I have been surveying some customers about the best bread to go with turkey, as it seems my own opinion on the matter (Country French) is not widely shared.
This week I will of course have plenty of Country French on hand, at least for subscribers, but I will also have a generous amount of sandwich loaf bread. I've been asked for a rye and I just got some rye flour in, so there will be a rye sandwich loaf along with a cranberry. I may do both a straight cranberry and a cranberry walnut.
Those of you who will be hosting large gatherings may want to consider the 3-kilo miche, an example of which I had on display last week. It is a single loaf of my pain au levain (Country French) scaled to 3 kilos prior to baking. My friend Michael and I cut into the one I had last week after I closed and it was exceptional, even better when he offered up some of his home-brewed stout.
I will probably make one or two of these for Wednesday.
I have a few other surprises I have been playing around with, but we will have to see if I am able to fit them into the baking schedule, which gets pretty tight on Thursdays, especially when I need the oven at different temperatures (like the battleships it resembles, my oven does not exactly turn on a dime -- reducing the temperature can take up half the afternoon).
See you Wednesday on Main Street at Five P.M (till Seven).