bake - January 2020 - 24

Producing whole
wheat breads at

LARGER SCALE
by John Unrein

24

bakers, millers, teachers, students
and wheat breeders who joined
forces to create pure and simple
whole wheat sandwich bread that
appeals to all.
"There's much greater interest
across the country today in clean
food, healthy food," says Amy
Emberling, co-managing partner
of Zingerman's Bakehouse, based in
Ann Arbor, Michigan. "By returning
to artisan techniques, intentional
ingredient choices and including
freshly milled whole grains, we're
able to connect to our communities, our land and our traditions in
a meaningful, nourishing way."
I n l a t e 2 0 1 9 , Z i n g e r m a n 's
Bakehouse introduced State St.
Wheat, a five-ingredient sandwich
loaf created to bring the nutrition
and flavor of artisan baking to the
sandwich bread aisle. Though State
St. Wheat looks and tastes familiar,
the way it's made - with only
natural ingredients and no added
preservatives - is quite different
than a typical sandwich loaf. The
1½-pound loaf sells for $5.99.
"We talk about this as a more
familiar bread, which is naturally leavened with no additives,"
Emberling says. "It has a mellow

Having
different breads
from different
bakeries in
the Bread Lab
Collective
project allows
artisan bakers
to be artisans
and to fit the
needs of our
local markets."
Amy Emberling, co-managing partner
of Zingerman's Bakehouse

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

©JIRI HERA - STOCK.ADOBE.COM

More than a dozen retail bakeries
across the country are joining a
bold new initiative to offer unique
versions of soft sandwich breads
that are made with simple - and
fewer - ingredients including 50%
to 100% whole grain flour. Branded
as the Bread Lab Collective and
organized by top bakers working
with Washington State University's
prestigious Bread Lab, this initiative
involves a national group of craft



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bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
bake - January 2020 - 7
bake - January 2020 - 8
bake - January 2020 - 9
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bake - January 2020 - 11
bake - January 2020 - 12
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