Archive for the ‘Bread Recipes’ Category

Insane in the Membrane: Caul fat Batard

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Hey, if you are looking for a power punch of porcine paradise look no further than a freshly par-baked batard wrapped in fresh herbs, bacon or Prosciutto di Parma and caul fat! then baked again for an extra nudge off that porky cliff of deliciousness.

Now, this may sound kinda shocking but caul fat is the reason why a lot of foods that would otherwise fall apart, stay in shape and have a hint of wondrous fatty goodness in them. Caul fat is the thin layer of net that surrounds the stomach. It can be from cows, sheep or pigs and over the centuries has been used in many foods such as the French Crepinette and veal sausage, British Faggots, Italian Fegatelli as well as being widely used in Russian cuisine and the Chinese make a great crab and pork dumpling in caul fat.

So why not a batard wrapped in caul fat? Well, I’ve been tinkering with foods that hold flavors close to baked wheat and infuse that wrapped goodness into the loaf. Here it is.


First proof the loaves.

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Then bake them in a 550 degree oven with or without steam the way you would usually bake a batard or baguette. When par cooked, pull from the oven and immediately place a layer of caul fat topped with bacon or Prosciutto di Parma and chopped basil, cilantro and Italian flat leaf parsley.. Roll up the log and place back in the oven on a tray. The fat will leak a lot.

caulfat batard

These batards I baked were for sale so I had to keep the ingredients together for my customers to reheat at home. What is really cool with caul fat wrapped batards is when the caul fat disappears, it creates a misshapen or bent batard or “Bentard”, like the one above.


Remember to always wash caul fat, which usually comes in very large frozen blocks.

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I know your moms probably said never to play with your food but she probably never said about playing with and internal pig lining, bacon and herbs. I hope you can try this.

Aprils Showers bring May Baking

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Those are the two words I mutter when I finally load the car up to leave the Athens Farmers Market every Saturday. It only takes me a few hours to sell over 400 loaves of bread, pizza, fougasse, Turkish-style pide, na’an, baguette, boule, ciabatta and everything in between. I am a real lucky guy to have a community that embraces wild and wonderful foods including as many local products as my farmer friends can throw at me. I also couldn’t do this without my baking buddies Torrey Evans, Jeremy Sykes, Joel Fair and David Valentine. Here are some pics of the stuff we bake.

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A fairly insane caul fat-wrapped batard with fresh herbs and bacon. A heart healthy log of pork goodness! Just heat and gorge.

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Some wonderous sourdough that Torrey Baked.

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Asparagus season is here with my crunchy and delicious asparagus stuffed fougasse with a chickpea pudding, ramps and a local Integration Acres aged goat cheddar cheese.

may 2015 194iiAdd to that some long fougasse filled with basil, cumin and bacon and topped with Asiago cheese.

may 2015 200iiAdd to that the Bumble Bee Batard stuffed with a cool potato pudding- coming up in another post…enough already, check out the videos below.

Here are a few videos of the last months baking. Please remember, I am usually addled by the previous 12 hours of baking frenzy…not the best time to turn on the personality but I make up for it with the male and female strippers at the end of the video…Booya!