Week 2

We’ve officially STARTED. The first week felt like a success to me and it was awesome to see all of your faces and get to chat for a bit. How was the bread for you? What did you do with it? I’m always looking for feedback and ideas. I’m hoping to have some news about some collaborations in the near future, in the meantime, some updates and this weeks info.

Wednesday Bakes

Starting yesterday, I’m going to do smaller weekly bakes on Wednesdays. Weds bakes are going to be a bit different than Saturday as I’m going to use it as my ‘EXPERIMENTS’ day. This will be recipes or bread styles that I’m still trying out/working on perfecting (in the spirit of the LAB). If you miss a Saturday pickup, you can pickup a Weds loaf instead. If you have a share and just want an extra loaf, check Twitter/Instagram for details every Weds.

This Weeks Loaf: Upstate Levain

The Upstate Levain is special because it features a majority of NY state grown and milled grain. Farmer Ground Flour is based in Trumansburg, NY and sells their flours all over the area (you can find it locally at the High Falls Food Coop). These loaves are made with their 85% Extraction Flour, which is from Hard Red Winter Wheat. Extraction refers to how much of the whole grain remains after sifting, so 85% is mostly whole wheat, but a little less than full whole wheat. I love the freshness, flavor, and strength of this flour and it’s been really exciting to work with it. I got to meet the family who grows the grain for the flour recently at The Kneading Conference in Maine and hope to actually visit them soon. Overall, this loaf contains a lot more whole wheat than the Spelt loaf from last week, which will make it a little more hearty, but with a very high hydration, it should still be super-moist and not taste too healthy.

Recipe: Bacon + Scallion Breakfast Sandwich

OK, so the photo doesn't capture the actual bread you’ll be getting this week, but I can tell you from experience I’ve done the same thing with this exact bread and it's just as good.

Opinions on Breakfast Sandwiches verge on religious, so I’m not going to say this is the best breakfast sandwich, though I will say it is a very good one that is great for a Sunday Morning at home. This makes two sandwiches.

4 Slices of Levain Bread
4 large eggs
4 strips thick cut smoked bacon
2–4 scallions (more if you can find small ones at the market)
Mayo
2-4 Slices of Provolone Cheese

Cut the bacon into small batons, and thinly slice the scallions.

In a well-seasoned skillet or non-stick pan, cook the bacon over low heat until very browned and crispy. Use a slotted spoon to remove the bacon to a small plate.

While, the bacon is cooking, heat a broiler or toaster oven. Spread a thick coating of mayo on one side of each of the bread slices and toast until the mayo is bubbling and the bread is a nice shade of brown.

Crack the eggs into a bowl, and lightly beat so that the yolks are broken, but not enough that it is uniform.

Dump the fat from the pan leaving about 1 tbsp. Bring back to low-medium heat and dump in the eggs. Let them cook for about 10 seconds, then use a spatula to start pulling in the cooked edges. After about 30 seconds, dump in the scallions and the bacon in the center of the pan and start mixing it all together. Once the eggs are almost completely set, try to fold into a relatively neat shape and remove from the heat. The whole thing should take about 1.5 minutes.

Divide the eggs between two of the slices of toast (mayo on the inside), cover with the provolone (it should just melt from the heat of the eggs). Cover with the other slice of toast and serve with your favorite hot sauce.

Now Playing: Ali Farka Touré + Toumani Diabaté - In the Heart of the Moon (Spotify)

TBH most of what gets played in our house these days is the Moana soundtrack, but this week I’ve been at the house alone most of the time. I’ve going back through some of my favorite albums from Africa which always make me feel good even when I’m screaming SERENITY NOW. This is one of my all time favorites.

Weekly UpdatesAaron Quint