Posts in Weekly Updates
Week 49

Feeling very thankful today! A lot of you ordered and came and picked up bread for Thanksgiving and I even got to save a loaf for myself. The Rough Draft first birthday was a big success. We served about 150 plates of food and still managed to have too much left (be prepared to see Smoked Turkey and Pastrami on a bagel near you soon). It was a ton of fun and I loved seeing all the friendly faces chowing down and even coming back for seconds.

This weekend we’re FINALLY back to ‘normal’. It's going to be a little bit of a big bake tomorrow as I was unable to do my typical Thursday/Friday prep, but that just means more fresh bread for you and yours.

And after a 3-week hiatus because of travel and the party, bagels and baguettes are back tomorrow. I can’t wait! Tomorrow is also Small Business Saturday so please come out and support all your favorite Uptown Shops (despite the cold)!

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.

Pre-order Bread or Signup for a share

This Week’s Loaf: Kamut Pan + Upstate Levain + Kingston Country + Baguettes

A limited amount of loaves this week because of no Friday bake, but if you want me to reserve something for you, let me know!

  • Kamut Pan loaves are our favorite sandwich bread. Kamut (aka Khorosan) is an ancient grain that we get from Milanese in Quebec. I think it has a bit of a sweet honey taste while still being 100% vegan (like all our other breads). It will be great for leftover turkey or PB jelly sandwiches.

  • 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: Lando Chill - For Mark, Your Son

This album is a couple years old at this point, but something about the interesting mix of hip-hop/soul/jazz/gospel keeps me coming back. The production is super unique and has you nodding your head even without the boom bap.

Weekly UpdatesAaron Quint
Week 35
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After a very long drive back from the midcoast of Maine (and a stop at friends at Rover Bagel in Biddeford) we are back in Kingston and ready to get our hands back in the kitchen.

The Kneading Conference was once again inspiring. I learned a ton about wood-fired bread, interesting rye flatbreads, and using wild yeast waters to leaven dough. Most pressingly, I was reminded about how important the movement for local and sustainable grain is and while I’m proud to be a part of it, it reminded me of how much work there is to do! One of my most important jobs as a baker is to be a part of the connection between grain farmers, millers, and eaters. Not only is local grain and an important part of creating sustainability in bread but it's delicious, healthy, and varied! Even by using only a portion of local grain in our bread, you, the customer gets to experience a unique flavor and the terroir of the flour but we also work together to rebuild our local grain economies. The conference put this back in the forefront for me and showed me how even in less than a year, our grain economy in the North East has been growing! I’ll be getting and featuring some flour from Maine Grains in my bread in the very near future.

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 11 AM on Saturday.

Pre-order Bread or Signup for a share

1st Birthday Party - Saturday Aug 11th!

Bread Lab’s first pickup was August 9th, 2017. We’ll be celebrating with a special Saturday Bread Lab. There will be lots of special things:

  • Cookies!
  • Cake!!
  • Free Bagels!!!
  • Special Bagel Sandwiches!!!!

Come one/come all. Festivities start at 11AM.

This Week’s Loaves: Upstate Levain + Kingston Country + White Sonora

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  • 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 smear.
  • White Sonora is one of the oldest grains grown in America. It’s being recultivated in the South West (Arizona + New Mexico) and we’re getting it as whole grain which we’re milling ourselves. It was traditionally used for Tortillas and other flat bread. It has a natural sweet flavor that pairs wonderfully with a fresh meadow butter.

Now Playing: Canned Heat - s/t

I know this music has nothing to do with Maine or even really anything north of the Mason Dixon line, but something about driving on country roads last week gave me “Bullfrogs on my Mind” and this became the anthem of our trip.

Week 29

Yesterday, I traveled back and forth to NYC to give a short talk at a small tech meetup about The Kingston Bread Lab (Kingston got a big shout out, too). It was a great excuse for me to reflect a little bit and also realize how far it’s come. We’re coming up on our one year anniversary (first week of August) so I’m starting to think about some big plans. Stay tuned!

Bagels This Weekend

I’m getting back into the swing of things after a week off and ready to slang some fresh bagels. There's a big order of Catsmo Salmon and Trout coming and I have some plans for some fun specials (think “when _ is on a bagel, you can eat _ anytime!!!”).

