For the serious bread enthusiast to the peanut butter and jelly bread gobblers: Wave Hill 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 six 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 on oak racks. The entire process lasts around 12 hours.
Wave Hill is offering a loaf of their artisinal bread each week for the duration of the add-on share (14 weeks) - varieties that you can not find in stores - just for us. One of the great things about their bread is that it comes with freezing instructions (which works!) and so you can always put one away for a warm toasty off-season reminder of your summer CSA share!