STIR THE POTS

Slow Inoculation

I've been amazed by step-by-step bread baking using "low inoculation," a long fermentation baking technique detailed here. The process is user-friendly for a hectic work schedule, as the timing allows you to avoid concerns like fast loaf over-proofing or fear of letting it proof in the fridge. Low inoculation is also compatible for apartment baking and proves that longer proofing doesn't mean an acid tasting loaf. Indeed it makes for a much tastier bread. Absolutely delicious!  In this article by food scientist Christians Reminisy, he talks about long fermentation and nutrition. The photos below are from my latest efforts that are based on formulas from James Lahey's upcoming book on sourdough no-knead. I adapted them to lower inoculation and longer fermentations from Yohan Ferrant's double take on no-knead.

Stollen Bread

Stollen is one of my favorite holiday sweet breads. Wrapping one for a gift, I decided to read up a bit to describe its origins. Wiki it here for the story. And try baking some at home. It's delicious. 

                  

Maestro Alessandro Spoto

 

 

Italy-based bread baker Alessandro Spoto, who lives in Torino and who we have profiled previously, has a tradition with friends. Through the year he shares a few of his great breads. This time he sent out a wonderful Panettone. He also shared some good news for all New Yorkers, namely his plans to open a bakery in the coming year in Brooklyn. 

 

Christmas Eve Dinner

 Usually, I work many hours and serve guests, and turn around to cook at home for holidays. This year I wanted the break from traditions and left it up to someone else to cook. Me and my wife visited local Woodside favorite Casa del Chef, a hidden gem, where chef Alfonso Zhicay and family delighted us with a delicious meal. 

 

 

Cellar Stocked

My brother Philippe just passed his Level 1 test towards certification as a Court Master Sommeliers. And for Christmas, he's sent me a case of his favorites from Calcareous. Thanks for stocking my cellar!

Pim's Alfajores

In the last two weeks I've made alfajores, a delicate cookie with origins in Spain and Latin Ameria. The first recipe was from the book, The Art of Peruvian Cuisine. The basics were pretty basic; a simple dough with just flour, sugar and butter. They turned out nicely, but I was told that typical alfajores usually include corn starch to give them a more sable texture. So I did some more research, leading me to Pim Techamuanvivit's  site Chez Pim. This delicate cookie is very easy to prepare. It's rich, but oh so worth it. Go easy, as they are addictive!

Seeded Soft Buns

Recently I had a request for a small batch of buns for sandwiches.These hybridized mini buns are soft, and quite delicious,and as I wasn't familiar with the recipe I'd never tried the formula, I wasn't certain of the results, voila it's a keeper!

Truffles

Sort of like winning the lottery, I got two truffles within a single week. I used the first (leftover from a workplace party) for an unceremoniously-made egg McMuffin. The other was presented as a gift. Time for mushroom risotto with truffles.

A Miller's Loaf

Here is my latest "do nothing loaf," an adaption from the Bourke Street Bakery book. Since trying this no-knead  method, I've started converting old formula's, changing my hectic schedule for longer and slower inoculation process with good tasting bread.

Joule

"Joule" is a kitchen tool. More precisely, it is a method of using sealed bags "sous-vide" in processing food at lower temperatures with water circulator. It's a smaller model so I wanted to see the difference with the Anova precision cooker I already have. So far I used it for Thanksgiving turkey roulade, and some foie gras, and results have been really good.