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 11 AM on Saturday.

Intro to Naturally Leavened Bread: First Baking Class!

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Signup for our first baking class is live!. Spots are very limited (6!) and we’ve already had a few so please sign up soon so you don’t miss out.

New Swag: Leavened By Nature

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I got excited about an idea for a t-shirt and just decided to do it and I’m glad I did (they came out great). You can order a shirt online here, (Women’s sizes tooand it will get shipped right to your door. I hope to carry some stock at Rough Draft, soon, but currently, the fastest way to get it is to order online.
 

This Week’s Loaf: Upstate Levain, Kamut Pan Loaves, and Baguettes

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This week we have some classics for shares on top of the bagels.

Upstate Levain is our now standard that I continue to refine. Its a mix of whole wheat and white flours and recently I’ve had to change up the recipe to adjust for the weather. It is hearty but not overwhelming with great flavor.

Our Kamut Pan Loaf is a favorite amongst kids and adults alike. When freshly milled and included in a dough like this, Kamut has a natural sweet almost honey-like flavor. This is the number one PB+J bread.

If everything works out, I should also have a small number of baguettes for pickup or sale (they’ll be $4 each or you can get 2 for a single share pickup). I’ve been working hard on my sourdough baguette formula so I’m excited to share these with a wider audience.
 

Now Playing: Bonny Doon - Longwave

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Another melodic and peaceful album for summer. This has been on my recent travel playlist and I’ve started to want to pick it up again and again. I’m excited to hopefully see them play when they come through BSP later this summer.

Week 27

I hope everyone is settling into summer nicely. Me, I’ve been enjoying eating green things again and generally just being outside more. I had the first BBQ of the year last weekend and I’m planning some big ones for the near future.

In the meantime, I’m also trying to plan a beginner sourdough bread class for a little later this summer. It would be a Saturday afternoon at Rough Draft. If you’re interested, please email me!

In the meantime …

This Saturday = Bagels!

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Back by popular demand, there will be bagels and bagel sandwiches this weekend. There will be more Zay Zays (Catsmo Lox) but also some new combos:

Christina: Catsmo Gravelox with Mustard sauce and Cucumber Pop Pop: Thinly sliced corned beef and yellow mustard

I’ll also have a limited quantity of vegan almond milk cream cheese for those interested.

Bagels start at 11 AM.

This Weeks Loaf: Upstate Levain and Whole Durum Pan Loaf

I’m adjusting some of the formulas to deal with the heat in the kitchen. Last week, the upstate levain was delicious and actually had a beautiful crumb, but collapsed a little bit during proof because of the serious heat in the kitchen. I’m adjusting the timing so that doesn't happen again.

Alongside the levain we’ll also have some freshly milled Durum pan loaves. Durum is the same grain that Semolina is made from (and tastes very familiar) but Semolina is only part of the grain. We’ll be using whole grain and milling it fresh for this. The aroma of this bread when it’s fresh is out of this world. It will be great for a Salami sandwich or some rich cheese.

Now Playing: Parquet Courts - Wide Awake

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This album is a lot more polished and poppy than their previous efforts, but along with the polish comes some catchy-ass songs that I literally can’t remove from my head. It’s been our breakfast music all week, and the kids dance along. [I’m WIDE AWAAAAKE].

Week 24

I spent last week in Albuquerque, New Mexico and though most of it was in a hotel for a seminar, I fell in unexpectedly fell in love with that part of the world. I’m still dreaming of the red rocks, blue sky, and delicious chilis.

It was an interesting week away, but I’m glad to be back in action this week. And a big week it is!

Regular pickups starting at 9 AM on Saturday with a whole bunch of extra bread to sell. Then at 11 AM - TOAST LAB (see below)

TOAST LAB

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This Saturday, starting at ~11 AM we’ll be serving up a variety of toast until we sell out. I’ll post the full menu on Friday, but here’s a sample:

  • Roasted Garlic Butter + Sea Salt (ie the best garlic bread ever)
  • Ricotta and Roasted Cherry Tomato (pictured)
  • White Beans, Arugula, Black Olives (vegan)
  • Salumeria Bielliese Rosette de Lyon Salami, Butter, Cornichon

It’s going to be really fun and delicious, guaranteed. Come early, as last time we sold out pretty quickly.

