One of the things that attracted me to this particular farm was the fact that it boasts its very own wood burning brick oven, and Wednesdays are baking days here at Roseman Creek Ranch. We wake up at 5 am and portion out, enhance and bake the naturally fermented sourdough breads that we mixed the day before. We also fire the oven the night before to allow it to reach incredibly high temperatures (the pyrometer we use to measure the heat of the oven is only sold in automotive shops) before raking out the coals and letting it cool down to around 600 degrees the next morning- just right for baking.
We always make a big batch of white sourdough and a big batch of whole wheat (all organic), but we usually add a little something special-our own herbs, cheeses from Point Reyes- to more than a few loaves. Today we made 75 loaves, but who knows how far we’ll go next week…thanks to some great word of mouth and, of course, the stunning taste and overall quality of our bread, we’re gaining a small cult following at the local farmer’s market.
