Stone-milled flour from Barton Springs Mill. High-mineral sea salt. A live starter, and the hours it needs.
Temple, Texas
Stone-milled flour from Barton Springs Mill. High-mineral sea salt. A live starter, and the hours it needs.
Whole foods, and nothing you cannot pronounce. Every one named.
Flour from Barton Springs Mill in Dripping Springs, ground cool on stone.
Hours, not minutes. Time is the ingredient nobody sells.
Every bake made against real orders.
Ingredient and nutrition transparency
Simple ingredients is a standard here, not a slogan. Everything that goes into a loaf is written out in full on that loaf's page, in plain words. No proprietary blends. No flavorings hiding behind a category name. Nothing you would have to look up.
Where a recipe is sweetened, it is sweetened with raw honey, and it says so. Where a recipe calls for added gluten, that is named too. Ask what is in a loaf and you will get the list, not a brochure.
Nutrition here is a consequence of how the bread is made, not an additive. The flour is stone-ground, which keeps the heat low enough that what is in the wheat berry survives the grind. The ferment runs long. Nothing is stripped out and put back in. That is the whole of it, and it is why the method is described on this page in as much detail as the ingredients.
If it is in the bread, it is on the page.
Chosen, not sourced on price
Joshua holds a BS in Nutritional Sciences from UT Austin. He studied what goes into food long before he sold a loaf, and he picks every ingredient in this bakery himself. That is why the list stays short and plain, and why each ingredient is named here rather than hidden behind a category.
01
From Barton Springs Mill in Dripping Springs, not a commodity supplier. Stone milling keeps the grain whole through the grind instead of separating it and recombining it afterwards. The Signature loaf alone uses five different flours, chosen for flavor.
02
The plainest thing on the list and the hardest to improve on. It is weighed against the flour to the gram, because hydration is what decides the crumb. Joshua is working on sourcing it from something other than the tap, which is the next change he intends to make here.
03
Currently fine ground Celtic sea salt, unrefined. Nothing stripped out of it and nothing added back in. The salt is chosen for its mineral content, and it is the only seasoning in the Signature loaf.
04
The same culture every week, fed and kept alive. It works slowly, which is the whole reason the bake runs on the schedule it does.
Read the back of a supermarket loaf. Then read that list again.
For cafes, restaurants and grocers
Daily Lechem is taking wholesale enquiries from cafes, restaurants, and grocers around Temple, Belton, and Killeen. Standing weekly orders, one bake, your name on the crates.
What we will need from you: how many loaves a week, which breads, what day suits your kitchen, and where it goes when it arrives.
The weekly bake
A 1 kilogram naturally leavened honey wheat sandwich loaf made with stone-milled flour from Barton Springs Mill and certified organic ingredients. Soft interior with a structured...
$13
Naturally sweet. Functionally nourishing. Intentionally finished. This loaf is crafted with whole, purposeful ingredients -sweetened exclusively with wildflower honey from Walker Honey Farm and naturally occurring...
$13
A 1 kilogram naturally leavened sourdough sandwich loaf with sharp cheddar cheese and fresh jalapeños. Made with stone-milled flour from Barton Springs Mill and certified organic...
$14
A 1 kilogram naturally leavened sourdough made with stone-milled flour from Barton Springs Mill. Long fermentation. Open crumb. Balanced acidity. Made with fine ground Celtic sea...
$12Order any time, day or night. Pickup is Saturday, any time during business hours.
In process
Step one
Flour, water, salt and starter, then hours of waiting. No shortcut exists for this part.
Step two
Every loaf is portioned and shaped by hand, which is why there is a limit to how many exist each week.
Step three
Baked in the morning, cooled on the rack, then bagged and labelled with your name for Saturday.
Out in the open
Photographed on the water, Bell County
Why stone milling
Most sourdough at a farmers market is good bread made with commodity flour. This flour is stone-ground at Barton Springs Mill. Stone turns slowly and keeps the heat low, so what is in the wheat berry stays in the flour: the B vitamins, the vitamin E, the lipids in the germ.
Industrial roller milling runs hot, and that heat destroys them. It is the difference between flour that is still the whole grain and flour that has been taken apart and put back together.
Every loaf, every week
0 hours
The one nobody sells
Commercial yeast turns flour into bread in about ninety minutes. A sourdough starter takes most of a day. Hold the button and watch the crumb open up.
Press and hold the button to advance the proof. Release to let it ease back.
Twelve hours. That is the part you cannot rush.
The baker
Joshua holds a BS in Nutritional Sciences from UT Austin. He spent years studying what goes into food before he ever sold a loaf, and he still chooses every ingredient in this bakery himself. The ingredient list is not a marketing decision. It is what he landed on.
Daily Lechem started the way most good bread does, with one person, one jar of starter, and more patience than sense.
The bake happens once a week in the kitchen at the RosieJo shop, against orders that are already placed, and the bread is carried over from there. Nothing is made speculatively and nothing sits. A move to a new kitchen, Feed My Sheep, is in progress.
Where to find it
Order whenever you like. Ordering never closes. Collect at the RosieJo shop in Temple any time during business hours on Saturday.
Bread that goes unsold is passed to Café Soleil for community food use.
Questions
Cut side down on the counter, two to three days. After that, slice it and freeze it. It toasts back beautifully.
Saturday, any time during business hours, at the RosieJo shop on S MLK. Ordering itself never closes, so you can place an order whenever it suits you and collect it that Saturday.
Sometimes. Saturday is the general rule rather than a hard one, because it keeps the week workable. Email Joshua directly and he will arrange something where he can.
Not yet. Wholesale accounts are the first thing we will deliver.
A live starter instead of commercial yeast, and a long slow ferment. That is the whole method.
One email a week, the morning the new bake goes up. Nothing else, ever.
