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Over the past several years, there has been a resurgence in everything-bread. Getting away from the pre-packaged "white breads" and moving back to breads that are more simple, crafted as they have been for hundreds of years, has been one driver behind this bread renaissance. An essential element of these historically accurate breads is their production (baking) in either a brick oven or an artisan deck-oven (stone floor). Here at Standing Stone Breads, we bake in both, depending on the bread types and volumes needed. These ovens, which are normally VERY finicky, are heated to incredible temperatures, and then left to cool-down to standard bread-baking temperatures of approximately 450-500 degrees. This cooling process, down from almost 1,000 degrees, saturates the walls, floor and ceiling with stored heat, much of which is immediately transferred to the dough, when it is put into the oven. This rapid high-heat saturation is part of what creates both the fantastic "bloom" and helps create the crust "to die for!". If you haven't tried some, please give us a call, or send a note and we can help you experience bread as it should be...from a brick or artisan oven!
ARTISAN BREAD BAKED FRESH, THE OLD-WORLD WAY