Announcement: Pop-Up on September 30th!

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Announcement: Pop-Up on September 30th!

We’re throwing a party! Well, sort of…. Baker’s Field is actually hosting another pop-up bakery event at the Food Building on September 30th at 10am. Our version of a party! The bakers will offer some fun sweet treats we don’t usually make, including pie, and we’ll also have lots of bread and flour for sale, of course.

In preparation for our pop-up, we’ve been thinking a lot about pie. Siri is leading the efforts on this one and has tested a few recipes (more than once) and serenaded us with some delicious pies that the bakers always happily devour. Notably, a peach and rhubarb pie with hints of clove… so heavenly.

Pie can be tricky, so I asked some of our bakers for their secrets to success:

Siri: First: Measure out all the crust ingredients except the water, and freeze for twenty minutes before mixing. Second: Let the dough relax in the refrigerator after you roll it out and before trimming it to the pie tin. This will help prevent shrinking. Third: Have fun with fluting! Use your fingers or other tools to make your pie crust unique.

Wes: Most recipes will tell you to keep some of the butter in pea-sized pieces for the ultimate flakey crust. This is good advice, but I also massage some of the butter into the flour.

Steve: Hold back about one third of the flour when scaling the dough. Mix the ingredients as you typically do, but before the crust comes together, add in the rest of the flour. This will prevent the gluten structure from becoming too strong and will also create a flakey crust.


Eager to make a pie with the last of summer’s fruit? Check out our recipe and use our all-purpose flour. See you at the pop-up!

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Tips for Home Bread Bakers

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Tips for Home Bread Bakers

If I’m at a gathering with many people I don’t know and the news that I’m a baker spreads, someone is sure to tell me that they bake bread at home. I love these stories; please don’t stop sharing them! But I’m writing today specifically about the questions people ask me. The questions are usually all over the place, and I don’t always have all the answers. It’s often hard to help when you don’t know all the specifics.

BUT! I’m here today to give all you dedicated (or occasional!) home bakers some tips.

  1. Temperature, temperature, temperature! Learn what water temp you need to use to achieve the ideal dough temp. Learn to adjust to the weather (room temperature will affect your dough). This will help your bread be more consistent.

  2. Play with the amount of water in your dough. This is the variable that can change the crumb and texture of your bread.

  3. If you’re using a starter, feed it regularly. Here at the bakery, we feed ours every 12 hours. Every 24 hours will work too (this is probably more realistic). Keeping your starter in the fridge for a few weeks is okay too. Just take the starter out of the fridge a couple days before you want to bake and feed it a couple times before baking.

  4. Come take a shaping class at Baker’s Field to perfect the look of your loaf! This may seem like shameless advertising, but most home bakers struggle to teach themselves how to shape bread. We can help!

Questions? Let me know! I’ll do my best to help. - Baker Hannah


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Why mill our own flour?

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Why mill our own flour?

When I first talked to owner/head baker Steve about working at Baker’s Field, he said, “Okay, I can tell you love baking and that you have experience, but what about milling? Does that excite you?” Because I was in interview mode, I responded with an enthusiastic YES to this question. But in reality, I wasn’t exactly sure what was so exciting about milling flour.

Baker Nate loves milling because the mill itself, as a piece of equipment, is a product of fine craftsmanship and poses “fun” problems that sometimes need repairing or adjusting. Nate is correct that our mill is a thing of beauty: built by professional baker Andrew Heyn of New American Stone Mills in Vermont, our mill boasts artistry and practicality. It is typically pretty simple to use, yet the work that went into creating the mill is intricate, thoughtful, and skillful.

Beyond the beauty of the machine itself, in my two years of working at Baker’s Field, I’ve come to fully understand why freshly milled flour is so exciting, and why we opted to add this extra step of baking. It’s simple: fresh, stone-milled flour from local, organically grown grain tastes like nothing you’ve eaten before. From Bolles to Ingmar to Prosper to Forefront, each grain has its own flavor profile. The taste and textures of the bread made with this flour are complex and nuanced. Tasting notes often include the words nutty, grassy, earthy.

How the mill works:

The grain flows from the hopper on to the granite stone, creating even particles of all three components in the grain -- endosperm, germ, and bran. The whole grain flour shoots out of the front of the mill. Our high extraction flour, which is also called sifted flour, bread flour, or simply “white” flour, goes through our sifter, but still maintains elements of the germ and bran. This makes both our whole grain and bread flour rich in fiber, and therefore much more digestible, nutritious, and flavorful.

As an eater, I’m hooked by the complexities and depth of the flavor of the grain. As a baker, I’m challenged and fueled by the demands of freshly milled flour. Fresh flour is different than industrial flour. It absorbs more water and requires less mixing. We have to work harder to get volume in our baked loaves. We are constantly adjusting to grain that creates different types of dough. This is part of the fun of working with local, non-industrial grain.

