bake - February 2018 - 30

Heat to design and build a new

Est. 1993

oven. The result is a dramatic 6-footwide, 10-foot-deep oven that uses a
mechanical loader, burns less firewood and can easily bake 600 loaves
from a single firing. 
They added a mechanical loader to
improve efficiency ("Yesterday, we
baked 600 loaves in 4 hours, 50

THE BREADS OF ELMORE
MOUNTAIN BREAD
Vermont Redeemer: Stoneground
Vermont wheat flour, sea salt,
sourdough, yeast
Anadama Bread: Organic stoneground
wheat flour, organic stoneground
cornmeal, maple syrup, sea salt, yeast

minutes - that's a record," Blair says),
and they start each baking cycle by

Gum Paste Flowers

filling the oven with sheet trays of
water-soaked towels for steam.
"I can now vent so much steam that
we are able to get a depth of caramelization," she adds.
They wanted to avoid the reputation

Thornhill Rye: organic stoneground
wheat flour, organic stoneground rye,
sea salt, sourdough
Baguette: Organic stoneground
wheat flour, sea salt, yeast
Country French: Organic
stoneground wheat flour, organic
stoneground rye, sea salt, sourdough

of wood-fired bread as being "dense
and pale," and they successfully
produce wonderful breads with open
crumb structure and tons of flavor.
"We wanted the historical tradition

Icing, Cookie & Cupcake Decorations

and pair it with modern sensibility
and technology," Heyn says. "Having

Foagies (Focaccia- Hoagies): 
Organic wheat flour, extra virgin
olive oil, sea salt, yeast
Maple Cinnamon Raisin: Organic
stoneground wheat flour, organic
stoneground rye, raisins, maple,
cinnamon, sea salt, yeast

the mechanical loader allows us to
Décor, Mystical & Razzle Dazzle Powders
FDA Approved "Crystal Color Dusts"

have higher steam retention."
There are three doors to the oven,

Rosemary Olive Oil: Organic
stoneground wheat flour, extra virgin
olive oil, rosemary, sea salt, yeast

and behind each the baking breads
are at different levels of doneness.
Dragees

"It's a very efficient bake," Blair says,
"because you are always in rotation."
The irony is that, much like the breads
baking in the ovens every day at
Elmore Mountain Bread, the lives of
these two bakery owners are always

Edible Isomalt Gems

Come visit us
at Booth 612
at the ABE April
8-9, 2018

Foil Cake
Drums

in rotation. Their daily rituals have
become more complex in the past few

800-325-3326 · Fax 516-676-6076
www.avalondeco.com

WWW.FACEBOOK.COM/AVALONDECO

info@avalondeco.com

30 < MON 2018 | bakemag.com

Seven Grain: Organic stoneground
wheat flour, organic seven-grain
blend (cracked wheat, cracked rye,
cracked barley, corn grits, steel cutoats, millet and flax seed), sea salt,
sourdough

years, and they love every minute.
"If we can prove the model works

AVALON DECO SUPPLIES, INC.

Rustic Spelt Ciabatta: Organic
stoneground wheat flour, organic
stoneground spelt, sea salt, yeast

here, it can happen anywhere," Blair
says with great enthusiasm.

Stoneground Polenta Ciabatta:
organic stoneground wheat flour,
organic stoneground corn and extra
virgin olive oil, yeast


http://www.avalondeco.com http://WWW.FACEBOOK.COM/AVALONDECO http://www.bakemag.com

Table of Contents for the Digital Edition of bake - February 2018

http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com