Sea salt, imported spring water, and organic grains — that’s everything that goes into the deeply bronzed loaves of bread at 123Dough Bakery (78 Westchester Ave, Pound Ridge). Open since March, the bakery is part of H.I. Food Lab, a food-research group that emphasizes methods that maximize the flavors and nutrients in ingredients.
At 123Dough, baker and founding member Louis Kim adheres to that credo with ancient-grain loaves, like German spelt, American rye, and blends of einkorn wheat, emmer, and kamut, that are milled on-site and fully fermented to improve digestibility.
“This is literally whole grain,” says Kim, explaining that pre-milled flour has reduced wheat germ and bran, which improves shelf life, while impeding flavor and reducing nutritional value. Also available in-store are is a small selection of other products including honey, green teas, and private-label olive oils and vinegars.