Then two stones grist the wheat into flour. Fans blow the flour into bags. Steel grinding is faster, but you must remove the bran and the wheat germ, which is the embryo, the life force of the wheat. The Baker Borealis founder Jim Amaral started baking bread when he was in high school, though it took him years, after college and traveling and winemaking, to get back to it. The Borealis Bread store.
Borealis loaves begin with a starter made from something simple, like fermented juice and flour.
The whole wheat recipe combines starter, spring water, sea salt, and organic whole wheat flour. The ingredients are mixed by machine, but gently, so as not to break down the gluten of the wheat. Then the dough is set down in a proofing room, whose air smells good enough to eat, to encourage rising. The dough stays in the room for four to eight hours, allowing the long fermentation that gives artisan breads their build and flavor. Steam, shot into the oven from pipes, helps the loaves develop a hard crust.