Our Bread…
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An old-world style of making bread that utilizes wild yeasts and bacteria present in the air, in the flour and even on the hands of bakers to leaven dough. In this micro-environment exists a symbiotic relationship between the two that transform the gluten and nutrients available into something more nutritious and most importantly, digestible.
Naturally leavened bread takes time; it's intuitive, sensual and requires practice and care. It's truly a craft for the dedicated thus making the end product all the more special.
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Stone milling, the process in which grain passes through two rotating stones ensures that the end product is far more nutritious as it contains in full integrity the bran, germ and endosperm. What this means for you is a nutritionally dense loaf and a delightful eating experience; bread made with stone ground flour is aromatic, flavorful and immensely satisfying. Additionally, our breads and pastries are made using flour and grain sourced predominately from the Southeast Region.
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By process of slow fermentation we transform organic, regional grains into tender, flavorful, aromatic, digestible and nourishing loaves of bread. All breads are fermented for a minimum of 18 hours to unlock key minerals and maximum gut digestibility.
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Some of the many nutritional benefits to eating probioitic sourdough bread over industrialized commercial bread include improved digestion, lower glycemic index, increased nutrient absorption, higher levels of antioxidants, reduced gluten intolerance and overall improved gut health.
FAQs
Is the bread vegan?
Yes! Our hearth loaves are made simply with flour, water, salt, a natural culture of wild yeast and bacteria and occasional add ins like dried fruits, nuts, seeds or porridges. Please note that there are some breads with added cheeses and honey and will be labeled appropriately.
Do you offer gluten free bread?
Currently, we solely focus on fermenting cereal grains that do contain gluten. When we can ethically source large amounts of non-gluten containing cereals like sorghum or buckwheat we will begin to offer these naturally gluten free breads. Refined starch blends often used to make gluten free bread doesn’t provide the nutritional density we aim to offer and thus doesn’t align with our mission of crafting a better loaf.
Do you make white bread?
100% of our flour is high extraction (meaning slightly sifted) or whole grain which means we do not offer the typical white loaf found in grocery stores. Our bread is made with high levels of hydration and slow fermentation which result in a tender interior with a thick and crispy crust.
Do you use commercial yeast?
Our offerings of bread and pastry are made solely with a natural sourdough culture. The only current exception to using sourdough as our sole leavening agent is with our croissant menu. Our croissant dough is properly fermented over a 3 day period thus making it far more digestible and nutrient available. Less than .002% yeast is used to help move the dough along within a specific time-frame needed to maintain the structural quality of the product which can be hindered due to over acidification of the dough caused by the sourdough culture. I believe that this adds a favorable eating quality to the finished product.
How do I order pastry for Saturday pickup?
We host our weekly pastry and bread menu at Hotplate.com/Nomadbakehousefl This menu opens every Tuesday at 5 pm for preordering unless otherwise stated. Please refer to our monthly baking schedule on the homepage for detailed baking dates.
