La carte
Three doughs on a four-week rotation.
The miche every week. Focaccia and the milk loaf on alternating weeks. A fourth slot that changes with the levain and the season.
Every week
La miche
Flour, water, salt, levain. Fermented slowly, shaped into a large round, proofed in a banneton and baked until the ears are nearly black. Open, faintly sour crumb.
Cut it the day it lands. Still good on day three, and better toasted after that.
Two weeks in four
La focaccia
A slack, oily dough pressed into a tray, dimpled with the fingertips, finished with olive oil and coarse salt. Crisp on top, tender underneath.
Torn, not sliced, and eaten the day it lands.
Two weeks in four
Le pain de mie
Milk, butter and a little sugar in an enriched dough, baked pale in a tin. Tight, pillowy crumb that slices cleanly and toasts all week.
For school mornings, and for anyone in the house who finds sourdough too sharp.
The rotation
Four weeks, then it repeats. The fourth slot is the baker's choice that week.
Week one
Miche, focaccia, and the fourth
[ confirm — TK ]
Week two
Miche, pain de mie, and the fourth
[ confirm — TK ]
Week three
Miche, focaccia, and the fourth
[ confirm — TK ]
Week four
Miche, pain de mie, and the fourth
[ confirm — TK ]
400°F.
Four minutes.
Printed on the card in every bag.
Straight on the rack, no foil, no water. Four minutes drives the moisture back out of the crust and sets it crackling as it cools on the board.
The bread is sent to you unfinished in this one respect, deliberately. It is the difference between good bread and bread out of a bakery oven.