Daily Sourdough Breads
Country Loaf (A traditional loaf containing 20% wheat flour and 80% white flour)
Porridge Loaf (9 grains cooked into a porridge and added to our country loaf)
Tuesday: Garlic Parmesan Sourdough
Wednesday: Rye Sourdough
Thursday: Cranberry Walnut Sourdough
Friday: Jalapeno Cheddar Sourdough, Fougasse
Saturday: Bagguettes / Kalamato Olive
Sunday: No breads available – Full pastry menu
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Storing your fresh breads
Ideally, you should store you loaf in a cotton bread bag or wrapped in a large tea towel, so that the bread can “breath”. Leave your bread in a relatively cool place so it can maintain normal ambient moisture levels.
It is not recommended to store bread in the fridge. A fridge is an extremely dry environment and will harden the bread quickly.
Storing bread in a plastic bag is also not ideal particularly in a warm place as the bag may cause “sweating”. Moisture and warmth encourage bacteria.
If you have several loaves to store, wrap them in a clingfilm and put in a cool place. For longer term storage place the cling-wrapped bread in the freezer.
For loaves that are a few days old, and have not been cut, preheat your over to 200 C. Spray the crust all around with water, then re-bake on the middle rack for 30 to 50 minutes, depending on the size of the loaf. If your bread has already been sliced, wrap it firmly in tin foil before baking it. you can open the top up about 10 minutes before you remove it to improve crustiness.
Unfortunately, because of our limited kitchen space we are unable to guarantee any of our products to be gluten-free due to cross contamination. That said, because of our unprocessed and simple ingredients, we encourage you to try our products at your discretion.
Brick Oven Bakery
112 N 4th St • Bismarck, North Dakota • 58501
Tuesday - Friday
7am - 4pm