Our Artisan Bread for November: Herbed Table Loaf

by Bill St. John

"I call it a 'table bread,'" says Jamey Fader, Marczyk's Culinary Director. "We sell it unsliced so you can break it, slice it yourself, hack it up, grab a chunk of it. Tearing off a piece of this loaf during a dinner like this is a primal thing, a nice juxtaposition to us getting all dressed up for Thanksgiving dinner, our napkins smoothed on our laps." Could you even cube it for the stuffing? Hold back a few slices for Friday's turkey and cranberry sandwiches? Mais oui, you betcha.  

Fader's way with this table bread bevokes the wonderfulest role of bread at Thanksgiving dinner: how it sops up what Fader calls "all those tastiest nubbins and bits on the plate at the end, some mashed potatoes, the gravy, the turkey bits." Don't you just crave using a hunk of bread like a squeegee and scouring up all that awesomeness, the hunk's own delicious flavors very much a part of it? 

Marczyk’s Herbed Table Loaf begins its life as what bakers call a “sponge,” an oozy, already-fermenting mix of flour and water to which the bakers add more flour and, in the instance of this loaf, a smidgeon of olive oil and an easy dusting of Herbes de Provence. “That bit of herbaceousness is a good complement to such a savory meal,” adds Fader. 

Orders begin today with pick-ups starting Monday 11/24 - Wednesday 11/26.

Herbed Table Loaf

$7.99