Katic Breads is the story of a husband and wife’s shared, relentless dedication to the craft of bread baking. This dedication is to achieving the elusive perfect loaf. This simply begins with procuring the best quality flour. Our bread flour is not only organic, but it is also milled from heirloom wheat varieties that have been carefully chosen, by our passionate millers, for their performance and flavor capabilities. Our breads are not adulterated with preservatives, additives or any chemicals one cannot even pronounce or even simply grow in one’s garden. If our ancestors survived much harsher living conditions by primarily eating natural bread, composed of the simplest ingredients (organic flour, salt, yeast and water), then one should wonder what good an additional 30 ingredients, commonly found in the industrial loaf, do for us. These considerations and dedicated practice are just the beginning.
The second dimension to quality is the fermentation of the dough. To ferment the dough in a way that unravels the full flavor potential of the flour, leaving few stones unturned, is our consistent goal. If excellent wine cannot be made in one day, neither can excellent bread be made in just a couple of hours. From the moment we mix the flour, salt, yeast (or leaven) and water together, 36 flavor-producing hours will pass until the bread is baked. The lack of this prolonged fermentation is why most commercial breads available to the public today have sugars or corn syrups in order to make up for what would otherwise be flavorless bread. This produces a result of a 30% increase in calories, but also it is dishonor to the true craft and art of baking. For the baker who labors for hours trying to draw out the flavor naturally from the flour alone, it is a sad situation in light of such a noble craft, to see this natural wholesome capacity overlooked.
The loaf you hold in your hand represents the same type of loaf that started revolutions. We hope to resurrect a care and quality of life that can only begin with an awareness and concern for what we eat and how it came about. Our true desire is that this is a grace upon your table.