A rotating seasonal blend of biodynamic Ontario wheat flours, stone-milled rye, and Ontario rock salt. Slowly fermented with Wild Yeast to produce a flavourful crusty loaf.
The Story
While developing the recipe, Chef and Owner Daniel Angus brought loaf after loaf to friends and colleagues, inviting them to taste and assess changes in flour, hydration, and fermentation. A fellow sous chef at Langdon Hall aptly dubbed the “control” loaf “The Benchmark.” The name stuck, and The Benchmark earned its place on Terroir Bakery’s earliest menus.
