tag:blogger.com,1999:blog-23536902539838712202024-03-13T20:03:49.133-07:00Companionship BreadsCompanionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2353690253983871220.post-59840732958360151082015-05-18T12:17:00.001-07:002015-05-18T12:17:51.051-07:00Temperature and Time: baking bread in a wood-fired ovenThere are many variables when it comes to producing good bread. Modern baking practices have reduced those variables considerably. Ovens with temperature dials and proofing boxes with controlled thermostats are among the most significant reducers of variables. Set temperatures for proofing, and especially for baking minimize differing results in the final loaves. <div>
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One of the joys of baking in a wood-fired oven is not having a dial to control the oven temperature. Once we remove the coals from the oven we are working with a "falling oven": the temperature is steadily declining until it reaches ambient temperature. All of our batches are baked at different temperatures. The first batch of the day bakes at 525 degrees and the last batch bakes somewhere close to 425 degrees. The length of time each batch stays in the oven varies due to the temperature difference. We are not able to set the dial to 450 degrees, set the timer for 30 minutes and walk away. This is what makes baking bread in a wood-fired oven so enjoyable. Every batch is different and the only way to know that the bread is finished baking is by checking the loaves. </div>
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<a href="http://3.bp.blogspot.com/-jC1T1DdlISU/VVo6J8-4quI/AAAAAAAAAJs/TPxaidoN5LY/s1600/IMG_1058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jC1T1DdlISU/VVo6J8-4quI/AAAAAAAAAJs/TPxaidoN5LY/s320/IMG_1058.JPG" width="320" /></a></div>
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French Whole Wheat just loaded in the oven</div>
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Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0tag:blogger.com,1999:blog-2353690253983871220.post-83684546374912694142015-03-10T20:32:00.003-07:002015-03-10T20:33:14.843-07:00Our Brick Oven<!--[if gte mso 9]><xml>
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<a href="http://1.bp.blogspot.com/-JCRNj8RdEE4/VP-24SWuVrI/AAAAAAAAAIs/lqEs9fRdNAw/s1600/IMG_9987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JCRNj8RdEE4/VP-24SWuVrI/AAAAAAAAAIs/lqEs9fRdNAw/s1600/IMG_9987.JPG" height="320" width="213" /></a></div>
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The brick oven was one of the most rewarding projects I’ve
ever completed.<span style="mso-spacerun: yes;"> </span>Having never laid
a brick before in my life, I read up on basic masonry techniques.<span style="mso-spacerun: yes;"> </span>I also received info from others who
had previously built brick ovens.<span style="mso-spacerun: yes;">
</span>Our oven is a hybrid pizza/bread oven.<span style="mso-spacerun: yes;"> </span>Wood-fired pizza ovens tend to be round with less thermal
mass (thinner walls and floor).<span style="mso-spacerun: yes;">
</span>The main goal of a pizza oven is to heat up quickly and maintain 700 F
temps with a live fire while cooking.<span style="mso-spacerun: yes;">
</span>Wood-fired brick ovens intended for bread use were revived for bakery
used in North America due, in large part from what I understand, to the work of
Alan Scott and his bread oven design.<span style="mso-spacerun: yes;">
</span>His ovens were rectangular with a vaulted ceiling with a lot of thermal
mass (thick walls).<span style="mso-spacerun: yes;"> </span></div>
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We wanted an oven that would heat up quickly and be easy to
use for pizza parties, but we also wanted it to hold its heat for as long as
possible.<span style="mso-spacerun: yes;"> </span>Long heat retention
enables us to bake bread, and other dishes, once the fire from the pizza bake
is extinquished and the coals removed.<span style="mso-spacerun: yes;">
</span>I ended up building a rectangular oven with a vaulted celing that has
4.5” thick walls and 4” to 6” of insulation (think boiler insulation) all the
way around the cooking chamber.<span style="mso-spacerun: yes;">
</span>This allows the oven to reach 900 F in about two hours.<span style="mso-spacerun: yes;"> </span>If we keep a fire in the oven for four
hours the bricks saturate with heat and the oven retains its heat without a
fire for three to four days.<span style="mso-spacerun: yes;"> </span>On
average this heat-up process uses 14 to 17 pieces of dried split wood.</div>
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<a href="http://2.bp.blogspot.com/-Ru4S8HwtxMM/VP-28-jKNEI/AAAAAAAAAI0/_cqn42X47KQ/s1600/IMG_9989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ru4S8HwtxMM/VP-28-jKNEI/AAAAAAAAAI0/_cqn42X47KQ/s1600/IMG_9989.JPG" height="213" width="320" /></a></div>
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All the material for the oven, except for the concrete,
rebar, and some of the insulation, were reclaimed.<span style="mso-spacerun: yes;"> </span>Craigslist, <i>Habitat Restore, </i><span style="font-style: normal;">and friends with stuff lying around were the source of all the major
materials.<span style="mso-spacerun: yes;"> </span>It was exciting to
build a nice looking outdoor oven and workspace that kept materials out of the
landfill.<o:p></o:p></span></div>
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<!--EndFragment-->Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0tag:blogger.com,1999:blog-2353690253983871220.post-8301699570679148132015-02-22T15:02:00.000-08:002015-03-10T19:53:04.959-07:00How to become our companion...<!--[if gte mso 9]><xml>
