This is the most exciting part of the year in Athens, Ohio and the starting bell is truly the rise of the ramp. Soon the morels, asparagus and strawberries will follow. It’s been a cold one but the cherry blossoms are starting to bloom around here and I am waiting to steal some to pickle “Sakura no Shiozuke” style from my neighbors very, very soon.
Here’s some baking I did last week because…it’s how I make my living and I love it.
My potato bread is sort of a hellish mix on the table but well worth it when you eat it.
Then I have the baguettes with a nice crisp crust and open crumb.
Or some fabulous “Ramp Schiacciata” with aged provolone and Valoroso tomatoes and a thick and airy Pizza Romana.
Anyway, its all in my crummy video. (The last with this sorghum molasses-soaked phone.)
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.)
