This is the time of year when we want our bread to stay out of the way and play a subdued, quiet role, as our tomatoes, basil, and other garden delights take center stage. If your garden is anything like mine, you've got plenty going on there, and bread has become mostly a vehicle to transport those lovelies into your mouth. Country French shines in this department.
I have organic flour and will be trying to make small numbers of organic varieties each week. These will cost an extra dollar.
This week I will have an organic British Farmhouse, which is similar to the Country French but with a small amount of roughly milled rye meal in place of whole wheat. It isn't enough to alter the flavor much, but it has a slightly different bite to it.
I will also have the rosemary-polenta, probably in a batard, the Country French, and a plain light rye in the sandwich loaf.
See you on Thursday on Main Street, from 5 to 7 PM!