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<b><i>Bread Share:</i></b></div>
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<o:p></o:p></div>
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We are offering a 24 week bread share that coincides with
the regular season of Fair Share Farm’s CSA http://www.fairsharefarm.com.<span style="mso-spacerun: yes;"> </span>Our farmers (and friends), Tom and
Rebecca, have been providing healthy, sustainable food for over a decade to
members of their CSA and at local Farmer’s Markets.<span style="mso-spacerun: yes;"> </span>They produce some of best fruits and vegetables we’ve ever
eaten.<span style="mso-spacerun: yes;"> </span>Rebecca and Tom have
offered to let us distribute our bread share with the weekly distributuion of
their farm shares.<span style="mso-spacerun: yes;"> </span>If you are already
a member of Fair Share Farm think about adding a bread share and picking up a
loaf or two of bread with your weekly farm share.<o:p></o:p></div>
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<b><i>How it works:</i></b><o:p></o:p></div>
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Sign up for a bread share.<span style="mso-spacerun: yes;"> </span>Pay for your share in no more than 4 installments by July 31, 2015.<span style="mso-spacerun: yes;"> </span>Each week on Wednesday or
Saturday at one of the Fair Share Farm pick-up locations there will be a tote
of packaged bread and one (or more) of the packages will have your name on
it.<span style="mso-spacerun: yes;"> </span>Take your bread along with
your veggies and enjoy.<o:p></o:p></div>
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<b>Options and pricing for the 2015 Bread Share:<o:p></o:p></b></div>
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<b><i>Pain Ordinaire* Share</i></b><span style="font-style: normal; font-weight: normal;"> </span></div>
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<span style="font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">(*French for “ordinary bread” which is anything but
ordinary)</span><o:p></o:p></span></div>
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1 loaf of bread per week for 24 weeks: $100<o:p></o:p></div>
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There will be a rotation of six different breads throughout
the season.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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The breads in this share: <o:p></o:p></div>
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<i>Pain au Levain</i> (Bread leavened with wild yeast is an example
of a simple bread that tastes great because of the way it is handled and baked)<o:p></o:p></div>
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<i>Pain de Campagne</i> (French Country bread is leavened with wild
yeast and incorporates whole wheat flour and rye flour into the final dough)<o:p></o:p></div>
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<i>French</i> (a long pre-ferment adds to the complexities of
flavor in this simple loaf of bread leavened with commercial yeast)<o:p></o:p></div>
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<i>French Whole Wheat</i> (same as the French but the majority of
the flour is whole wheat which adds a nutty-earthy flavor as well as some
health benefits)<o:p></o:p></div>
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<i>Golden Semolina</i> (a golden-yellow bread great for breakfast
made with semolina and bread flour and leavened with commercial yeast)<o:p></o:p></div>
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<i>7-Grain Bread </i>(a healthy combination of 7 whole grains,
whole wheat flour, and bread flour leavened with both wild and commercial
yeast)<o:p></o:p></div>
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<b><i>Pain Extraordinaire* Share </i></b></div>
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<span style="font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">(*French for “extraordinary
bread”: great bread with seeds, nuts, vegetables, and fruit to make it even
better)</span><o:p></o:p></span></div>
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1 loaf of bread per week for 24 weeks: $125<o:p></o:p></div>
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There will be a rotation of six different breads throughout
the season.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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The breads in this share: <o:p></o:p></div>
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<i>Rosemary </i>(an aromatic wonderfully tasting loaf of bread
leavened with wild yeast)<o:p></o:p></div>
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<i>Kalamata Olive</i> (leavened with wild yeast the strong flavor
of olives and sourdough combine to make a great tasting bread)<o:p></o:p></div>
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<i>Carmelized Onion and Poppy Seed</i> (locally grown onions slowly
carmelized are incorporated into the dough which is topped with poppy seeds to
create a great flavored sourdough bread)<o:p></o:p></div>
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<i>3 Seeds:1 Bread</i> (flax, charnushka, and sesame seeds mixed
into the dough and embedded in the crust to create a nice looking loaf with
great flavor: leavened with both wild and commercial yeast)<o:p></o:p></div>
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<i>Fennel and Golden Raisin </i>(fennel seed and golden raisins are
added to the Golden Sesame recipe to create a great loaf of bread with a very
distinctive flavor: leavened with commercial yeast)<o:p></o:p></div>
