Clear Flour Bread specializes in making the authentic breads of Italy and France. “Clear flour essentially is the beginning stage of the milling process, so basically you are taking the wheat from the truck that it is coming in and you are stripping it – it is called the clearing of the flour, so hence the name,” shares manger Carrie Diana.
Using pure ingredients – flour, water, salt and yeast – they scratch, mix, and hand shaped long fermented doughs for stone hearth baking. All of their flours are unbleached and unbromated. The rye, whole wheat, buckwheat, and 7-grain blend are all organic and stone ground.
“We are heavily involved with the Bread Bakers Guild of America, that is a nonprofit organization that is all about bread education and the promotion of craft scratch baking – so it is culmination of artisan bakers, home bakers, giant milling companies, to small milling companies…so education is a huge part.”
So let’s learn through pictures!
Click on this video below to see more of the Clear Flour scene!
Summer 2012 Boston Food Warrior
This post is from one of the interns in the Real Time Farms Food Warrior Internship Program. These interns are collecting data, pictures, and video on the growing practices of our nation’s farms, gathering food artisans’ stories, and documenting farmers markets. We all deserve to know where our food comes from! Boring legalese we feel we must include: this was written by a real live person who has their own opinions, which we value, but that do not necessary reflect, though they may (or may not), reflect the values and opinions of Real Time Farms. That is for you to guess and us to know.