We use a natural leaven to make a mildly-flavored sourdough. Our loaves are approximately 20% whole wheat yielding a hearty flavor. The baker’s hydration (grams H20/grams flour) of the loaves is 70%, so they remain fresh for up to three days. Loaves are baked in the morning hours when our oven has cooled to 650 F. The high temperature bake creates a crisp and deeply caramelized crust. As such, we DO NOT RECOMMEND storing the loaves in plastic bags. Plastic storage will soften the crisp crust that is a hallmark of hearth bread. Rather, store the bread on a wood block with the cut side facing down.
One of our favorite times to enjoy the bread is with eggs and jam in the morning. Olive oil, cheese, and bread are often a meal after a late and busy night.
There are endless uses for old bread, including croutons, bread crumbs & french toast.
More often than not, our bread is the nourishment that keeps Pizzicletta going.
Thurs. at Flagstaff CSA & Fri.-Sun. starting at 4 pm at Pizzicletta
Call or email to reserve a loaf.