Posts Tagged ‘garlic’

Late September Baking

Here is a video of my baking effort late in September. Please excuse the spaciness of my repertoire. Adding to the fact that there were some early customers crawling all over me, I sometimes encounter what I apologetically call “Bakers Brain.” It’s when I’ve baked all night and cannot remember some of the ingredients in my bread. (much less my own name.)

I failed to mention that the opening mushroom schiacciata has Fontina cheese on it as well as thyme, garlic and black truffle oil. The first ladder bread with cilantro, corn and pablano’s also includes some fab chorizo that I made with local King Family Pork. Yum.

Summertime Baking 2011


                                      This pizza features Chesterhill peaches and Danish blue cheese with a fig balsamic reduction.

This summer has been a great time for breads. Besides the usual suspects, I’ve been able to create alot of local flatbreads and some “schmartizan” stuff as well.

               Spanish Manchego, basil and the first heirloom tomatos of the summer round out this thin crusted “La Mancha” pizza.

I start baking at 10 p.m. and bake until 9 a.m. so these videos never turn out like I envision. I tend to leave out alot of information because of an overtaxed (and already small) brain cavity. Flours here include local spelt, local corn flour with raw sweet corn, rye and a mish-mash of organic all-purp. and all trumps (high gluten.) I use a natural starter on all my breads and a 70 percent levain on big breads and mostly a 65 to 80 percent hydration and 3 day retardation on all.

               How can anyone go wrong with such a great summer bounty for schiacciata (left) and Foccocia al Siciliana (right)

Here are some July breads and pizzas and stuff.