TRADITIONALLY INNOVATIVE CHAD ROBERTSON FROM TARTINE BOOK NO. 3 (CHRONICLE BOOKS, DECEMBER 2013) LIKE YOU, WE Have MADe BREAD OUR SPECIALTY ALL NEW Self-Service Frame Slicers Maximum safety due to the double cover being locked during the slicing cycle Removable, ergonomic crumb collector Automatic slicing cycle Simple to use Slice thickness from 3/8'' to 1-1/4'' Up to 200 loaves per hour 5 years parts & 1 year labor warranty Chad Robertson pushes the envelope in quest of better flavor. addition to experimenting with high-hydration doughs. He learned "the biggest factor" in the flavor of bread is what you develop in the process of fermentation. "I'm really excited to try new flavors," he said. "We are always trying to make what we do better. Tartine's Country 2.0 is coming out next week. We believe in naturally leavened, fresh milled breads. My favorite grain being source now is einkorn being grown in North Dakota." Craft bread bakers across the country have, in recent years, turned to milling their own flour at store level in a quest to bring more flavor to a wide variety of breads. This process can bring on a new set of challenges, in that consistency can be harder to deliver, but bakers who believe in the movement are working out the dayto-day issues. 48 < JUL 2017 | bakemag.com +1 781-721-2100 * office@jac-machines.com * www.jac-machines.comhttp://www.jac-machines.com