
01/04/2023
omw
100% sourdough bread by an amateur home baker.
• Leesburg, VA.
• local pickup & delivery.
•
Operating as usual
omw
happy new year to people with money
goodnight
you’ve just never had szerémi zöld from fruška gora
you’ve just never had szerémi zöld from fruška gora
my top 5 meals of 2022, in chronological order.
3.28 - we visited NY for RAW wine, so a trip to 4H was in order. it was ’s first time and a reunion with . forgot to get a food pic, but trust.
4.25 - amazingly simple and simply amazing. and my first time sharing it with my sister 💙
4.27 - my sister was in town from australia this week so we hit Lutece two days later. blessed us with the hiramasa collar and an insane dollop of caviar on our tartare.
11.16 - RAW wine in toronto so we hit one of ’s favorite spots and it did not disappoint. the food and hospitality end to end was fantastic.
12.5 .rngr - finally got to sit down and eat a park ranger meal after serving them to others all year and it was as good as you can imagine. a great way to finish out the year.
🆕🆒
you can’t hurt me
the subtle crushed violets. the tasteful juniper. oh my god. he even called ovaltine.
she let him hit because he called juniper
I take everything personally
this weekend at . legit food cooked by real people that aren’t appropriating other cultures for the their own personal gain. very excited to support honest asian cuisine and share sean’s food with you this weekend.
great night with and friends.
thanks for coming out 🙏🏼💙
I took the pomelo to japan
I’m just trying to enjoy my beverage
I will follow you into the dark
instagram vs reality
at tonight and tomorrow. acting up all weekend.
recent standouts
at this weekend. so stoked to bring my guy out here for a couple nights. service on saturday and sunday, food and wine all night. don’t sleep 💤
flyer by
bum ass
I accept your apology in advance
we love duly’s place
worlds collide
💙
f**k it we ball!!! thank you so much for having .rngr in your space and helping bring it to life in cincinnati, it was a great time hanging with the team. thank you everyone for coming in and eating all the food and drinking all the wine. and big shout-out to for the endless hospitality this weekend, everything was extra cheese. we can’t wait to have you guys in detroit soon.
.rngr charring some leeks for service this weekend. we’ll be at tomorrow and on sunday. we’ll see you soon cincinnati.
one of my favorite wines this summer - intensely compelling rosé from dominique hauvette of . a rosé worthy of taking seriously year-round.
fun times at the wine bar.
today is my birthday. I’m officially 30.
ok so now that we got that out of the way, I’m hijacking my birthday post to tell you guys that .rngr is coming to Cincinnati next weekend for a little back to back collab with and . super stoked to come back and do something fun in my hometown. I miss Cincinnati so much and I can’t wait to visit again. shout-out to for inviting us down, truly a pleasure. we’ll see you guys next weekend 🍇
flyer by the trusty mercenary
stoked to be hosting at tomorrow. picked out some fun glass pours from their book and is putting together some great dishes, including a pasta set which is so exciting because I love pasta and I wish I could be there as a guest eating pasta but instead I will be serving the pasta which is also cool but not as great as eating the pasta.
anyway. doors at 4 tomorrow, food & bev til 10. see you tomorrow!!!
as always, amazing design work by ❤️🔥
great weekend up north. thank you and for showing us around. can’t wait to go back.
last night was a blast. thank you everyone for coming out for another .rngr dinner. you guys are amazing and we have so much fun putting together food and wine for you. shout-out to for letting us use the space and helping us source the wines!!! and another big shout-out to the ladies at the end for helping us put all this together. we couldn’t do it without you two 💙
thanks again everyone, can’t wait to do it again soon. stay tuned.
we have been trying to contact you about a dinner by .rngr at . seats are limited. DM .rngr to book. see you soon.
“minimal intervention” is also acceptable
friends don’t let friends order more than one glass of the same thing
niche content
first weekend back at was a busy one!!! .rngr crushed it this weekend l, selling out both nights. you guys showed out hard and it was a f**kin blast. putting wine with ’s food is always a good time, and we got to open some fun stuff with all the plates. big love to all of our adventurous guests willing to get weird with whatever we throw at them. we can’t wait to do it again soon.
i’m stoked to be joining the team full time at ladder 4. some fun stuff in the works, so stay tuned and swing by any time, we’re always down to clown. see you soon.
