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.