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https://www.clearflourbread.com/
Using simple ingredients - flour, water, salt and yeast - we scratch mix and hand shape long fermented doughs for stone hearth baking. Monday–Friday: 8am - 7pm Saturday–Sunday: 9am - 6pm
https://www.yelp.com/biz/clear-flour-bakery-brookline
https://roadfood.com/restaurants/clear-flour-bakery/
Be sure to check their websites for a handy chart of daily availability for certain bread varieties. Clear Flour is open Monday through Friday from 8am to 8pm, …
https://www.boston.com/food/food-news/2021/12/01/clear-flour-bread-best-cookies-in-mass-according-to-yelp/
2 days ago · Christy Timon and Abe Faber originally opened Clear Flour Bread in 1982, but the bakery changed hands in 2017. Now, Nicole Walsh and Jon Goodman run the neighborhood spot, where Walsh is …
https://www.facebook.com/clearflourbread
Clear Flour Bread, Brookline, MA. 3,921 likes · 5 talking about this · 1,943 were here. Clear Flour Bakery is a small, family owned and operated bakery specializing in the authentic breads and...
https://www.clearflourbread.com/employment
We would be pleased if you could arrange to visit our bakery, allowing us to give you a tour, show you our 12,000 pound French hearth oven, and introduce you to some of our... Monday–Friday: 8am - 7pm
https://hiddenboston.com/ClearFlourBread.html
The bakery--Clear Flour Bread--is an outstanding spot in Brookline that is hidden away at the intersection of three lightly-traveled streets near the Allston border. And sure, if you live in Allston or Brookline, there's a good chance that you know about this tiny family-owned place just off Commonwealth Avenue, but other than locals, folks in ...
cambridge street | beacon hill 209 cambridge street boston, ma 02114 857-449-7452 mon-fri 6:30a-7p sat-sun 8a-6p
https://flourbakery.com/locations/south-end/
open for weekdays from 7am-7pm and weekends from 8am-6pm for outdoor dining, and take-out or delivery! click the order button above to view our full menu including daily specials!
https://www.thefreshloaf.com/node/2979/clear-flour
I think clear flour is probably what the NY Jewish bakers used for bagels and bialys also. I've been using a fairly high gluten bread flour (13% or so) for my bagels and they come out nice and chewy, but Nancy Silverton (Breads from La Brea Bakery) quotes her old Jewish baker friend Izzy to the effect that bagels aren't bagels unless you use "high-gluten flour", which I take to mean clear flour.
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