Brownstone Focaccia
I first brought this bread to life during my Chestnut days… This and my bourbon raisin wheat bread along side some perfect pickles and really good olive oil. I really think it was this focaccia that gave the ʻnutʼ an extra leg, and from that point on became a staple for all who entered the joint. You can still taste my original version today and tell Michael I say hello if you go.
Oh sexy focaccia – May all your crunchy tomato-y, fluffy olive oil goodness provide as many with as much l.u.v. as you have provided me.
EATme! – Sliced about an inch thick, charred on the grill, basically burnt, but cooked like a medium rare, set atop to dunk in broiled brandade & yea.
Ingredients: Wheat flour, 00 fancy durum flour, sugar, sea salt, olive oil, yeast.
South Slope Sour
And so SCRATCHbread was born with this South Slope Sour Dough. This all-natural beauty has more active natural yeast than I have ever seen! What’s in the air in south Park Slope Brooklyn is what gives this bread its character. Super thick crust, fluffy, chewy, tangy, salivating goodness rocks from all angles of whichever “South Slope Sour” loaf you try.
This bread ain’t your typical sour, and for good reason. Made with organic whole wheat flour, ‘OO’ durum, dark rye and spelt flour to contribute to its deliciousness. I guarantee you’ll want more.
EATme! – Simply toasted with good butter… really.
Hands Boulle – From their visual beauty to the serious time they take to develop, these are my babies in all aspects. Their name also derives from a nickname, ‘hands’, given to me by my compadre “pal” from my chef days, Peter, a wine genius and well respected restaurateur. Branded with a handprint, this bread is designed by shape and from the principle of watching Peter orchestrate a dining room like a puppet or a conductor of a full orchestra.
So these are my Boulles:
96’ Riserva ‘Hands Boulle’ [1550g] – Aged at least a week , as I call ‘loaf fermented’. Don’t even think about crunching into this if you’re often considered a wuss, whiner, over arrogant or perfect… you will not get along… this bread is for the belt buckle wearing, cut a steak with a fork, lick your fingers at the table kinda soul… its the James Brown of Sourdough… Funk sex appeal. Without the cocaine of course…
The ‘Hands Boulle’ 72 – It’s not a discus… if you have to throw it, chuck it at a wall I guess, but just have some warm fondu ready to eat all the broken pieces with… I highly advise a gentler approach however, and just crack it open… Aged 3 days, to me, this is the perfect bread for salamis & cheeses, and really good olive oil of course…
Fat Ficelle – Pleasantly plump, and doesn’t need black to cover the curves… I have always thought baguettes were too general, so this is my response. A little thicker, more shattering of a crust, a little skinnier, and not so damn long… this is my hero.
Ingredients: Wheat flour, organic dark rye flour, organic whole wheat flour, organic spelt flour, sea salt, organic roasted corn flour, corn meal.
Whole Wheat Spelt Nut
You want hearty? You want good, healthy, done right… and with whole grains? This is the bread! I’ve got dried bourbon soaked dried cherries & currants, sprouted spelt, tons of whole grains oats and… oh yes, toasted pecans…
Snooty wheat bread this is not, however…, in fact this is the overweight basketball player that always delivers… The underrated, always picked last, ugliest beauty there is…
EATme! – Straight up or griddled. Slathered with really good rustic chunky peanut butter and jelly.
Ingredients: Organic whole wheat flour, wheat flour, rice flour, organic barley malt syrup, organic spelt, organic red wheat bran, organic rolled oats, organic steel cut oats, sugar, sea salt, pecans, dried tart cherries, bourbon.
Cracked Fennel – Pepper Parma Country Loaf
This is my ‘off white’, olive oil enriched, velvety example of white bread. But it’s off white… Not white… With the heavy addition of fancy ‘oo’ durum from Italy, excellent olive oil, and the thick caramelized parmigiano reggiano crust on bottom of the loaf, Mr. Wonder is probably wondering what the f*@! is happening in his mouth after a few solid chews…
Perhaps the mohawk of crushed fennel seeds, black pepper and sel de gris confused the gummy bastard… go under bake some more loaves Mr. Wonder… this one isn’t for you.
EATme! – Sliced… toasted with a slightly savory marmalade like sour plum w/ fresh thyme. Or the obvious… A SANDWICH!
Ingredients: Wheat flour, 00 fancy durum flour, sugar, sea salt, olive oil, yeast, parmigiano reggiano, fennel seed, black pepper, egg white.
Fougasse
By Request Only
Gnarly, delicious, different in textures and unique in design. I love this bread. My favorite is the “Spice bread” with mustards, cumin, parmesan, flake sea salt & chilies.
Break off a piece, make a friend. Be clever, stuff a piece with charcuterie or cheese & you’ll wanna lick the side of whosever face just recommended that.
EATme! – Warm me, stuff me, dip me, use me and abuse me…
Ingredients: Wheat flour, 00 fancy durum flour, sugar, sea salt, olive oil, yeast, mustard, pecorino, fresh herbs, organic roasted corn flour, corn meal.
