Broadtrip
Broadtrip:
So it started with Miller's Bakehouse, Chico Farmers's market found us another bakery, Bouchon Bakery is always worth a visit. Then we swung over to Wild Flour bread for more loaves.
So the two rows on the left are all Wild Flour Bread
top left (2 loaves) Dragon: jalapeno, garlic, and cornmeal
down one: Olive: kalamata olives, zaatar, nigella seed
front: 100 % Rye: caraway, sunflower seed
Second Row from left:
top: "Wildflour" Signature wheat loaf (baker's suggestion and mentioned Spelt)
down 1: Super Seed (multi grain with seeds)
down 1 Wonder - all white sourdough
front: Occidental - nuts, raisins, cardamom seed
Four loaves top right all from Miller Bake House:
top left - Sesame Loaf - 50% wheat (i think) sesame seeds
bottom left : chico nut bread (100% wheat, walnuts, almonds)
top right: Mission Loaf (fig and fennel)
bottom right : Spelt (100 % spelt loaf)
The front right two loaves:
Large is from Bouchon and I forget the name but he seemed usnure if it was a sourdough. Multigrain none the less. Also had a sweet baguette which was good but nothing to right home about. On the hand some of the pastries were amazing. The gourmet HoHo, the bouchon brownie, salted carmel macaroon, and the two sandwiches just great. They make a brioche that they finish like a pretzel which looks awesome but has no shelf life and was very dry, pain au rasin was better last time. The lines were crazy and we had to do it twice. Great service. Expensive as I was already aware. Not to knock this bakery as it is worth a visit and has some great stuff. It is proof that too large of production diminishes quality.
And finally front right. Hearth and Stone from Cohasset, Ca (found em at the Chico farmers market)
Russian Black : Pretty standard ingredient list like a Russian Rye but done with natural levain.
I'm gonna do some slicing, take some photos of each, and then taste and I'll show em all individually.
Happy Baking/Eating
Josh
Comments
of baking for us and from this distance they all look very nice. Can't wait to see them up close..
The only loaf we cracked into fresh. As good and maybe even better 48 hours later. This is a great everyday bread. The boldly baked crust with sesame is just fantastic. The crust is moist with a nice sour. Fantastic
Super soft after 48 hours of waiting. The combo of nuts is perfect. The best part is the smart sizing of this 100% wheat. The smaller loaf lends to this style of bread and its just begging for some butter or jam. Once again Fantastic
Fig Fennel Seed and Walnuts. Moist, intense, and friggin, delish. This is food that will make non fennel lovers enjoy fennel. And the burst of flavor from the figs is great. The black crust is just fantastic. A favorite of the tasters.
100% spelt. Wonderfully sour and would make an excellent sandwich. All I'd want is a slightly larger loaf.
I'll post the rest tonight after work.
Hey Josh. Thanks for posting this fun adventure. I would love to do such a tour. You also seemed to have hit most of my favourite types of breads in your travels. Man oh man...
Excited to see more...
John
So that's all the bread folks. I didn't bother posting the Bouchon loaf as it was pathetic with streaks flour throughout the crumb.
Dave Miller's Breads were all just top notch and if your in the Chico, CA get to the Farmer's Market for some loaves. All grain was ground fresh and all of his loaves were around 100% hydration. They also all had the best shelf life. We didn't taste his breads for 60 hours and they were still amazing. Thanks to Dave for showing us your bakery and for the great loaves.
Wild Flour Bread was an awesome bakery. I think had we gone later in the day the oven would have been a touch cooler, the loaves would have been proofed better and all would have been even nicer. Lots of fun and totally worth the trip
Josh