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<i>Jalapeno Garlic</i> (bread with a kick leavened with wild yeast
and infused with locally grown peppers and garlic)<o:p></o:p></div>
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</div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Why paper bags?<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Hearth breads are intended to have crusty crusts. It adds to the preservation and taste of the bread. Paper bags do not trap moisture and allow the crust to maintain its texture. Our breads are best eaten within the week. If you are going to keep the bread to eat later we suggest freezing your loaf in plastic and defrosting it on the counter when you are ready to eat.<o:p></o:p></div>
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<b>Our commitment to you:<o:p></o:p></b></div>
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We commit to use only organic flour that has been milled sustainably in all our breads. For those who become members of the bread share we commit to delivering bread into your hands within 24 hours of coming out of the oven. We commit to working hard to provide you with bread that tastes good, looks good, and is good for you.</div>
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<!--EndFragment-->Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0tag:blogger.com,1999:blog-2353690253983871220.post-69946693942374277792015-02-22T14:51:00.002-08:002015-02-26T07:47:57.950-08:00About our bread...<!--[if gte mso 9]><xml>
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Our bread is simple–the way bread is supposed to be.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<b><i>Our bread is made from organic, sustainably produced
wheat.</i></b><span style="mso-spacerun: yes;"><b><i> </i></b> </span>Wheat is the main
ingredient in bread and it is important for us to use organic sustainably
produced flour in our attempt to provide the best possible loaf of bread.<span style="mso-spacerun: yes;"> </span><i>Heartland Mills</i><span style="font-style: normal;"> in western Kansas is the source of our flour.<span style="mso-spacerun: yes;"> </span>Their sustainable practices and high
quality organic flours make them a perfect fit.<span style="mso-spacerun: yes;"> </span>Most of our breads are a combination of 2 or 3 different
flours which, when combined with purified water, sea salt, and yeast, create a
quality loaf.<o:p></o:p></span></div>
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<i><b>Our bread is made slowly.</b></i><span style="mso-spacerun: yes;"><i><b> </b></i> </span>Pre-fermentation, long bulk proofing, and patiently waiting
for the shaped loaf to be ready for the oven adds to the art of making our
bread and to the great taste of each loaf.<span style="mso-spacerun: yes;"> </span>From beginning to oven our breads are in process for 24 to
36 hours. This way of making bread allows the bread to develop some great
flavors that are not present in quick rise breads.<span style="mso-spacerun: yes;"> </span>The breads are leavened with one of two wild yeast cultures
or with commercial yeast.<span style="mso-spacerun: yes;"> </span>Each of
these leavening options develop different flavors in the final loaf. <o:p></o:p></div>
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<i><b>Our bread is hand-made.</b></i><span style="mso-spacerun: yes;"><i><b> </b></i> </span>Mixing ingredients, stretching and folding, and shaping are
all done with our hands.<span style="mso-spacerun: yes;"> </span>Bread
making for us is a hands-on process, from beginning to end.<span style="mso-spacerun: yes;"> </span>Since we are using our hands we keep
our batches small and are able to pay close attention to detail every step of
the way.<span style="mso-spacerun: yes;"> </span>Gentle handling of the
dough with long fermentation times allow for gluten development and open chewy
crumb (irregular holes throughout the loaf).<span style="mso-spacerun: yes;"> </span>Every loaf that comes out of our oven looks a little
different; a sign that our work is more akin to art than industry.<span style="mso-spacerun: yes;"> </span>We want our breads to be an extension
of our hands in friendship.<o:p></o:p></div>
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<b><i>Our bread is baked in a wood-fired oven.</i></b><span style="mso-spacerun: yes;"><b><i> </i></b> </span>We fire the oven about 18 hours before
we are going to begin baking bread.<span style="mso-spacerun: yes;">
</span>It is nice to enjoy pizza from the live fire, and then put the fire out
and let the oven do its thing.<span style="mso-spacerun: yes;">
</span>Over the next 18 hours the internal temperature of the oven will
equalize and drop from 900˚ F to 570˚ F.<span style="mso-spacerun: yes;">
</span>At this temperature it is ready for bread.<span style="mso-spacerun: yes;"> </span>Twelve loaves at a time we load the oven and watch the
shaped dough become loaves of bread.<span style="mso-spacerun: yes;">
</span>The steam from the water in the dough along with the addition of more
steam into the baking chamber helps create the sought after carmelized crust of
artisan bread.<span style="mso-spacerun: yes;"> </span>Eighty-four loaves
later the internal temperature drops below optimal hearth bread baking temps
and we move on to pan breads or casseroles and stews.<span style="mso-spacerun: yes;"> </span>All this from a rather small amount of wood: that’s
sustatinable.<o:p></o:p></div>
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<b><i>Our bread is large enough to share.</i></b><span style="mso-spacerun: yes;"> </span>Our loaves range in weight from 1lb.
