I'd much rather read than write so it's not much of a blog...

Saturday, May 1, 2010

Back in Business

My first effort on the new stone was a loaf from a batch of no-knead dough made with half King Arthur organic bread flour and half Red Fife from Anson Mills. It could have baked another five minutes but it was still a treat.


Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It disappeared from production with the Great Depression and was re-introduced into Canada a little over decade ago, where it has slowly and steadily drawn an ardent cadre of artisan bakers in both countries. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. As a whole grain bread flour, Red Fife is unparalleled.