Artisan Bread Process

Here at Dorothy Lane Market we bake a large array of artisan breads. What does that mean? The dictionary defines the word "artisan" as a skilled worker who practices some trade or handicraft. That definition certainly begins to describe the process on which we pride ourselves here in the Bakery. We have a large staff of skilled artisans who tirelessly make our bread from scratch, start to finish, seven days a week. We start with King Arthur unbleached, unbromated flour; water, yeast, and salt to create our art. Leonard and Ziggy, our bakers, start at 2 a.m. by mixing all of the premium ingredients from highly formulated recipes. Some of the doughs are fermented anywhere from two to four days, depending on the type. This is a delicate process where the bakers expect to adjust yeast amount and water temperatures according to the seasons. Renée and her bench crew then hand-weigh, shape, and round the dough. It is then scored by hand by Gary and Phil, and baked to a caramel-brown color in our European deck oven.

There is nothing better than the smell and sound of fresh bread just out of the oven, crackling as it cools. What is the best way to store your bread after bringing it home? We like to purchase our bread not sliced and in a paper bag, which ensures the longevity of the crust. We slice off what we need and store the bread at room temperature, with the sliced side down on a cutting board. If you plan on keeping your bread for more than one day we suggest storing it in a plastic bag. This will soften the crust but prevents mold for up to about 3 days. The crust can be refreshed by "spritzing" the top of the bread with water and placing it in a 350ºF oven for about 8 minutes. If you plan on keeping your bread for longer than three days, freezing in a re-sealable bag is a great answer.