- Baker Hannah


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A day in the life of a baker

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A day in the life of a baker

When people learn that I’m a baker, they have a lot of questions. But the most frequent question? “What time do you wake up?”

Our staff of eight bakers fire up the oven and mill at 4:30am every day of the week.  Right away in the morning, one baker boils the day’s bagels; another begins the day’s dough mixes, starting with the rye. A third baker loads our seeded and table loaves into the oven. On the bench, the fourth baker divides the filone. We have a routine; it’s the same every day.

This daily routine may seem boring to some. But actually, the repetitiveness is part of the fun. The bakers are a well-oiled machine, moving around (on a good day, at least!) like a team playing a group sport. Just like a sports team, “practicing” each day is key to our success.

We end the day with the next day’s seeded and table loaves shaped and in the retarder overnight for a slow fermentation. The filone dough also retards -- to be shaped and baked the following morning. Our daily cinnamon rolls slowly rise in the proofer. We clean the benches, mixers, sinks, and floors (the glamorous side of baking). On our way out the door, we usually grab the day’s extra bread for our dinners. A very informal poll of the bakers found that we each eat about two loaves of bread a week!

- Baker Hannah


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Eat (and bake) more bread

Eat (and bake) more bread

Cinnamon Rolls are now available atSewardEastside and Lakewinds Co-ops!


They are rich, tangy, and sweet with a cinnamon chaser. Pick up a four-pack of these delicious rolls to go with your morning coffee or as an afternoon snack. 

As we all move into summer mode, it's time to fire up the outdoor (or indoor) oven and get baking! We have flour options that are perfect for bread, pasta, cakes and cookies.  Visit our  or our retail partners where we have three sifted and whole grain wheat types, whole grain rye, and pastry flour available.

Our fresh flour, even when sifted, retains most of the whole grain intact.  Whole grains have lipids, vitamins and minerals present.  That means flavor, nutrition and fiber.  Taste the difference, and get baking!

If you need help selecting a flour or have a bread question, please email us: contact@bakersfieldflour.com

Babka: Just in time for Mother's Day!

Babka: Just in time for Mother's Day!

Baker's Field is upping our sweets game.  Introducing Chocolate Babka and Cinnamon Rolls in retail 4-packs!

Chocolate Babka:

What could possibly make our brioche dough better?  How about a rich chocolate swirl and a touch of cinnamon!  

In Polish, "Babka" literally means grandmother, so we're launching this delicious, naturally leavened treat just in time for Mother's Day.

 

Next up: Cinnamon Rolls

Launching the week of May 15, possibly the best cinnamon rolls I have ever had in my entire life - but please don't tell my mom I said that.  (Just kidding, she agrees with me completely.)

We are making these available in retail 4-packs and to begin they will be available at Seward Co-op and Eastside Co-op.

Naturally Leavened Bagels

Naturally Leavened Bagels

This bagel recipe from Bakers Hannah and Siri talk you through everything you need to know to make chewy and flavorful bagels at home.

Holiday Provisions

Holiday Provisions

Well, I’ve lapsed in my effort to produce a monthly newsletter. Usually I’m elbow-deep in dough. Since you last heard from me, we have received more Forefront from Luke Peterson and have started a relationship with Ben Penner and his Turkey Red wheat. Both growers are less than two hours away, and it sure makes me feel connected to people and place and the flour itself. We’ve had a ball teaching classes and continuing to mill and bake daily.
 

A Bear Breaks Into A Flour Mill

A Bear Breaks Into A Flour Mill

It’s been the blink of an eye, but we’ve been milling and baking in NE Minneapolis for 12 months now. Like any homeowner knows, maintenance is key for keeping everything humming, and the same is true for our mill.

Springtime in the Bakery

Springtime in the Bakery

You know how poets write about a feeling of discontent that settles in as winter gives way to spring? We Minnesotans are acutely aware of this ennui that feels a bit like a hangover from a long winter of being cooped up inside. It’s been like that at the bakery lately. We’re excited about the new grain currently in the ground that in a few months’ time will be milled by us and turned into bread, but the thought of that alone doesn’t quite scratch the itch.
 

Pop Up #3 and More

Pop Up #3 and More

A note from miller/baker Steve:

Spring's here. Other than when fall turns chilly and the urge to bake kicks in, it is my absolute favorite time of year. Why? Farmers all over the Midwest are planting wheat that will become Baker's Field flour and bread in the not-too-distant future. So, right now, your bread is--quite literally--going in the field.

 

Pop Up #2 Announcement

Pop Up #2 Announcement

Last month was our inaugural Garage Door Pop-Up -- we opened the bakery and mill to sell our breads and all kinds of other goodies. We ended up having a good problem that day—we sold out of all our product before 11 am. To be honest, when I saw the long lines, I was simultaneously elated and terrified.