Opening Fall
Market News
!No market October 2d!
We have new markets lined up, adding Wednesdays in Dripping Springs and Sundays with Barton Creek FM and the Lonestar Farmers Market in the Galleria (Beecave). This all starts on Saturday the 9th and you should see additional locations for pickup if you’re outside the delivery area.
Saturdays
BCFM at Barton Creek Square Mall: 9-1
Sundays
Kohl’s / Petsmart with Barton Creek Farmers Market: 10-2
The Hill Country Galleria Central Plaza (Beecave) Lone Star Farmers Market : 10-2
Wednesdays
Opening Up
This may be a little controversial but remember (I say to myself), “it’s just bread”. But early on in my training my Rustics had a very “open” crumb. This means it’s more holey and lacey than tight or close, as a sandwich bread should be. Now once I started making more bread, more people wanted the crumb closer on the Rustic for sandwiches—so that spreads wouldn’t leak through—so I kept tightening the crumb.
But then a close friend who’s had probably more of Jinx bread than anyone except my family, asked for a more open crumb. It actually took some doing! But I love the results, which closely mirror those of the famous Tartine Bakery in San Francisco. The holes are open and irregular.
Trying to be objective on the topic is, of course, impossible. After all, everything we have, are, and will, experience is something someone made up —an intersubjective—aside from the laws of physics.
So let me know what you think! One thing is for sure - every bread will be unique. You’ll also notice that it’s slightly softer and with a more subtle flavor.
Here’s a quick post on how I opened it up for those interested.
An open, irregular, cavernous crumb
Ovens
This should not surprise any of you who know me well, or from a past professional life, but I’m taking pretty detailed notes. Two ovens, three shelves each, and all bake differently! But it is making extraordinary bread - crusts are thinner and more crispy, rustics are a bit higher due to the direct ventilation of the ovens. This means the oven will trap in steam, which is important to keep the crust soft during the first part of the bake so that the bread can rise higher.
I’m always happy to share files with fellow bakers! Just let me know
Weekly Rotation Subscription
A few subscription customers ask for a different bread each time; so let’s formalize this! I think the prices end up around the same. I’ll reach out to you before the week starts to ask what you’d like (unless it’s baker’s choice).
If you’d like to change your current subscription, just cancel your current one and re-subscribe here.
Ridiculous chocolate cookies made a cameo appearance at the market last week and sold out quickly. So these will be added back to the lineup for market pick up.
Product Ideas?
As we head into fall, I’m thinking sourdough rolls. Also considering Banh Mi rolls - both would be similar to the Weekday White, but I can make them a bit softer inside. As always, only three ingredients allowed in our company charter (!). But let me know if you have any ideas.