Behold, the $7 loaf of bread.
Okay, a $6.99 loaf of bread.
It’s sourdough. No funky cheeses or herb swirls. No raisins. It’s not particularly huge, even -it’s about the size of a baby’s head, and just as dense. It’s really a $7 loaf of straight sourdough bread.
Then again, it’s a loaf of locally made sourdough bread. That counts for something. Dan The Baker is a local bread-making phenom who makes this particular loaf. His wares can be found in local markets all over Columbus, with a retail store coming soon to Grandview Heights. Beyond the world of breads, there’s also croissants and tarts and scones –as well as breads made with different grains and extra goodies thrown in. Those big ones will run closer to $10.
The label on the bread explains why the thing is a little pricy- it’s got more than Dan’s name, the loaf also has expensive stuff inside: lots of organic flours (including whole wheat and brown rice flours), sea salt and wild yeast.
Still, the high-end bread it does its own thing against a lower-priced grocery sourdough. First, Dan’s version has a stronger smell. It’s beer-like and fermented. Second, Dan’s bread is super heavy -that earlier baby’s head comparison was apt. Add to the equation a very present, strong sourdough flavor: Dan’s bread is not a back seat thing.
In fact, where most bread is a vehicle for butter, the prospect of butter seems almost strange on this particular sourdough. It has so much going on already with its strong flavor. Plus, it has a serious crust, it demands extra gnawing and fully engaged tooth action.
So, is it worth $7? You might not be willing to pay that for a bread on which to build your peanut butter and jelly sandwiches; but this bread isn’t really that sort of background bread. It stands by itself. Given those qualities: $7 doesn’t seem that bad.
More information can be found online at www.facebook.com/danthebaker1.
Baking photo by Rebecca Brown of www.becca-anne.com. Bread photo by Walker Evans.