Balthazar Multigrain
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Directions
Keeping and serving the bread: We recommend storing our bread at room temperature in this bag. Although we make the broad without chemical preservatives, the natural starters we use to leaven the dough help the bread remain fresh for several days, depending on its shape and size. If desired, you may flash the bread in a hot oven to refresh it. (Preheat your oven to 425 degrees F, set the loaf directly on the oven rack, and bake two to five minutes. For larger loaves, lower the temperature and increase the time. Allow to cool before serving.) The bread also freezes well. Seal the loaf in an airtight plastic bag, then wrap well with aluminum foil. Thaw the bread at room temperature in its wrapping, then flash in a hot oven as described above. When all else fails - and all good bread dries out sooner or later - make toast!
Description
Balthazar Multigrain. Brioches. Croissants. Balthazar Bakery.Other Description
Potato-onion fendu: A moist, chewy sourdough loaf, redolent of baked potatoes and caramelized onions. The split shape results in more crust, making this a real bread-lovers' bread. Multigrain: Our hearty granary loaf, loaded with sunflower, sesame, and flax seeds, and sweetened with a bit of honey, is a wholesome choice for sandwiches or toast. Brioche: Neither too rich nor too sweet, our brioche is a soft, buttery classic. It's delicious as an accompaniment to a meal or served as French toast. Baguette: Nothing so simple, nothing so difficult to get superbly right every day: a baguette is a true measure of a bakre's craftsmanship. Ours is creamy, delicate, and tender inside, with a crisp amber-colored crust. Hamburger buns: Created for our restaurant's late-night menu, these tender hand-rolled buns, elevate whatever is served inside them. Real milk, real butter and real eggs make the difference. Ciabatta: A very wet dough is cut by hand to achieve a light and lacy interior. Its fine crust and soft, open crumb make ciabatta an ideal partner for sauces or fruity olive oil. To crisp the crust, bake in a hot oven for a few minutes before serving. Walnut bread: The classic pairing of wheat and walnuts yields a fragrant loaf with crunch. You can make a good sandwich great with this bread, or serve it with cheeses and fruit. Pain au levain: With its golden crust and moist, chewy crumb, this is our versatile, everyday white bread. Like our pain de seigle, the levain is made exclusively with natural starters. Its slow rising yields a balance of sweetness and acidity which brings out the good natural flavor of the wheat from which it's made. Cranberry-pecan cloverleaf: A dark-crusted loaf packed with raisins, dried cranberries, and toasted pecans. Try it thinly sliced, toasted or grilled, with your favorite cheese. Pain de seigle: Our signature loaf - a chewy-crusted boule in the tradition of rustic French bread. We blend organic whole-wheat and rye starters with some dark ale, and ferment the dough slowly to achieve a deep and complex character. We bake the loaves dark to concentrate the flavors in the crust, whilst retaining a moist interior, which remains fresh for several days. An ideal partner for artisanal charcuterie and cheese. Olive bread: Olives served alongside bread, or olives in the bread itself? For those of the latter persuasion, we make this robust loaf bursting with plump Kalamata olives. This is a loaf of hand-made bread from Balthazar bakery. We set up shop in 1997 alongside Balthazar, the Parisian-inspired brasserie which opened that year and quickly became one of New York's most popular restaurants. Originally intended to provide hearty loaves and croissants to the restaurant, and baguettes, brioches, and maybe a few tarts to the adjoining shop, our little bakery was soon receiving calls from other restaurants and gourmet shops eager to serve our bread. As we grew to meet this demand, we committed ourselves to doing so without compromising our technique, with out turning the bakery over to machines, without sacrificing the character of our bread. Our goal at Balthazar is still to make the kind of bread we our selves want to eat every day. So we bring the same patience and attentiveness to our work now that we always have: fermenting our own natural cultures, mixing the dough in small batches, shaping it by hand, and baking it on stone. For us, this way of working is deeply satisfying; more importantly for you, it's the best way to make good bread. balthazarbakery.com.Nutrition Facts
Serving Size: 46.0 g
Servings per Container: 12
| Energy | 130 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Protein | 5 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 8 |
Ingredients
Unbleached Wheat Flour, Rye Flour, Whole Wheat Flour, Water, Starter, Sunflower Seeds, Honey, Flax Seeds, Sesame Seeds, Yeast, Salt.UPC
00181536000327