Grainy

First off I want to hock my wares.  Wait, that sounds bad.  I would like to put my artisan bread officially up for sale.  As of tomorrow morning (Saturday May 2nd)  I will have 2 sandwich loaves of a wonderful multigrain bread and 2 or 3 boulés (pronounced bools (rhymes with fools)) to sell.  Fresh as can be.  I’ll be extracting them from a very hot oven beginning at 9:30 a.m.  If you would like to share in the reverie of fresh baked bread just e-mail me at chef.j.allen@gmail.com.

The Sourdough is the beautiful Arizona Rustic style that I bragged about here.  The wild yeast culture was started on April 11th so it still hasn’t hit the apex of its sourness.  Don’t let that dissuade you though, its fantastically complex and if you get it within2 hours of baking the crust is delightfully crunchy which is worth the price alone.  Oh yeah, the price.  Its $4 for a generous boulé.

The multigrain(pictured at the top of the page)(I need a catchy name for it) has quickly become one of my favorites.  I make mine a multi multigrain by including red quinoa (its a superfood), millet (not quite super, but close), polenta, oats and of course wheat.  The slight crunch of the quinoa and millet perfectly compliments the pillowy soft texture of the bread.  I add honey to give this bread a mildly sweet flavor.  Its perfect served warm with a slathering of butter or toasted with your favorite jam.  Oh year, I almost forgot.   This bread is technically a sourdough also, I used the same starter mentioned above, all wild Arizona yeast.  It gives this bread the perfect kick.  I’d marry this bread if the Arizona Constitution didn’t strictly forbid it.  $5 for a sandwich loaf, half price if you come up with a name for it that sticks.

Again, just email me at chef.j.allen@gmail.com if you’re interested.    Oh, you have to come pick it up, so if you live outside of Maricopa County, it probably not a good idea.

The Staff of Life