This is the bread that I want to eat every day. The alpha and omega of our standards for a loaf of bread. The flavors of the crust go from coffee to salty caramel to rich toast to rice crackers with the crunch of kettle-cooked potato chips. The moist and custardy open crumb is mildly acidic, akin to cream cheese, and distinctly wheaty with a pearlescent sheen and tenderness approved by teething children! This will do the job for table bread, sandwiches, croutons, breadcrumbs, crostini, toast, bruschetta, or, in some occasions, a stand in for injera (I wouldn't make this up.) Made from a blend of organic wheat flours, natural leaven, water, and sea salt and baked fresh every morning in a hearth deck oven.