Milling and sifting started last night at around 8:00, I read to the kids then Daniella made sure they fell asleep as I went to the Mill House to start milling and sifting our neighbors wheat into flour for the morning’s bread and flour customers.
Baguettes are kneaded, risen and folded, risen and folded, given shape and nestled in linen cloth. The last of the coals die and the earth oven cools from a blistering 700+. 475 degrees, the baguettes keep the soft salty focaccia company for their 25 minute journey under the oven’s dome.
Fresh Flour, Fresh Bread.