This Weeks Loaves: Upstate Levain + Semolina Sesame + Kamut Pan Loaf

Upstate Levain is our new standard loaf. This is a classic French style levain bread but with 50% NY grown and milled whole wheat. Makes the best grilled-cheese and is a great all around bread. I saw a bunch of folks just start eating loaves directly out of the bag.

Semolina Sesame is one of our most popular loaves. Featuring a mix of whole wheat, white, and semolina flours as well as a natural tang of the natural leaven. The ultimate bread for a classic Italian sandwich.

Kamut Whole Wheat is a pan loaf featuring a heavy dose of fresh milled Kamut (Khorasan) flour as well as some local whole wheat. Use it for the best peanut butter and jelly you have ever had (ask my kids).

Now Playing: Terekke - Improvisational Loops

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A recommendation from my main man MRB has turned into my default working music over the past few weeks. This is quiet ambiance that's pure and light.

Week 23

Its been a couple days but I’m still digesting (and recovering from Saturday). Wow! The previous bagel weekend, there were some busy moments, but it was totally manageable by myself. This past weekend, the second we opened the doors I was slammed, and without my wife, Kat stepping in and saving the day to take orders I don’t know what I would do. Overall we sold more bagels in 2 hours than I had sold in total previously! I’m so thankful for everyone that came out and I’m sorry if you showed up later and didn’t get a bagel. More soon!

Though not this weekend - Due to some travel on Saturday night there will be no bagels or toast this weekend, there will be a lot of bread starting at 9AM. Due to the same travel, there will be no bread lab the following weekend (4/21).

Save The Date: Next Toast Lab is 4/28. I have some cool ideas in mind, and maybe there will even be some spring veggies to bring out. Maybe.

SSSHHHHH Secret Pizza Party - Friday Night 4/13. I realized I’m going to be in the kitchen baking and prepping dough Friday night - so why not make it a little fun. There will be slices of some square pies for sale starting ~8PM. Check Instagram for more details.


This Weeks Loaves: Upstate Levain + Einkorn + 100% Whole Wheat Pan Loaf

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Einkorn Boule

Three(!) different types of loaves this week as I try to ramp up meet demand.

First, the new weekly bread - the Upstate Levain. They came out really stellar last weekend and I’m hoping that’s a trend. This is a classic French style levain bread but with 50% NY grown and milled whole wheat. As I posted earlier in the week - this makes the best grilled cheese.

Einkorn is a crowd favorite and for good reason. It has a unique flavor and when added to loaves as freshly milled flour, it promotes really good fermentation for an amazingly tender crumb. There will be only a few of these loaves and they’ll be coming out ~10AM.

I’m still working on a really good 100% Whole Wheat sandwich bread. This is my latest attempt with 4 different types of whole wheat including spelt and rye. The flavor on this one should be very sour and complex. Great for smoked fish and a cold beer.

Now Playing: Wye Oak - The Louder I Call, the Faster It Runs

I’ve been a fan of Wye Oak for many years now - if you follow my music tastes through these updates you probably know why - moving songs with interesting musical arrangements, loud guitars and synthesizers, and a powerful female voice. The new album hits all the right notes and has been in constant rotation. I hate to say it but this is my “calm me down while I’m doing taxes” album of 2018.

Week 22

As much as I love Matzo Brei (recipe included!), it feels good to be back baking this week. Visiting my parents in Brooklyn, where I grew up, also reminded me how much I love living in Kingston. Even just a couple days away had me yearning for the space, quiet, and community we have here.

The bagels are better, though.

Well, I can say now that I’m trying to rectify that situation.

This Saturday (3/7/18) there will be bagels and bagel sandwiches at Rough Draft starting at 11 AM.  Rough Draft is open at 9 AM and there will be bread ready for pickup at opening, but bagels will be coming out a little bit later. Not only will there be the classics (cream cheese, butter, etc) but I’m working on some limited specials. Come through and enjoy a coffee and the best bagel in town.

