All About the Bread

All About the Bread
Flour, water, salt, time. The basic ingredients are quite simple, but when given time and fermentation they’re transformed. It truly is quite ethereal.

Transparency is one of our values here at Voyageurs Sourdough, so today we wanted to share a deeper look at the ingredients in each of our loaves, any modifications we've made along the way, and why we chose the breads on our menu.

1) The Signature Country Loaf

This loaf was the first-ever loaf we made here at Voyageurs, and within a month of being in business, the signature V was scored on top of the loaf.

The Country loaf is a classic French-style pain de campagne (bread of the countryside). Traditionally this loaf was made with a variety of grains grown in the countryside.

We wanted to include this loaf on the menu because it is a classic staple and very flexible. Eat it sweet, eat it savory, eat it topped with things, eat it plain. It suits most pallets and is a well-rounded loaf.

Ingredients: Wheat flour, whole wheat flour, rye flour, whole spelt flour, water, sea salt.

2) Cinnamon Raisin Maple

If you like cinnamon, and you like raisins, this bread is likely going to be a favorite. Honestly, when there’s a loaf in our home, it disappears in 2 days. We must have a very large mouse in the house.

This loaf uses local Brown County maple syrup, and is perfect for all times of day if you ask my wife, Celeste! Her favorite way to enjoy a slice is lightly toasted with salted butter. Or if it's a weekend, then bring on the french toast!

The CRM (what we call it around the Bakehouse) was actually made for Celeste before Voyageurs Sourdough even existed. She loves all things with cinnamon, and it was a fun surprise for her one weekend I was making bread. It was love at first bite.

Ingredients: Artisan bread flour, whole wheat flour, rye flour, whole spelt flour, cinnamon, maple syrup, raisins, sea salt.

3) Seeded Country

This loaf seems to be a favorite among certain customers. It features toasted sunflower and sesame seeds, and soaked flax seeds. The seeds add a moist, supple quality to the crumb, a wonderful aroma and taste, and pack in the nutrition.

I created this loaf because I felt all credible bakeries need to have a really good seeded loaf. It's not for everyone, but those that like seeds tend to really love this loaf.

Surprisingly this loaf is very flexible as well. Top it with jam, or lather it with peanut or nut butter - whatever suits you best!

Ingredients: Wheat flour, whole wheat flour, rye flour, whole spelt flour, water, sunflower seeds, flax seeds, sesame seeds, sea salt.

4) Multigrain Spelt

Again, every solid bakery has a multigrain loaf on its menu. And now we do too. We've made a classic sourdough with spelt flour, then added a 7-grain cracked wheat soaker to the bread. These grains include rye, spelt, oats, emmer, durum, and spring & winter wheats all grown by Meuer Farms.

Last week we launched this loaf and had mixed reviews. It originally had a house-made oat mylk used in place of water for the hydration. Though some loaves were perfect, others were dry. We adjusted the recipe to maintain the heartiness of the grains, but to ensure the soft, supple crumb with the use of water.

In the energy of true transparency, we are always evolving through trial and error. Sometimes a recipe doesn't work the way we think it will, but that is the continuous adventure and exploration of sourdough.

Ingredients: Artisan bread flour, spelt flour, rye flour, oats, emmer, durum, spring & winter wheat, water, sea salt.

5) Einkorn Miche

I've been experimenting with this loaf for weeks now, and it has been something I really wanted to launch once properly developed. I feel it's reached that point.

The meaning of the French word miche is still somewhat unclear and has changed over time. Though several things are for certain: the bread must be naturally leavened, large & round, and predominantly made of wholewheat.

The hefty miche epitomizes community. It’s substantial and baked with the intention to share, to break with others, to enjoy its hearty flavor and nourishing qualities when gathered at the dinner table.

We wanted to pay homage to this bread's tradition and use whole einkorn wheat. This is an ancient grain and the main wheat in our miche. Mixed with a little rye and some bread flour, this is truly a tasty baker's loaf.

Ingredients: Einkorn whole wheat flour, artisan bread flour, rye flour, water, sea salt.

                                                                                    • • •

In addition to transparency, there are 10 additional values Voyageurs stands by, which we refer to as our Guiding Light. One of these additional values is: "I explore the world through curiosity."

When creating a loaf of bread - including each of the five loaves highlighted today - we embody this value. We're curious to learn about ingredients, methods, presentation, origin & heritage as they relate to bread, and build ideas and recipes from what we learn. As Voyageurs, we're always exploring and always innovating. 

We're also always curious to hear your ideas. If you have a suggestion for a loaf you’d like to see on our menu, comment below or email us. We’d love to hear from you!

Leave a comment

Please note, comments must be approved before they are published