Each loaf of bread begins it’s life inside a 12 oz container
of Sourdough culture which is fed twice a day.
From there the culture is built up several times, allowed
to develop overnight and then mixed in with water and flour
the following morning to form a dough.
The dough is then fermented for 3 to 4 hours, being
stretched twice by hand before it is scaled to weight and
then shaped into loaves and put in baskets or couches.
The unbaked loaves then go into a proofing room, where
they will continue a slow ferment for approximately 12 hours
at a temperature between 48° and 50°.
The bread is baked the following morning just for you!
The BakeHouse Oven
Kath’s husband, Tom, a cabinet
maker
by trade, built her
Alan Scott oven. A
tremendous gift of love.
The BakeHouse’s
signature bread BakeHouse Sourdough
Creating bread reminiscent of the
old world Village Baker is my joy
and passion.
Enjoy in Good Health
Kath :)
Kath’s mom, Jolan, bags all bread orders, is in
charge of all Farm Markets and bookkeeping for the
BakeHouse and assists Kath wherever needed.