This Weeks Loaf: Upstate Levain + Seedy Wheat

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Going forward, we will always have Upstate Levain or Kingston Country every weekend. Upstate Levain has a lot of the same character as Kingston Country, but with a hefty dose of NY grown and milled Whole Wheat flour. This gives the bread a ton of flavor, but also a slightly less open crumb. To me, this is the ideal toast bread - slather it with your preferred schmear.

Seedy Wheat (pictured) is our take on a seeded multi-grain pan loaf. It is packed with a variety of whole wheat including some Rye flour, and a ton of different seeds (Sunflower, Pumpkin, Sesame, and Flax). It retains a great sour flavor and some texture from the seeds. Perfect for a cheese plate or with a couple slices of avocado.

Recipe: Matzo Brei

This recipe has nothing to do with bread. In fact, it is explicitly a recipe to make when you don’t have bread, but are in the throes of Passover, and are surrounded by Matzo. If you grew up in a Jewish household, chances are you ate some version of Matzo Brei every year. Some are sweet (like french toast) some are savory, like this one. If you’ve never had it, and are matzo-curious, this is a great, easy, and satisfying breakfast. I would eat it year round if Matzo wasn’t only really available part of the year. This is the one I was taught to make by my mother, who learned how to make it from my Grandfather Pop-pop.

The recipe can be extended to as many people as you want. Generally, it’s 1 egg to 1 piece of matzo.

Ingredients

  • 6 large eggs
  • 6 pieces of plain (ie not Egg) Matzo
  • 2 small or 1 large yellow onions, sliced thinly
  • 1 cup of kosher-style beef salami cut into 1/2" cubes (like Hebrew National) - optional
  • Canola/Vegetable Oil
  • Salt and Pepper

In a large bowl, crack the eggs and whip them until uniformly mixed. Add a 2 tbsp of water or milk and mix to combine. One at a time, break the pieces of matzo into the bowl into irregular pieces about the size of your thumb. Mix with the eggs so that the eggs cover the matzo, and the matzo is absorbing the egg mixture. Let it sit while you cook the onions.

Heat a large skillet and add about 1.5 tbsp of oil to the pan. When hot, add the onions and cook at high for a minute until they soften. Reduce the heat and continue cooking, flipping the onions on top of themselves until browned but not burned about 10 minutes. If you are using the salami, throw it in about halfway through cooking the onions, flipping it regularly so it browns on all sides. Depending on the type of the salami and how long you cook, it there might be a lot of grease in the pan now. Carefully, pour it all but about a tbsp out into a heatproof bowl or cup, leaving the onions and salami in the pan.

Turn the heat back up and dump in the egg/matzo mixture. Move it around quickly, combining with the onions and salami, and then spread it out so it covers as much of the pan as possible, then reduce the heat to low and cook for about 2–4 minutes without touching it, so that the bottom browns a bit and the eggs cook. Turn the heat back up to high and break up the eggs with a spatula, flipping quickly so all the sides are exposed to the heat and are cooked. Remove from the heat, turn out on to a plate, add a lot of fresh pepper and salt to taste.

Now Playing: Sidney Gish - No Dogs Allowed

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File under teenage folk-pop that’s extremely fun to listen to. I heard about this album from All Songs Considered and then she kept popping up across all of my of my recommendations. This music is the definition of cute and witty, without being cloying.

Week 19

We made it! Somehow we survived the first weekend of being open for business at Rough Draft. Thanks so much to everyone who came out and support us. It was awesome to hustle and make bagels and see so many familiar and smiling faces. We sold out of bread and bagels and learned a couple lessons about what we need to operate. Most notably, making more bread!

If you came last weekend and wanted to buy a loaf but there wasn't one, there should be a lot more this coming weekend.

I was pretty happy with how the bread turned out. After fretting that the levain dough was way too wet, it came out as one of the best batches I’d ever made. The bagels still have some room to go - I’m still adjusting to the new mixer and flour et al. If you had a bagel last weekend, please know they will get even better!

