From Field to Table, Our New Whole Grain Baguette

Macrina’s Whole Grain Baguette

Our newest loaf is the result of an inspiring partnership with PCC Community Markets. Using organic wheat grown on PCC Farmland Trust land, we collaborated with PCC to develop a field-to-table baguette that takes advantage of the fantastic food resources that Washington State offers.

Scott Owen, the Grocery Merchandiser for PCC Community Markets, was the creative force behind the partnership. “I’m trying to knit together all of these great local partners, but really put the farmer at the center,” says Scott.

The result is an airy, crusty whole grain baguette with a tender, moist interior and open crumb. The natural sweetness and the rich, complex flavor of whole grain flour shine through, complemented by just a hint of sour from the natural leaven. Not only is it one of our best-tasting breads, but it’s nutritious and supports sustainable local farming.

The Farm

We think of bread as coming from the bakery, but it would be just as natural to talk about the field from which it comes. The Williams Hudson Bay Farm, located near Walla Walla in what may be the best wheat-growing land in the world, is one of the largest Certified Organic and Salmon-Safe farms in the region. It is also a beneficiary of the PCC Farmland Trust, which supports farmland preservation, organic production, and sustainable practices.

Tom and Ray Williams, the third generation to work their family farm, grow the two types of wheat—Edison and Expresso—we blend for our whole wheat baguette. “We’re fortunate that the Walla Walla Valley is an excellent place to grow food,” Tom says. “We have great soil, water, all of the resources that it takes to grow organic crops.”

The Wheat

Organic Edison wheat is a dark northern spring flour developed by a professor in Bellingham and improved by the internationally renowned Bread Lab, located in Mount Vernon. Edison wheat is sweet and buttery with a lovely golden color, and it gives our baguette a robust whole wheat flavor.

Organic Expresso wheat is a hard red type 85 that gives the chewy crust of our baguette its dark, caramel color, lends suppleness to our dough and adds loft and tenderness to the interior of the baked loaf. The slow ferment of our dough helps bring out the rich, earthy flavor of the mildly sweet grain.

“Freshly milled whole grain flours provide the best flavor,” Leslie says. “When I started Macrina in 1993, flours like these weren’t commercially available. What is happening now in the heritage grain movement is one of the most exciting developments in baking in a long time.”

The Grain Mill

A hundred years ago there were thousands of wheat farms across America supplying thousands of local mills. Now, most of those mills have closed. Milling is centralized and flour has become an international commodity. Fortunately, in Washington State we have Cairnspring Mills. Located in the scenic Skagit Valley, the mill is a technologically modern flour mill with the throwback philosophy that the local flour mill is an essential part of a vibrant food economy. They work with local farmers committed to sustainable farming. Every batch of grain is milled separately to preserve the integrity of the grain and the unique flavor of each field.

“Cairnspring works directly with the baker to customize the milling process to their needs,” Leslie says. “Unlike most millers who process whole grain, Cairnspring removes some of the bran, while still keeping the integrity of the flour. They provide a steady supply of the high-grade flours we need and the consistency is remarkable.”

The Dough

Freshly-milled whole grain flours work best with a slow fermentation, which helps develop subtle, bright flavors and hydrates the bran. We use our Casera starter, which is the original Macrina starter Leslie created from Champagne grapes planted in her backyard. A slow rise is a critical part of developing the grain-forward flavor and airy crumb of the loaf. Then, as with all our breads, we hand form each baguette and bake it until the crust is dark and caramelized.

The Bread

“I am as excited to be baking today as I was when I opened Macrina 25 years ago,” Leslie says. “Developing our Whole Wheat Baguette was a fun challenge. I visited the Williams Hudson Bay Farm to meet Tom and Ray. Standing in the wheat field gives you a whole new appreciation for what it takes to create a delicious product. We are privileged to be able to use some of the incredible wheat grown there and to have Cairnspring Mills to mill it freshly for us. Through PCC Community Markets, our Whole Grain Baguette will be widely available and bread lovers will taste just how good freshly-milled whole grain flour tastes.”

December Recipe of the Month: Panettone French Toast

Panettone French Toast with Ricotta and Fresh Cranberry Compote

In Italy, the arrival of panettone in the stores means the holidays are near. This sweet, rich bread filled with raisins and candied orange originated in Milan and spread throughout Italy (and the world) in the 20th century. There are plenty of imported commercial panettone out there, but there’s nothing like a fresh artisanal version of the famous Italian bread. We offer ours exclusively in December, with our final bake on Christmas Eve. It is incredible on its own – especially when served with a glass of Prosecco or a dollop of mascarpone – but it also makes delicious French toast. For such an elegant holiday brunch item, this recipe is easy to prepare and won’t take you more than 30 minutes to pull together.

 

Ingredients

Serves 4

2 cups fresh cranberries, washed and destemmed
1 cup water
1/2 cup + 2 tablespoons granulated sugar, divided
2 tablespoons orange zest, divided
1 cup whole milk ricotta
1 Macrina Panettone
5 eggs
1-1/2 cups whipping cream, divided
2 teaspoons pure vanilla extract, divided
2 tablespoons brown sugar
1/4 cup orange juice
Unsalted butter

Preparation

Preheat oven to 300°F.

In a medium saucepan, add the cranberries, water, 1/4 cup sugar and 1 tablespoon orange zest. Bring to a simmer and cook until cranberries release their juice and the sauce starts to thicken; about 5 minutes.

In a small bowl, combine the ricotta, 2 tablespoons of sugar and the remaining tablespoon of orange zest. Set aside.

Remove the paper mold from the panettone. Slicing top to bottom, cut four slices that are each about 1-1/2″ thick. Then cut each slice in half diagonally. Make a slit midway on the diagonally cut side of each piece and gently spoon a dollop of sweetened ricotta into each pouch. Set aside.

To make the custard, combine the eggs, 1/2 cup whipping cream, 1 teaspoon vanilla, brown sugar and orange juice in a medium bowl. Mix well and set aside.

In another medium bowl, combine the remaining cup of whipping cream, 1/4 cup of sugar and teaspoon of vanilla. Whip until the cream retains soft peaks. Refrigerate until needed.

Dip panettone slices in the custard to coat both sides. Place on a rimmed baking sheet to rest.

Place a medium sauté pan or pancake griddle over medium heat and add 1 tablespoon butter. Once the butter is sizzling, add as many half slices as will fit. Cook for 2-3 minutes then flip when underside is a deep golden brown. As the pieces finish, transfer to a rimmed baking sheet. Add more butter to your pan as needed. When you’ve sautéed all the slices, place them in the oven for 3-5 minutes to ensure you’ve cooked them all the way through.

Place 2 halves of French toast on each plate and top with a generous spoonful of cranberry compote and sweetened whipped cream. With the sweetness of the bread, compote and cream, maple syrup isn’t necessary, but indulge if it is calling you!