Leesburg, VA
Saturday | 8am - 6pm |
Sunday | 8am - 6pm |
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the mix day groutfit as I get ready for the last day of the @wheatlandspring farmer’s market. we’ve been at it all summer, but this will be my last market bake for you guys. i’ll have a full spread of everything and hopefully i’ll be in a good mood, but no promises. hard to stay upbeat on no sleep. although if you come say what’s up and give me a hug, I will feel a lot better 😘
hung out on facetime with blake and her mom while I was shaping today. they helped me capture the bouncy-ness of the spelt dough while I was on the phone. it’s a shame there’s no sound because bonnie was very supportive. it was a really wholesome clip. this was a really fun dough to work & shape. I love working with spelt, it’s always delightful. anyway - spelt loaves for tomorrow’s @wheatlandspring market. hanging with @farmfireside @georgesmillcheese @greenstonefields @willowoakscider as always. can’t wait to get back 😇 ok time to go to bed before my overnighter. see you guys tomorrow.
adventures in rofco baking - today was my first bake in my rofco oven. safe to say, it was very different than what I’m used to. what I thought would be a pretty hands off process is actually more hands on than my home oven setup. more shuffling, more maintenance and checking in, etc. i’m in an unenviable position - my doughs are 12” in length and 1000g. its a pretty snug fit in the narrow and short chamber of the B20. I imagine that with time, i’ll get into a flow but right now this oven has got me on the ropes. it’s a learning process, like all things baking. the more reps I get in, the better it’ll get. if you’re getting bread today, the bread is very different than my usual bakes. be prepared for it to look like this - really dark on top and slightly blonde sides. thank you all for your patience and understanding while I get the hang of this stupid f**kin oven #teamrofco lmao
I get a lot of questions about how I bake my breads in a home oven, especially the baguettes, so here’s a little a glimpse into my loading process. this is towards the end of yesterday’s bake. baguettes are the last doughs that go into the oven since they’re a fully ambient process. by now, i’ve already baked off everything else for the day. I bake everything on steel. I started out with the #bakingsteel™️ but as my production expanded and my needs grew, it was too small for what I wanted to accomplish. so I went to @metalsupermarkets and got custom cut steel plates to fill the racks in the oven and maximize the baking surface. they’re 16x20 and 1/4” thick and it cost me like $60 total for both of them. strongly recommend going this route if you’re trying to bake baguettes and pizzas in your home oven. i told the guys my needs and what i was doing and they were super helpful. I preheat the oven the same way you would if baking in a dutch oven. I get the steel super hot so it transfers that heat directly into the dough and forces it to rise and expand. to steam the oven, I soak some rolled up towels and humidify the oven with them for about 10-20mins between bakes while the oven is getting back up to temp. then I pour water on lava rocks to really get a big burst of steam and get that oven spring. the most important part is that towel!!! I lay it down on the glass so that any water flying out of the cast iron doesn’t crack or shatter the glass on the door of my mom’s ovens. if that happened, it would definitely be the end of this little project lmao my mom would murder me. I do this like 6-12 times a day depending on my baking load that day. i use this method to bake my country loaves, baguettes and anything else that needs steam to rise. it’s a pretty annoying multistep process to maintain the humidity and heat of the oven to get a decent bake but it’s the hand i’ve been dealt and I’m making the most of it.
doing my daily stretches over here. two tubs of country dough & a little focaccia for tomorrow’s bake. this song always comes to mind when I’m doing folds. I figured it’s time to make a music video.
