![]() Phone orders can be done through the Turtle Bread line: (612) 823-7333 Turtle Bread You may also order a pizza to go, or purchase some frozen ones in Turtle Bread for later use. Pair with a Caesar salad and a bottle of Chianti, and you’ve got a romantic dinner for two. Turtle Chicago Avenue Pizza Biga ( ) OPEN SUNDAY – THURSDAY 5-7:30PM FRIDAY – SATURDAY 5-8PMĪ room often housing the overflow during Turtle Bread’s breakfast and lunch, Pizza Biga’s skilled pizza cooks reclaim the space at night to combine Turtle Bread’s hand-made pizza dough with fresh toppings that are baked to perfection in our wood-fired oven. All of our locations stock a hearty selection of cheeses and other deli delights ready to slice and arrange on a tray for your next party, or cut into individual serving sizes that pair perfectly with a slice of our baguette for a quick lunch.īy Location. Selections vary daily by location please call your nearest Turtle Bread for a listing of the day’s soups. While Tomato Basil has long been established as our number-one seller, other recipes such as Garbanzo Spinach and Chicken Tortilla are fast becoming customer favorites. Soups FantasticĮvery day our soup chef, Manuel, prepares fresh soups for each of Turtle Bread’s three locations. For dinner Pizza Biga offers full dinner service at our 48th and Chicago location. If lunch is on your mind, you have a world of options, from full menu meals to a simple delicious soup and sandwich. Breakfast, Lunch or Dinner?Įarly birds can stop by any of our three locations for a full hot breakfast menu or for a quick bite before work. Beyond spelt and rye, we of course buy a lot of local wheat and have also been experimenting with other local organic grains such as Einkorn.What’s New at the Turtle. The Vollkornbrot is a traditional German Rye Sourdough that also includes local golden flax seeds & sunflower seeds give it a try if you’re looking to reduce your gluten. ![]() Our Honey Spelt Bread is made with 100% whole grain organic local spelt. All of our wholegrain spelt, rye and whole wheat is passionately grown Stutzman's in Millersburg. We're also extremely fortunate to have dedicated and skilled organic grain growers right here in Ohio. All of our sourdough breads in the bakery are made with 100% organic flour (with the exception of our durum and semolina flour for our sesame bread special on Wednesdays). We use a variety of grains and flours for our products. Larger breads, like rye breads and sourdough miches, require a "softer" oven heat and come later in the baking cycle. Managing the oven temperature and the dough readiness for baking is a daily practice and art. Think of it like a battery we charge up with fire. The order of baking is mostly determined by what temperature a certain bread bakes best at: breads that can tolerate the highest temperature - like focaccia, flatbreads, pretzels and baguettes - go first. In the morning, we rake out any ash and sweep/mop the oven thoroughly so it's clean and ready for the bread baking to begin.īaking in a wood fired oven also means we "bake on the curve." Since there's no fire in the oven during baking, we use the stored heat in the oven's masonry to bake our breads. ![]() It is during this time that we sometimes do pizza (yay for multitasking). Once we reach our desired core temperature in the oven, we burn the coals down to ashes and seal up the oven for the night to allow the heat to equalize throughout the oven mass. Each night before baking, we build a fire in the oven and maintain it for several hours or more to thoroughly saturate the oven's masonry.
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