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Nestie

@breadbybeaux

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Located in the Bay Area, DM to order.

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Rise Against the Machine pop up week two was a success!

Thanks to everyone who came through.

I will eventually branch out to more options than just cheese and pep but for now we are just getting a hang of things.

I think we'll give it one more go next week to sell out of the pizza boxes I still have left.

After that we'll reasses and see where it goes.

Look at those micro blisters!!! by @breadbybeaux

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5 days ago

Testing some new flours courtesy of @bartonspringsmill

Let's see how these perform! by @breadbybeaux

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18 days ago

Pan con Tomate made my way.

It started with a fresh loaf using 80% @kingarthurbaking bread flour and 20% @bartonspringsmill einkorn..

We pan toaster the bread using olive oil until we got the perfect crust and rubbed the bread with garlic..

Left side is Oaxacan Jewel and Ananas Noir tomatoes.

Right side is Sgt Pepper, Black Krim & Blood Moon.

We took the juice from the chopped tomatoes and made a reduction before adding it back to the fresh tomatoes adding a deep tomato and umami component to the mix. Seasoned with salt and that's it

We then topped with ricotta cheese, Viola, borage, and cucumber flowers.

1000/10 I could eat this everyday.

#tomato #tomatogram #itstomatotimebitch by @breadbybeaux

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2 months ago

Y'all really love these damn Hot Cheeto loaves!!

Holidays are here and I'll be busy AF. I promise we are more than just a 1 trick pony overhere.

Orders are closed until the 26th so I can relax a bit and do some cooking for the fam.

Excited to bring y'all some fresh new stuff soon.

#sourdough #hotcheetosourdough #bakeyourown
#doesanyonestillusehashtags by @breadbybeaux

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9 months ago

Who is the Beaux in Bread by Beaux? This sweet little guy named Rambo. Ever since we rescued him he has been the rock of our little family. Been here through thick and thin and all he ever wants to do is give and receive love. His gentle calming presence has been of of life greatest gifts. He's got a million nicknames. Rambo, Rambito, Beets, Scambo, Scamtonio, Beaux Beaux, and many more. I also included pics of his roommate Cheryl because she's very jealous about the name I chose for this page. Make no mistake Cheryl is the heart of my heart, the soul of my spirit and I couldn't imagine life without both of these beautiful spirits.

I promise this won't be a cat page but I did just want to make this post so everyone can see where the name came from.

Thanks again for all the love and support I promise the good content you want will be coming very soon!

Bless up
Free Palestine
And support workers rights always
❤️ by @breadbybeaux

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10 months ago

Solid puff on this one. I'm working on perfecting my 2 stage delayed fermentation method. .
I like this method because it allows be to be accurate and precise.

My issue with many sourdough tutorials and methods is the imprecise instruction that can lead to inconsistent results.

With a few cheap tools like a $30 dollar proofer and an instant read thermometer you can have much more consistent results.

The proofer allows your to control the temp of your dough. And the thermometer slows you to monitor it.

If you proof your dough at the same temp, using the same amount of starter, for the same amount of time you can expect hyper consistent results because of the stability and predictability of your fermentation.

I aim to proof at a dough temp of about 80⁰F/ 27⁰C for three hours.

After that the dough goes into the fridge for at least 12 hours. Because of the warm temp going into the fridge it will continue to rise steadily for the first few hours.

After 12 hours, I remove the dough from the fridge, counter rest for and hour, pre shape, rest for another 30 min and then we give it the final shape and into the baneton for another 12 hours minimum.

You can leave it the the fridge for a few days if you like a deeply fermented loaf. The cold fermentation give wildly complex flavors that can range from honey Cheerios to an almost dairy like creamy experience.

Ill try to make a video of my methods soon.

Ciao! by @breadbybeaux

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10 months ago

We finally made a bread page! Thank you all for following and for the support we got some great stuff lined up in the future.

Love you all! by @breadbybeaux

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10 months ago