Boulangerie Owl's Bread
Breads
Breads are made and baked fresh on a daily basis, without added fats or sugars with the exception of the olive breads, which contain cold pressed olive oil or fresh butter in the soft loaf bread or ‘brioche’ bread. All breads are made with local organic flours issued from sustainable agriculture methods. All are baked within the French tradition, directly on a stone hearth with the exception of those very popular breads, white or country, cooked in rectangular moulds. We use different leavening methods such as sourdough, fresh yeast method, as well as the mixed method. An interesting note: did you know that sourdoughs and fresh baker’s yeasts are one and the same micro-organism (saccharomyces cervesae)? Indeed, the yeasts, naturally present in high quality, unbleached flours, are in much lower concentrations than those found in fresh yeasts. The slow fermentation sourdoughs give these breads taste and texture so appreciated by aficionados.
white unbleached flourfrommsustainable agriculture , water, salt, fresh yeast, malted barley syrup
white unbleached flourfrommsustainable agriculture , water, salt, fresh yeast, malted barley syrup
Sourdough (leven) to which we add a bit of fresh natural yeast, a tiny bit in summer, a bit more in winter. Includes also 5% of rye flour to activate fermentation
Same dough than sourdough baguette. 650 gr bread
Big baguette (equal to two traditional baguettes). Made of 70% unbleached flour, 25% whole weat and 5% rye.
The same 700 gr
The same 700 gr
Made of 70% unbleached flour, 25% whole weat and 5% rye.
Double sourdough made of 90% unbleached flour, 5% rye and 5% buckwheat.
Same dough than baguette
Large 1kg bread cooked in a square mould; same dough than baguette