Weekly Share Updates

This week I put together a new FAQ for Weekly Shareholders. This has some answers about pickups etc and is also a good primer if you’re interested in signing up. Most notably, I’m no longer sending out asks to see if you’re picking up any given week, but if you don’t show up by 1 PM and don’t let me know, your loaf might end up getting sold. This is all just so I don't wind up with a ton of extra bread at the end of the day without a good home.

TOAST LAB RETURNS

In exciting news, this weekend will be the first weekend I’ll be doing a full TOAST LAB at Rough Draft starting at 11 AM. Last week was a bit of a dry run with the bagels but this weekend I’ll be getting some extra hands to help me and will be reprising some of the favorite toasts from the HV Hullabaloo as well as some winter ones I’ve been experimenting with. Almost everything is vegetarian and there will be a couple vegan options as well. Come by and have Saturday brunch with a thick piece of Einkorn toast with Labneh, Fennel, and Spicy Herb Dressing a beer and a book.

This Weeks Loaf: Einkorn Boules + Hard White Wheat Pan Loaf

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Einkorn makes its return. This is always one of my favorite loaves. Something about the aroma of it is recognizable but just strangely hard to place. We get whole grain Einkorn and mill it ourselves the day before baking and feel like the freshness really comes through in the final loaf. The crumb is always open and flavorful and is great for dipping in your favorite olive oil or sauce.

Hard white wheat makes for a great whole wheat flour that has less of the tannins and bitterness you get with typical whole wheat (usually made with red wheat). When baked in a loaf pan, this becomes the best grilled cheese sandwich loaf money can buy.

Now Playing: Morrison Kincannon - Beneath The Redwoods Spotify

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At first, I thought this album that just came out was a modern musician doing an extremely faithful reproduction of 70s folk rock, but it turns out this is a collection of ‘lost’ recordings by a young unknown California duo that has just been compiled and released (Read the story, its great). This record feels like summer driving and that’s really what you need when it’s this frickin' cold.

January Update: Good News and Bad News

The Short Story:

Unfortunately, due to my primary oven failing there will be no bread for at least the next 3 weeks. The good news is I’m in the final stages of finalizing a new space where I’ll have a dedicated kitchen and will be able to do lots more baking.

The Longer Story:

Since the inception of Kingston Bread Lab, the idea was to start small and try to scale up slowly. This meant starting at home and using my home oven to bake all the bread. This has worked pretty well so far! I’ve been able to support 17 weeks of pickups and 3 pop-ups, including the hullabaloo where I baked 60+ loaves over two days.

There have been hiccups though. I have a double gas oven where there is a large convection oven, and a smaller side oven. When baking for pickups, I’ll use 3 dutch ovens (2 in the large, 1 in the small) at a time. Since the beginning, I’ve had problems with my convection fan (which is really necessary to effectively heat the large oven) and over the past 2 months, problems where the small oven would not heat correctly. Despite getting it serviced multiple times, now the large oven has stopped working entirely which means I can only bake a single loaf at a time. This makes doing pickups impossible. I’ve scheduled service again but only the manufacturer can do it (they’re going to rebuild the entire oven) so it will be a couple of weeks before I can bake.

I’m extremely sad about this because not only are there a bunch of new subscribers who have only picked up once or twice but I felt like I had a ton of momentum coming up to the holiday. Apologies to all!

Much better news: this week there were some handshakes to finalize renting a kitchen space in Uptown Kingston. This will mean:

  • Having a dedicated space to work
  • Buying bigger/better equipment and tools so I can bake more/sell more each week
  • Being able to expand into new types of bread (including bagels and ciabatta)
  • Selling out of a legitimate space that’s not my back door

But also:

  • Having a regular space for pop-ups (including regular Toast Labs)
  • Being able to increase production to do some wholesale for other local Cafes/Restaurants
  • Generally being able to do bigger and better things

If you can’t tell, I’m really excited.

While I have downtime regular pickups, I’m still testing out new recipes as well as starting to get equipment and other things for the new space. I’ll be posting some pics on Instagram and the blog as things progress.

Thanks to everyone for your support!

Weekly UpdatesAaron Quint
Week 17

I can’t believe its almost the end of the year! So much has happened in 2017 it's a little hard to keep track.

