Once we have gotten our dough to the correct look and feel we place it into a container where it will start the first proof. Proofing dough allows the gluten strands to stretch. It also allows the yeast to work its magic making expanding the size of the bread. We allow our bread to proof for at least 1.5 hours to allow for the taste and gluten development. After the dough has risen for long enough we take it out and “punch it” down, which is were we press out all the gasses from the yeast that have been stretching the dough. We don’t want to allow it to rise to long or the strands will break and you will get large holes in your bread. We then roll our loaves and place them in buttered pans for their second proofing.

All of our bread starts out as 7 ingredients. Flour, butter, milk, water, salt, sugar, and yeast. We strive for 2 things (well 3 if you include tasting great) and that is to use as many organic ingredients as possible and to make old fashion bread without chemical stabilizers and fillers.

We start out by blooming our yeast. Blooming yeast is placing the yeast in a warm water and milk mixture with a little sugar. This allows the yeast to “wake up” and get ready help create that great fluffiness and rise in the bread that everyone is used to. Once we verify that our yeast is happy and awake we combine the dry ingredients and add the butter. We use our trusty stand mixer to combine the mixture and then we hand kneed our dough until we get the proper consistency. Gluten strand form during the kneed which allows for that stretchy pull bread has, if you do not need your dough your gluten will not form.

Once that final proof is done our bread goes into the oven for cook. After which they are cooled down on a wire rack for 2 hours to make sure the bread has enough time to release any moisture and form the pillowy structure. Then it is double wrapped and placed in our blast chiller, frozen at -4 degree Fahrenheit so that when you make your purchase it will be as fresh as when it came out of the oven.