this morning’s dough dump. super clean lately, just peeling right off the tub and onto the counter. if you listen closely, you can actually hear it releasing from the tub. incredibly satisfying. this is all getting shaped up for tomorrow’s @fgs_leesburg bake. I went to bed last night at 7.30PM, an hour-ish earlier than usual, which is too early I guess because I woke up at 11.30PM and couldn’t go back to sleep. around 1AM, I gave up and came upstairs to start my day. started baking by 2AM and mixing around the same time. I’m f**kin tired but it’s 10AM and I’m completely done with all of my responsibilities today, just in time to call @blakejuras and say good morning as she starts her day. yo @lymanavebread is it obvious that I held my breath while recording this
it’s been a while since we’ve done a slice vid. I always try to hang onto a loaf from each bake just to keep my mom happy. she comes home from a long day and the first thing she does is grab whatever i baked that day and rips into it with some cheese. it makes her happy and it gives me a little flexibility as I continue to take over the kitchen. it’s really beautiful out today. I took the long way home coming back from deliveries. 30% warthog 85% hydration 2.5% salt 20% levain
I’m starting an onlyfans account for my bread and I’m calling it crumbshots. that’s it, that’s the post.
shaping videos are fun and I should do them more often. these are some baguettes from yesterday’s bake. I’m not the fastest or the most precise but it seems to be working. the spelt in this dough gives it some nice extensibility and makes shaping a breeze. these go through a 4hr bulk with 2-4 folds depending on how the dough feels. divide into 400g doughs and pre-shape into loose logs. let rest for a bit, then final shape into baguettes and let proof for 2hrs-ish until they’re ready to bake. • 20% spelt • 72% hydration • 30% levain • 3% salt
it’s been a while since i’ve shared a shaping video. mostly because i’ve been switching up my technique a lot over the past six months and trying to figure out how I wanna shape my doughs. I learned how to shape by stitch shaping like most people do, but I switched over to whatever @joshfox_bread_ and @scruffybakes do. does that technique have a name guys? anyway, I really liked how the dough came out more elongated rather than super taut and tall when stitch shaping. I was having trouble building tension though and felt like I was over-handling the dough, so I cut out the last step and just started stitching in the banneton after it relaxed for a bit. I like this shaping method a lot, it gives me the longer, more even loaves I’m looking for.
hey y’all - just wanted to let you guys know that I’m down to trade with you!! I’m all about the barter system and helping people locally and making things accessible for everyone. if you make something or do something or whatever it is, lemme know and we’ll figure it out! I love supporting people locally and I wanna give back to the community that has helped me achieve my goals. let’s be friends!!! also @humblebakehouse you make talking to the camera look so easy. this took like five or six takes, I might need to write myself a script next time and just say the lines lmao • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms @eater_dc
adventures in folding - after mixing, the dough begins its bulk fermentation stage. this is the point from which the levain is mixed into the dough until the dough is divided and shaped later. the amount of time the dough spends in bulk depends on the temperature of the dough and ambient temperature of the room. ideally i’d like my dough to be at 78F, a healthy fermentation temperature. if so, bulk fermentation will usually take about 4hrs. during the first 2hrs, I perform a series of folds every half hour. this is a critical step in the process of mixing a dough. these folds help the dough build strength so that it can hold it’s form during shaping and rise nice & tall when baked. I’m performing some coil folds on my dough here, which is when I pull the dough up from the center and fold it under itself. this stretches and relaxes the gluten network of the dough, which will strengthen it over time after performing these folds 4 times every half hour for the first 2hrs of bulk. after the final set of folds, the dough is left alone for the remainder of bulk until it’s time to shape. this is half of the dough that I’m prepping for tomorrow’s @fgs_leesburg bake, about 10.5kg. it’s 30% whole warthog wheat and about 85% hydration. the dough is feeling good today! looking forward to shaping it later. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
