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February Bread CSA Baking Schedule

Updated: Feb 8, 2021

This month’s Bread CSA features three new recipes, two of which – the Polîanesque and Pain au Levain –use the liquid levain technique involving a higher hydration starter (for better dough extensibility and a more open crumb structure) and a two-stage dough-building process (for a milder lactic flavor). The technique is popular in French and German artisan bakeries and especially suited for breads that go with butter. The third newbie is the Double Fermented Barley, a loaf that mimics the characteristics of our popular porridge-style breads with a lighter texture and should go exceptionally well with soups of all kinds. February’s other offerings are staples, as the baking schedule below reveals:

M Feb 8 Golden Raisin Bread

F Feb 12 Lucca’s White Knot

M Feb 15 Polîanesque

F Feb 19 Pain au Levain

M Feb 22 Sprouted Kamut

F Feb 26 Double Fermented Barley

M Mar 1 Bâtard 707

F Mar 5 Sunflower Flaxseed

The pricing and subscription options remain the same and are as posted on the website (<>). If you would like to change your subscription in any way, please let me know at your earliest convenience. If I don’t hear from you by Sunday evening, Feb 7, I will extend your existing subscription. As usual, I accept payment in cash or by check (payable to Matthias Rudolf and addressed to 24 Munroe St., Somerville, MA 02143), or via an online invoice from Square.

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