Patty Nally is the brains behind our whole baking operation. She has mastered the art of baking and makes practically all our schiacciata, fougasse and specialty stuffed breads.
Dag! The worse thing about having a blog and making alot of food is being too busy (and thus too forgetful) to document all the processes, recipes and drama that happpens in baking.
Above is my “Scaletta,” an Asiago-stuffed slim ciabatta with black and green Cerignola olives, Molinari pepperoni and roasted garlic.
This year, I’m trying to commit myself to document some the righteous, bodacious, delicious and downright wierd stuff we bake here at Avalanche. Luckily, I’ve got a grat guy named Keith Mc Carthy to help with photo’s. Otherwise, I’ll stop, was my hands, grab the camera and snap away.
Here is my King Family Farm chorizo and peppered bacon meatballs on a schiacciata with Bellweather Farms Crescenza from Sonoma County, fresh mozzarella, Stanislaus Alt Cucina tomatoes, fresh basil and Calabrian chili’s. (do I even havta say ‘yum’)
I love making these Boule’s or what the French call “Bowls.” I use an organic levain made with spelt flour and knead these three times over a period of 2 days while they are retarding in my walk-in, this makes for a tight but consistant crumb perfect for sandwiches or bowling. “Steeeee-rike”
Here is a video of what we baked for this weeks Farmers Market. Please try to overlook the fact that my brain is fried from baking for 12 hours straight. (I mis identify the large loaf which is actually what I call a “Flintstone Wheel” or a Tortanno-type of large bread.)