Posts Tagged ‘Dough Recipes’

Some Psycho-licious Fougasse

I always looked forward to Sunday nights when I was young. That was when Public Television hosted a few hours of the best British shows of all time. These shows taught me that another, more cultured civilization existed across the great ocean as our big Magnavox with faux wood trim beamed Benny Hill and Monty Python’s Flying Circus  into our packed living room. I never understood Benny Hill’s humor but because I was at the height of puberty AND his show always featured a quick shot of a woman taking her blouse off, I was riveted. Monty Python on the other hand, was just downright outrageous. The part I enjoyed the most was when John Kleese announced “AND NOW FOR SOMETHING COMPLETELY DIFFERENT!”

      

This summer Chef Nally and myself have been using local, organic ingredients to make some killer schiacciata as well as pizza and bread like the “Triple Pork Paradise,” (above left) featuring imported pancetta, Harmony Hollow Farms pork belly and King Family bacon paired with fresh spinach from Rich Organics, provolone, local maple syrup and Blackberries from Vest Berries. On the right is our Tuscan Schiacciata with mozzarella, provolone, fresh Amish Basil from Chesterhill, fresh mozzarella and small heirloom tomatoes, (that taste like candy,) from Cowdery Farms in Longbottom Ohio.

And now for something else completely different… All apologies blokes, but this entry is about fougasse. It’s a bread made famous in the south of France, essentially a flatbread formed in the shape of a leaf or wheatstalk.

                          

Today I have two styles that I sold this week; a boomerang-shaped fougasse with pearl onion, King Family bacon and Cowdery Farms pablano peppers, (Right picture.) and a sunburst fougasse with basil, La Quercia lardo, blueberries and pistachio nuts, (Left picture.) Optimally, lardo is the fat from the back of a pig that has been fed only acorns and apples the last three to six months of his/her fantastic life, but the best Italian lardo is from pigs that also are allowed to watch cable reruns of Mr. Ed and Green Acres for at least six months!

Here is also an insightful trip into the nocturnal activities of a pizza madman and his outrageous breads. This is another reason for you to stay in school, get a degree and stay away from really hot ovens.

 

 

 

Thank you for hanging out with me. I promise next time I won’t use the term “Glorious,” (I get carried away.)

Almond Pudding-Stuffed Cocoa Ciabatta & Cold March Baking

As I blasted through last weekend baking like a madman from nine ’till nine on Friday night into Saturday morning, I made a spectacular stuffed ciabatta that tasted like heaven. Patty Nally, my stellar baking chef was first to come up with the combination of spent grains (from beermaking,) cocoa, blueberries, honey and almonds- stuffed with almond cream.

This stuffed bread is not gonna be on the agenda during my demonstration at the Las Vegas Pizza Expo- ((insert shameless plug here… Didn’t you know that my demonstration “Calzone’s Stromboli and Beyond” is on Tuesday, March 13th at 12:30 in the Demonstration area?  Please come on down and bring the hunger for some awesome stufed grains!))

Here is the video of me making a ciabatta (or is it a batard) and again; Please forgive the loopy appearance of the Goon, it’s 4:30 in the a.m and I’m in my seventh hour of forming and burning the gluten. Oh, and I do not know where the “Ta Ta.” came from.

                                                 

O.k, that was the prep, then I proofed the dough and sent them into my oven at 474 degrees for 15 minutes then shut them off and waited for another 10 minutes.

                                                 

O.K., after all this baking  at Avalanche, we headed out to a fierce bread sale at the Athens Farmers Market. Fierce is the only word that you can choke out when your face is frozen. Luckily we sold out in three hours.