good morning - here’s some country dough getting mixed in the spiral mixer. these mixers are specifically made with bread & pizza in mind. they thoroughly mix the dough but also develop strength in the dough during the mixing process. they’re comprised of a two part system: one is the rotating dough hook that catches the dough and mixes it and the second part is the bowl, which rotates around the hook, making sure all the dough is evenly mixed and developed. there is also a bar in the center called a breaker bar that catches the dough and pulls it back from the hook. all of these work together to build a dough with a strong gluten network to give you that light & fluffy bread. this is the first part of the mix with the levain, flour and 90% of the water. the dough will rest for a bit, then i’ll add salt and slowly stream in the rest of the water as it mixes. then i’ll do it all over again with another 10kg of dough. I just got this mixer a couple months ago and i’ve already outgrown it lol this is only half the dough I need to mix for the @fgs_leesburg weekly bake. but then again, I used to mix all this by hand and lemme tell ya, the mixer does a much better job than I can and it saves me from a lot of aches and pain. and it gives me time to do dishes, unfortunately. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
first country bake with whole spelt flour and it is looking happy and healthy!! very rare fresh out of the oven cut video lol the loaf was still hot af but I couldn’t help myself. like I said yesterday, this was a challenging dough to work with for the first time but I’m stoked on how it came out. can’t wait to run it back on some more dough. i’ve been taking it easy on the baking the past couple weeks but I’m feeling super inspired and driven right now so stay tuned for more dough action. 25% spelt 5% rye 82% hydration • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
two weeks off + slightly overproofed dough = a sloppy shaping session. I was pleasantly humbled by my dough today after taking a bunch of time off. starter was being real sluggish this morning, which made for a delayed mixing session, which pushed bulk fermentation a bit behind, and then i misjudged the bulk and ran it a bit longer than I should have which had me shaping kinda late in the day, so the dough didn’t get into the fridge until later than usual and as a result, i might have to cut the cold proof short a bit earlier than i’d prefer BUT it felt good to get my hands messy again. lessons were learned, time for bed, goodnight folks ✌🏽✌🏽✌🏽 • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
really on my winter break flow #cozyboy3000 #mommywinetime #ultramaxrelax #coolwinekidzonly #insideasnowglobe #labelsout
first bake with dough that came outta the spiral mixer. I love this thing, really impressed with how my dough felt during folding and shaping and the crumb shows the results 💪🏽 82% hydration 20% whole grain 4hr bulk 16hr cold proof • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
as requested by @mpalfaro here’s a little clip of how the pain d’epi is scored. it’s the same baguette dough, shaped like a baguette, but just snipped with scissors and offset right before going into the oven.
getting more confident with my shaping. lately orders have been increasing, so i’ve been able to shape a lot more dough at once and getting into a flow. it’s not much compared to most, but a dozen doughs back to back really helps you pick apart your technique and immediately correct and improve on the next dough. practice practice practice. these are for @fgs_leesburg tomorrow. 20% whole einkorn & rye at about 80% hydration. going in for a cold nap before I bake them off tomorrow morning. around here, it’s a good day when I get dough into the fridge by 5PM. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
a little sloppy shaping of some wet, sticky, proof-y country dough. 1000g, 82% hydration, 15% whole einkorn, 5% whole rye. shaping has always been difficult for me. I’m tempted to decrease my hydration sometimes, but I love how the bread turns out. maybe i’ll do smaller doughs? I shaped some 800g dough the other day and it was so much easier, but i love these big loaves. I feel like i’ll never get good at shaping, but lately i’ve been locking in my bulk ferment and improving my mixing methods, leading to a stronger dough that’s more easy to shape. still practicing, still learning, still trying to get better every day. • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
slice & crumb shot of yesterday’s bake. 14% turkey red, 6% abruzzi rye, 80% hydration & 30hr cold proof. feels good man 👅 • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
shaping up some country loaves for tomorrow’s orders. dough was feeling good today! I was feeling good today! I got my @campbell2664 dough knife! today was a good day!!! • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms
shaping up those country loaves for @fgs_leesburg tomorrow!!! rolling through with some extra goodies too, stoked to share! you know the drill by now, keep your mask on, keep your distance and most of all, keep your cool. see ya there folks • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms @sourdoughbreadart
a little extra saturday loaf, just for me 🥰 30% einkorn, 80% hydration • #sourdough #sourdoughbread #sourdoughclub #sourdoughstarter #fermentation #naturallyleavened #food #food52 #focaccia #baguette #bread #breadmaking #homebaker #homebaking #baking #bakingsteel #flourwatersaltyeast #flourwatersalt #opencrumbmastery #levain #levainnaturel #painaulevain #northernvirginia #dmv #loudouncounty #loudounbiz #loudounfarms @sourdoughbreadart
A Touch of Destíní - something different LLC
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