Temperature. Baking is 90% temperature control and adaptation. So, as you probably know if you’ve been following for a while, every time the seasons shift a little bit, or we get a warm spell or a cold spell, we have to change everything we do and adapt to the new normal. Last week was a little blip. A very warm day through everything off and now we're working and testing to get back to normal. I’m not sad about warmer and longer days - but figuring out how to bake in a room with very little temperature control is a constant challenge. This is mostly fun for me and once in a while (like last weekend) we get near perfect bread. Hopefully, this week is no different!
You can pre-order bagels (and bread) online They’re also a bit cheaper if you order them ahead of time and it guarantees you some bagels. Pickups start at 9:30 AM on Saturday.
This Friday, 3/22 - Pizza + Wings + Founders Brewing
PIZZA is back. For our March Pizza night, we’re supporting a Founder’s Brewing Release party at Rough Draft. Once again with the square pies and hot wings. Friday 3/22 starting at 7 PM until sold out.
Next Saturday, 3/30 - Charcuterie and Hudson Valley Brewing
Next Saturday, Rough Draft is hosting a Hudson Valley Brewing Tap Takeover and we’re pairing their delicious sours with handmade charcuterie plates. You may or may not know from the various spreads I do for bagels, but one of my other loves is making fine cured and prepared meat. We’re making a number of special preparations for Saturday including Country Pate, Mortadella, and Chicken Liver mouse (all from scratch!) and served with some local cheese and of course some slices of bread.
This Week’s Loaves: Polenta + Oland + Upstate Levain + Country + Baguettes
Polenta loaves are back this week. This is similar to our Oat Porridge loaf, where we mix in grain after forming a solid base dough. In this case, beautiful local polenta (coarse cornmeal) from Farmer Ground is mixed in to a half whole wheat base, similar to the Upstate Levain. The result is a tangy but sweet loaf, studded with the texture of the polenta. Perfect for a bowl of chili as we end stew season.
Oland is a grain of Scandinavian origin that is now being grown and milled in Maine by Maine Grains. We mix it into a hearty boule that is becoming one of our favorite loaves.
Upstate Levain is our classic loaf with 50% local whole wheat (some of it fresh milled). Great for sandwiches.
Kingston Country is our take on a pain de campaigne, a French sourdough loaf, with mostly organic white flour and a touch of fresh-milled local whole wheat. Great for dipping in olive oil or your favorite schmear.
Now Playing: Woods/Dungen - Myths 003
Shout out to one of our regulars, Jeremy, whos band Woods consistently puts out great music. This new(-ish) collaboration with another favorite, Swedish psych band Dungen, is a real jammer and has been playing regularly as we prep for the coming Pizza storm.