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Hearth Breads

Hearth Breads

Quinn Cooks is ecstatic to present our handmade old-world Hearth Breads! Our Hearth Breads are the products of old-world recipes, made with modern culinary techniques and understandings combined to make the ultimate loaf. We start our breads by checking the protein quality of our flour, the most important part of any hearth bread, Quinn Cooks only uses 12% protein (gluten) flour in our loaves. In our testing we found flour with too much protein can significantly increase the nitrogen fertilization during the proofing phase, leaving the finished product with a brittle crust and huge pores and holes inside the loaf. The Quinn Cooks team relies on decades of professional culinary experience to monitor every detail of our loaves, details like the presence of polymeric and monomeric protein in different flours and how to mix those flours to maximize large and small gluten polymers that help our dough keep the right shape and the perfect consistency. Our team also meticulously monitors other key factors like Propper gluten development, proofing times, yeast management, conversion of sugars to alcohols, and co2 levels within the dough. After all the conditions are perfect, we bake our handmade loaves using steam, quarry rocks, and the right variations in heat and humidity levels to replicate an old-world clay hearth oven. Quinn Cooks Hearth Breads are the best old-world style loaves we can offer, scroll down, and try it yourself!

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Quinn Cooks is ecstatic to present our handmade old-world Hearth Breads! Our Hearth Breads are the products of old-world recipes, made with modern culinary techniques and understandings combined to make the ultimate loaf. We start our breads by checking the protein quality of our flour, the most important part of any hearth bread, Quinn Cooks only uses 12% protein (gluten) flour in our loaves. In our testing we found flour with too much protein can significantly increase the nitrogen fertilization during the proofing phase, leaving the finished product with a brittle crust and huge pores and holes inside the loaf. The Quinn Cooks team relies on decades of professional culinary experience to monitor every detail of our loaves, details like the presence of polymeric and monomeric protein in different flours and how to mix those flours to maximize large and small gluten polymers that help our dough keep the right shape and the perfect consistency. Our team also meticulously monitors other key factors like Proper gluten development, proofing times, yeast management, conversion of sugars to alcohols, and co2 levels within the dough. After all the conditions are perfect, we bake our handmade loaves using steam, quarry rocks, and the right variations in heat and humidity levels to replicate an old-world clay hearth oven. Quinn Cooks Hearth Breads are the best old-world style loaves we can offer, scroll down, and try it yourself! 

1 lb Hearth Ciabatta Loaves (Boca Raton/ Delray Beach)
2 lb Hearth Ciabatta Loaves (Boca Raton/ Delray Beach)
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