When the news broke back in June that Babette’s was temporarily halting production on its wonderful, deeply caramelized loaves due to an incapacitated oven, fans panicked. Would co-owner and head baker Steve Scott really bring back his flavorful pain au levain and sourdough? And if so, when?
Tomorrow is the day! The gas oven isn’t yet fixed, but Scott is, in his own words, “going to rough it and bake everything in Lodge cast-iron combo cookers like I used to when I was coming up.” After cranking the deck oven to 500-degrees, Scott will heat the cookers—essentially a two-piece combination of a Dutch oven and a skillet as the lid—and then let the cast-iron “trap the steam already in the bread dough, creating it’s own steam bath,” says Scott.
For now, Babette’s will offer country blonde loaves (sourdough with a little bit of whole wheat flour mixed in) on Thursdays and Fridays and both country blonde and country brown loaves (which have a much higher percentage of whole grains) on Saturdays and Sundays.
Scott has also been milling kamut flour for use in delicious poppyseed cakes and other pastries.
There are only 30 country blonde loaves available tomorrow, so get to the Source early—Babette’s opens at 8 a.m.
3350 Brighton Blvd., 303-993-8602