Producer
Odd Fellows' Bakery
City: Salmon, ID, 83467
About Us
BREAD IN THE HEART OF IDAHO
A small artisan bakery with petit bourgeois aspirations.
We built our Alan Scott-style oven in the winter of 2009-2010. Since then, it's baked hundreds of thousands of loaves of sourdough bread, as well as pizzas, turkeys, beef, squash, peppers, tomatoes, and a pair of yoga pants! It lives on lodgepole, much of it beetle kill, that Josh Morton harvests from nearby forests.
A small artisan bakery with petit bourgeois aspirations.
We built our Alan Scott-style oven in the winter of 2009-2010. Since then, it's baked hundreds of thousands of loaves of sourdough bread, as well as pizzas, turkeys, beef, squash, peppers, tomatoes, and a pair of yoga pants! It lives on lodgepole, much of it beetle kill, that Josh Morton harvests from nearby forests.
Practices
From burger buns to crusty sourdough baguettes, from sweet and delicate panettone to nutritious multi-grain 80-mile, we do it all. Our emphasis is sourdough and long fermentation because natural fermentation serves to make the grain more digestible, better for you, and creates flavor that can be achieved in no other way.
Our danish, croissant, puff pastry all takes shape on a big concrete table adjacent to the sheeter. First we deftly pound the butter into submission like Conor McGregor. Then we fold it gently into a blanket of dough. Then we send it through the sheeter, and fold, and repeat, and repeat again, until we have hundreds of layers of butter and dough, butter and dough. Some 20% of the butter turns to steam on baking creating a beautiful open crumb and a shower of flaky layers.
Our danish, croissant, puff pastry all takes shape on a big concrete table adjacent to the sheeter. First we deftly pound the butter into submission like Conor McGregor. Then we fold it gently into a blanket of dough. Then we send it through the sheeter, and fold, and repeat, and repeat again, until we have hundreds of layers of butter and dough, butter and dough. Some 20% of the butter turns to steam on baking creating a beautiful open crumb and a shower of flaky layers.