Skip to Navigation Skip to Content

Clear Flour Bakery

MODERN-BAKING

Aug. 19, 2009

Bread display rack

Bread display rack
Bread rack close-up 2

Baguettes and other examples of Clear Flourﾒs breads.
Bread rack close-up

Interesting shapes add appeal to Clear Flourﾒs breads.
Clear-Flour-Bakery-pix-8-08-004

Made with French bread dough, 4-oz. sesame sticks are topped with oregano, sprayed with water and baked at 450ﾰF for about 20 minutes. After baking, butter and fresh garlic is piped on top before the sticks are placed back in the oven for another two minutes to melt the butter.
Clear-Flour-Bakery-pix-8-08-005

French bread dough cut into the epi-style.
Clear-Flour-Bakery-pix-8-08-007

Baker Miguel Galvez uses a divider to divide and round dough made with a poolish starter into 14-oz. pieces.
Clear-Flour-Bakery-pix-8-08-008

Clear Flour fougasse is made from two baguettes, and retails for $5.45. The bakery does not make a lot of the bread, but a local kindergarten teacher buys a couple every week for her students.
Clear-Flour-Bakery-pix-8-08-011

European-butter is used as a roll-in for croissant dough.
Clear-Flour-Bakery-pix-8-08-016

Baguettes are shaped and then placed in a couche.
Clear-Flour-Bakery-pix-8-08-017

Heather Schmidt forms gibassier. The yeasted sweet dough is flavored with anise, olive oil, candied orange and orange flower water. Gibassier is baked at 380ﾰF in a convection with two seconds of steam for about 10 minutes with the vent closed.
Clear-Flour-Bakery-pix-8-08-025

Clear Flourﾒs small retail space.
Clear-Flour-Bakery-pix-8-08-028

Bread going into the oven on an oven loader.
Clear-Flour-Bakery-pix-8-08-030

The retail store

Discuss this Gallery 0

Post new comment

Follow Us

Search Modern-Baking.com

Copyright © 2013 Penton