Honey Bagel Sourdough Bread
My background in bread began at Tartine Bakery in San Francisco, where I baked for two years until moving to Portland in 2020. Since moving, I’ve continued to bake bread in my cast iron dutch ovens each week, exploring the flavorful and diverse grain that the pacific northwest has to offer as well as starting a weekly bagel popup called Honey Bagel. Highlighting flours from Cairnspring Mills, Camas Country, and other local growers, my loaves all stem from a naturally leavened, long-fermented country dough. Additions range from the traditional, such as sesame seeds, castelvetrano olives, and walnuts, to more involved doughs with grains that have been cracked, sprouted, and/or turned into porridges. Whatever the specific variety, my focus is always on building the deepest flavor while maintaining a shattery crust and custardy crumb.