Each week we bake fresh sourdough batards and sandwich loaves, 5 varieties of bagels, English muffins, par baked pizza shells and baguettes. We also offer an additional bagel special that changes each week and a bread special that changes monthly.
SOURDOUGH BATARD- Our batards are made with 90% bread flour and 10% hard red wheat that we mill ourselves. After mixing and shaping they are cold proofed overnight for better flavor and texture. We offer a plain, everything and black & white sesame batard each week.
BAGUETTE- Our 16-inch baguettes use the same base dough as our batards. These are great for simple sandwiches, French toast or paired with cheese and charcuterie.
SANDWICH LOAF- If you are looking for a loaf that has a tighter crumb (smaller holes) we offer our sourdough as sandwich loaves. Same slow fermented dough with a softer crust and great for slicing.
BAGELS- Each week we offer five standard bagel flavors and one special flavor of the week. Our standard options are plain, everything, poppy seed, Asiago and black & white sesame seed. Bagels are sold in packs of six but flavors can be mixed.
ENGLISH MUFFINS- Our English muffins are made with extra virgin olive oil and cooked traditionally on a griddle so they have the best rise and superior nook to crannies ratio.
12" PIZZA CRUST-We par bake our pizza shells so they are ready for you to top and bake. Our pizza dough is made with King Arthur bread flour and 20% semolina for a better crunch. I like to finish mine in a 500-degree oven baked directly on the oven rack for around 8 minutes.
Bellefonte Bread Baker
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