Sometimes I dream of opening a neighborhood bakery. But right now I have a full time job as a chef. And weekends, when I'm not doing chores with my wife, visiting my mother, or riding my bike, I bake as much as I can. For now, I'm a bakery for a core audience of family and neighbors in Sunnyside. 

Today though was different. I shed my namesake moniker of the "lazy baker" and  was up early. Taking notes, calculating water temperatures, etc. I was getting ready for a visit from fellow blogger, Zen chef, someone I've admired for some time. He asked for an invite to my apartment for a on-the-spot story about my bread baking. Interesting since he hadn't even tasted it. I was both nervous and humbled. This was a visit from fellow "culinarian" (someone who genuinely knows as well as loves food), and I wondered how he would guage my skill on what I do when moonlighting as a baker at home.

What I wanted to show him was that anyone can bake bread at home, with levain being the master. Well, ultimately he seemed satisfied by what someone could do even in a small kitchen. A full four dough batches baked in one bake off – not too shabby!

I am sorry I didn't snap any pictures worth looking at, but Zen chef and I sampled the bread with some fine charcuterie from my pal Johnny. Everyone needs their own local butcher like Johnny. Anyway, until his post about his visit is up, I will encourage him to learn the basics of percentages, hydration and all the inner workings that make for a good loaf.

Merci Stephane!

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