Sep 24, 2026
By Joshua Fields- Bread
- 3 Min Read
The Smell Of Good Bread
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As chefs, especially pastry chefs, your creativity plays such big part of daily work.
Ina Dorsey
Two O'Clock, Mill Lane
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- Flour
- Stone-milled wheat and a little rye
- Proof
- Thirty-six hours, mostly in the cold
- Oven
- Two hundred and thirty degrees, with steam
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Joshua Fields
Head baker at Flourise for twenty-two years. Lights the oven at two and writes these notes while the dough proves.
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ReplyThank you, Owen. Come by at seven and the first loaf is yours.
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