Remember, I will not be selling bread next week, September 6. I will not be at the September 8 Farmer's Market, either. I will return the next week.
I've been playing around with sandwich style loaves because I've been getting a lot of requests for more of that style now that school has started. The Country French dough works quite well in this format. Loaf pans constrict the dough and make a denser bread, which also ends up affecting the flavor in minor ways, but the Country French dough, well known for its versatility, works well in this shape.
I'll have the Country French in both the rounds and the sandwich loaves, along with a small amount of rye, American Sourdough, semolina, sprouted grain batards, and probably some Leinsamenbrot rounds.
See you on Thursday from 5-7 on Main Street!