I was out last week and didn’t have too much chance to bake but I’ve been working hard on a bunch of new bread specifically sourdough ciabatta (it’s almost perfect) and bagels. I’ll have to wait to scale this to the point where I can share them with you while my oven is still on the fritz, but hopefully, soooooon.

We have a bunch of new shareholders since the Toast Lab - welcome!

There's going to be some weird weeks in terms of schedule up ahead with the holiday, but I’ll be letting everyone know next week about final plans.

This Weeks Loafs: Einkorn + Sprouted White Wheat

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Once again, you have a choice between two types of loaves this week.

Einkorn is one of my favorite ancient grains. It’s a little difficult to work with, but it pays off in its unique aroma and flavor. I always think it smells like olive oil and rosemary but you be the judge. I get organic Einkorn grain that’s actually grown in Italy and mill it fresh and then combine it with some whole wheat from Farmer Ground Flour in NY and white flour.

For pan loaf this week, I’m trying an old combination with a new wheat. A couple of weeks ago I tried (and really loved) baking with Hard Spring White Wheat. This week I’ll be using that same base but adding the same wheat berries sprouted. Sprouted wheat is really good for you (in that it has every part of the grain) but is easier to digest. I like them because they add another level of flavor and texture. I’ll shape this into a pan loaf to enjoy as toast or for really good jelly sandwiches.

Recipe: Roasted Garlic Herb Oil

One of the biggest hits from the recent Toast Lab was our Einkorn Toast with Ricotta and Roasted Garlic Herb Oil. I figured I’d share the (very simple) herb oil recipe so you can recreate it at home this week.

It’s actually very similar in technique to my favorite Pesto but with some very important distinctions:

  • No cheese (this is vegan)
  • No nuts
  • Roasting the garlic first
  • Much more olive oil
  • Lots of different herbs

Ingredients

  • 1 cup of good quality olive oil
  • 4 cloves of garlic, unpeeled
  • 4 whole scallions/green onions
  • 2 cups of various fresh leafy green herbs (especially cilantro, parsley, oregano, mint, basil, but whatever is fresh and accessible)
  • Kosher Salt

Heat the oven to 400F. Wrap the garlic tightly in tin foil and place in the warm oven for about 20 minutes or until your whole house smells like roasting garlic.

Make a blanching station: Have a bowl of mostly ice and cold water next to a pot of boiling water. One small handful at a time, place the herbs and green onions in the boiling water for 15–20 seconds and then put immediately in the ice bath. Remove from the ice bath and drain fully in a colander or on a kitchen towel.

Set up a blender or food processor and squeeze the roasted garlic from its skins into the bowl. Add 1 tsp of salt 1 tbsp of olive oil and blend until smooth. Add the greens and half the olive oil and blend until the herbs are fully processed. With the motor running, slowly add the rest of the oil until its fully combined and you have a beautiful green oil.

Transfer to a container that allows for easy application (like a squeeze bottle or a ball jar with a spoon).

This is really good on anything where you need a little green - adding to the top of red sauce, eggs, plain toast. We ended up finishing the leftovers from the toast bar on a bowl of chickpea curry.

Now Playing: Palehound - A Place I’ll Always Go Spotify

Nothing is revolutionary or necessarily even unique about this album. It's just a very very good album. Great songwriting, catchy melodies, good vocals. I just like listening to it. I think you will, too.

Weekly UpdatesAaron Quint
Week 13: Hullabaloo and Thanksgiving Special Orders

Lots of exciting things going on this week. I won’t be sleeping. Go!

Important There is no regular pickup this weekend on 11/18/17. Instead, I’ll be at the Hudson Valley Hullabaloo (details below) and then will be doing a special pickup Weds 11/22 for Thanksgiving (details also below).

Toast at the Hullabaloo
 

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I’m super excited and have been spending all my time preparing for this weekend where we’ll be selling bread and serving special toast at the Hudson Valley Hullabaloo. This is our first time doing more than just selling bread and we are very very PUMPED. We’ll be in the small front ‘food room’ with two other vendors (Grounded and Samosa Shack) from 10 AM to 5 PM. I’ll be there with Mark Palmer, my helpful and unwavering toast expert, serving what we think is an awesome menu all day or until we run out of bread.