3oz. to 1lb. 8oz.<span style="mso-spacerun: yes;"> </span>and are either
shaped in a batard (long oval loaf) or a boule (8” round loaf).<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<!--EndFragment-->Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0tag:blogger.com,1999:blog-2353690253983871220.post-30802249137887866272015-02-13T20:47:00.000-08:002015-02-27T20:49:27.789-08:00About the bakers...<!--[if gte mso 9]><xml>
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We run a small home bakery in Lawson, MO, and we care about
what you eat.<span style="mso-spacerun: yes;"> </span>We have five young children and try to provide healthly
sustainable food for our household and for the many friends who gather around
our table.<span style="mso-spacerun: yes;"> </span>We are Christians who
emphasize the interconnectedness of food and faith, body and spirit, and often
live by the maxim, “You are what you eat.”<span style="mso-spacerun: yes;"> </span>For us, as with most people and cultures across time and
space, breaking bread toghether is a fitting act of love and friendship.<span style="mso-spacerun: yes;"> </span>So it made sense in the fall of 2014
after the completion of our wood-fired oven that we would begin baking bread to
share with our friends.<span style="mso-spacerun: yes;"> </span>With the
encouragement of our friends we decided to commit to providing healthy bread
made with sustainable ingredients and baking practices on a regular basis.<span style="mso-spacerun: yes;"> </span>This commitment led to the
establishment of <i>Companionship Breads.</i></div>
<!--EndFragment-->Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0tag:blogger.com,1999:blog-2353690253983871220.post-2558484615395898102015-02-13T20:45:00.001-08:002015-02-14T19:48:39.236-08:00About our name...<!--[if gte mso 9]><xml>
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Companion is the derivative of two Latin words. The prefix “<i>com-“
</i><span style="font-style: normal;">(with)</span><i> </i><span style="font-style: normal;">and the root word “</span><i>panis” </i><span style="font-style: normal;">(bread) are combined to create a word that, with the
suffix “</span><i>-ion”</i><span style="font-style: normal;">, can litterally be
translated “being together with bread”.<span style="mso-spacerun: yes;">
</span>When the english suffix “</span><i>-ship</i><span style="font-style: normal;">” is added to the word companion it signifies even more explicity the
character of the relationship.<span style="mso-spacerun: yes;">
</span>Therefore, the word companionship signifies the virtue/character
developed when we share bread with others.<span style="mso-spacerun: yes;"> </span>Companionship is deeply rooted in the way we share bread.</span></div>
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Enough of the English lesson!<span style="mso-spacerun: yes;"> </span>Really it is all about the character and virtue nutured
through sharing bread (and a meal in general).<span style="mso-spacerun: yes;"> </span>When two people, or communities of people, share bread they
are bound together through this simple humanizing act.<span style="mso-spacerun: yes;"> </span>Sharing bread is an act of peace,
reconciliation, and the willingness to recognize the humanity of our
neighbors.<span style="mso-spacerun: yes;"> </span>No wonder some of our closest
companions are the people we share food with regularly.<span style="mso-spacerun: yes;"> </span>We hope that we can do our small part
in bringing people together to share bread and through this nurture the virtue
of companionship in us all.</div>
<!--EndFragment-->Companionship Breadshttp://www.blogger.com/profile/14485964605840897336noreply@blogger.com0