The everyday loaf. A 78% hydration dough made with Hokkaido heritage wheat and a small percentage of in-house stone-milled whole grain. Fermented for 48 hours at 4°C, then baked in a cast-iron Dutch oven. The crumb is open and slightly chewy; the crust blisters and crackles when it cools.
Thirty percent dark rye flour from a cooperative in Hokkaido, the rest Hokkaido bread wheat, with a small addition of roasted barley malt for colour and a faint bitterness. The dough is stiffer than the country loaf and ferments for 60 hours. The crust is dark and firm; the crumb is dense and moist.
A seasonal loaf made with roasted chestnut flour sourced from Gifu prefecture, blended with Hokkaido bread wheat at a 20/80 ratio. A tablespoon of black sesame is folded in during lamination. The flavour is earthy and faintly sweet, with a thin, crackly crust. Available through November.
Made with einkorn wheat sourced from a small farm in Nagano, with a cooked oat porridge folded into the dough at 20% of total flour weight. The porridge keeps the crumb moist for up to four days after baking. Mild, slightly nutty, with a thin golden crust.
Made in small batches from cream sourced from a dairy cooperative in Aichi prefecture. Cultured for 24 hours with the same levain used in the bread, then churned and lightly salted with Okinawan sea salt. Sold in a glass jar.
One full loaf of the customer's choice, one 180g jar of house cultured butter, and a printed card with the grain origin and fermentation notes for that batch. Wrapped in natural washi paper and tied with cotton twine. Available for advance order only; not available for same-week pickup.
Orders close Tuesday at noon. Pick up Friday morning from the Chikusa bakery, or arrange delivery within Nagoya city.
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