaf is / 90% Spelt / 10% Rye (it keeps better and has richer flavour this way). Spices: fennel seed, anise, caraway, coriander; Seeds: sunflower, fresh-ground flax. Portuguese sea salt. Baked at (relatively) low heat – 200-250C.
Sprouted Multigrain: Grains are soaked for 5 days to initiate sprouting process which transforms a chemically bound dormant seed filled with ‘anti-nutrients’ (which resist premature decay or bio-degradation and therefore also resist digestion unless properly pre-processed via slow fermentation) into a living, young plant putting for shoots. These sprouting grains are then mashed wet in food processor (no flour), then a little multigrain starter is added (see below) for a final finish. Grains: Rye, Spelt, Acadia or Red Fife Wheat, buckwheat, barley, oats, lentils. Seeds: sesame, sunflower and flax; Spices: fennel, anise, caraway, coriander. Sea Salt.
Dark Sandwich: 50% fresh-ground Dark, 50% white Red Fife. Dark: is 10% oatmeal, 25% Spelt, 25% Acadia or Red Fife. A little molassis (black-strap, usually not organic but sometimes), fresh-ground flax, sea salt.
Walnut: 50% fresh-ground Red Fife or Acadia, 50% white Red Fife. Walnuts. Sometimes local organic apples. Sea salt.
Big Spruce Barm Loaf: Big Spruce’s Jeremy White kindly supplies flat organic beer (best beer West of Killarney, Ireland!!) which substitutes all or part of water in the formula, usually about half; 50% fresh-ground Red Fife or Acadia wheat, 50% white Red Fife; sea salt.
Sesame Khorasan: 50% heritage grain Khorasan, 50% white Red Fife; sesame seeds, sometimes toasted sesame oil (usually not), sea salt.
Focaccia – Fresh-Ground spelt or Red Fife or Acadia 50%, 50% Red Fife white to which is added Cape Breton organic garlic, onions (usually from Hank’s Farm or Blue Heron Organic), rosemary and fennel seed, olive oil (usually but not always organic), sea salt.
White Sandwich: usually available only at Charrick Farms booth: 5% fresh-ground whole grain (rye, spelt, Acadia etc.), 95% white Red Fife, fresh-ground flax, sea salt.
Multigrain Starter: there will be another page about this but briefly: all organic fresh-ground starter culture comprising water, Rye (mainly), Red Fife or Acadia and Spelt. (No single-strain factory-farmed, sugar-fed yeast!)
(Blurb on bottom of Menu Sign at the Farmers’ Market in Sydney)
All ingredients Certified Organic unless marked: ‡
All loaves with 1.1% organic Portuguese sea salt
Double-vortex ‘structured’ well water
Organic Heritage grains grown in biotically alive vs. dead soils
Fresh-ground wholegrain starter cultures vs. single-strain sugar-fed yeast
Fresh-ground dark flours – retained vs. depleted vitamins
Overnight probiotic fermentation – more nourishing and digestible
Hand mixed and stretched – less oxidization, no mechanical shortcuts
Basically Good Breads
made the same as since well before 3000 BC