|About||I will bring a morsel of bread that you may refresh your hearts - Genesis 18:5|
|Mission||"What is traditional bread?" In our village on the island of Chios, located in the North Aegean there are many village bakers who make traditional bread. Having spent so much time there from my childhood working, talking, listening and watching the various bakers I would see a constant pattern: cold water, unblemished flour, very little or no yeast and time honored techniques. Techniques such as slow fermentation (up to 18 hours), brick ovens ( some with 50,000 lbs of fire brick), hand kneading (not to damage the structure) and starter (levain) so clean and fragrant it fills a room. This is what we built our bake house on. Time honored techniques that are long gone, we bake our bread like the village bakers.|
Why Buy Mediterra Breads?
Lots of flavor! Our bread is full of flavor that lingers long after the loaf is gone.
We have crust! We work hard to put real crust on every loaf. We bake our breads on a stone hearth in our steam-injected ovens.
We use great ingredients! Our breads have few ingredients, so we count on their quality; for the most part flour, water and salt are all we use. Our flours are unbleached and unbromated, and many are organic. Our water is filtered and we use only sea salt. When we do use other ingredients, we use only the best.
We take our time when baking! There's no way to hurry the full flavor of bread. We bake the old way, letting our bread develop slowly to get the complex flavor, unlike commercial bakeries that use heaping amounts of yeast to hurry things along.
We have high standards! At the end of the day, the only taste that really matters is yours. If you don't have as much fun eating this bread as we do, we want to replace it.
"What's with the dark crust?" At Mediterra Bakehouse we bake traditional bread; our kilo (almost 5 lbs) Mt. Athos fire bread is made in the same way as the traditional bakeries of Europe. These large loaves are made to last a long time as they were in Europe, baked in village ovens once a week, they had to last until the next bake, we love large loaves; the bigger the better, the ratio of crust to crumb gives you the perfect bite in every piece. it is not uncommon to have one of our European customers call from out of town and order 5 or 6 of these big loaves. As far as I am concerned the darker the crust on this loaf (also on farm, sourdough) the better, it seems that for 2 reasons we love darker crust, first, the caramelizing of the dark crust gives a sweeter and nuttier taste, second, darker crust gives a better balance to breads that are sour, when the crust is too light the sour taste can dominate a loaf of bread. We also know that a loaf of bread can be over baked and ultimately you are the judge of t