this week's bread.

Our long one. Three days of cold fermentation, baked dark in the deck oven, an open custardy crumb under a crust that crackles when it cools. One per household on busy mornings.

A dense, faintly sour rye rolled in toasted caraway and flax, the kind of loaf that keeps all week and toasts even better on day three.

A large round of einkorn, spelt, and rye milled by a friend up the road. Nutty, deeply browned, sliced thin.

Rolled in toasted sesame before the bake. The seeds toast a second time on the crust.

Rolled oats soaked overnight, finished with a thin line of honey on top. Tender, tall, and best the morning it comes out.

Same dough as the 72-hour, pulled at a higher hydration. Big airy holes, a thinner crust, gone by 9:15.

Cured Castelvetrano olives and fresh rosemary folded in on the final stretch. Pairs with soft cheese and an hour of quiet.

A small dark round with twenty percent buckwheat. Earthy, faintly bitter, a good companion to butter and salt.