The Daily Bakehouse
He’s the bread whisperer, a mad scientist, the village baker. We asked the mastermind behind the amazing Super Grain Bread to reveal his alchemy: A 16-hour pre-ferment builds into a final dough, with the addition of honey, sea salt, yeast, a blend of flours, boiled bulgur wheat and a soaker comprised of millet, flax, oat groat and wheat berry. It’s hearth-baked in an imported Italian steam tube deck oven. And super grain bread is born.