Here’s a basically complete menu:

Breads

  • Kamut Pan Loaf
  • Seedy Wheat
  • Upstate Levain
  • Einkorn Levain
  • Semolina Sesame
  • Mini Miche

Toasts

  • Any bread with Ronnybrook butter, $3
  • Kamut with Justin’s Peanut Butter, Honey, Crushed Peanuts, $4
  • Semolina, Ricotta, Honey, $5
  • Semolina, Ricotta, Herb + Garlic Oil, $5
  • Einkorn Levain, Labneh, Za’atar, Olive Oil, $5
  • Upstate Levain, Whipped butter, Radishes, Olive Oil, Black Pepper, $6
  • Seedy Wheat, Labneh, Roasted Carrots, Pea Shoots, $6

Maybe also some cookies and other treats.

Once again this will be the most bread I will ever make so wish me luck and good oven spirits.

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Thanksgiving Special Pickup

I’ll be baking some special bread for pickup on next Weds (11/22), the day before Thanksgiving. Here are the loaves I’ll be making:

Semolina Sesame is one of our most popular loaves. Featuring a mix of whole wheat, white, and semolina flours as well as a natural tang of the natural leaven.

Kamut Whole Wheat is a pan loaf featuring a heavy dose of fresh milled Kamut (Khorasan) flour as well as some local whole wheat. Perfect for day-after sandwiches.

Cranberry + Pumpkin Seed is a special bread just for Thanksgiving. A levain style loaf studded with dried cranberries and pumpkin seeds. Very festive.

SUBSCRIBERS: Please email me by Sunday to let me know if you would like loaves, how many, and what kind.

Everyone else: You can pre-order loaves via our online store.

We’re also trying something new: Pickup will be at our new friendly neighboorhood bookstore and bar, Rough Draft.

I definitely need to say that I am very thankful for all of you who have supported me through this crazy endeavor and keep pushing me to improve and do bigger things.

<3

Weekly UpdatesAaron Quint
Week 12

While everyone is hunkering down, I’m starting to plan out my winter projects. I’m going to make mozzarella, cure a bunch of sausages, and try to really nail true croissants.

I also have some bigger plans for the bread lab. The first big thing that’s happening is I’ll be selling bread and, more exciting, making open face toast/sandwiches at this year's Hudson Valley Hullabaloo in Midtown Kingston on Nov. 18th. I’m really excited about this because it’s one step closer to my master plan of eventually opening up the best bakery/sandwich shop in the Hudson Valley.

In an effort to try to make as much bread as possible for the event, though, there will be no regular pickups on Nov. 18th. The goal is to get more people interested in the Bread Lab.

However, I would love to have my bread be part of your Thanksgiving table so I will be doing pickups for anyone that wants/is around on Weds. Nov. 22. If you’d like more than one loaf, I’ll make that available, too. I’ll be sending out an email with more details about that next week.

This Weeks Loaf: Whole Durum with Za’atar Crust & Spelt/Rye Pan Loaf

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In my recent shipment of whole grain, I picked up some whole organic durum wheat. Durum is one of the oldest known grain cultivars. It has special cultural significance to a lot of different countries: Atta flour which is used for chapatis in India is made from durum; It is used to produce Cous Cous in North Africa; it is a core staple of all Italian pasta and bread making in the form of Semolina (which is the sifted middlings of durum wheat). I decided to pair this freshly milled whole wheat durum with another middle eastern flavor that I love Za’atar. After some tests this week, this bread has a mild sourness that balances well with the Za'atar. The durum gives it a unique flavor that isn’t sweet like semolina but has some of the same notes.

I’m also making a new pan loaf featuring a good dose of fresh spelt and rye flour. The rye in this gives the bread its truly distinct and unmistakable flavor. This bread reminds me of a good eastern European loaf, but without the dense brick feeling. It would go great with some dill-laden scrambled eggs or some matches herring.

Now Playing: Kaitlyn Aurelia Smith - The Kid Spotify

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I’ve been waiting for this album all year. I got truly obsessed with the wild sounds of Smith’s full-length album last year (Ears) and was waiting for a new dose of hypnotic and beautiful sounds. This new album is different in a lot of ways but doesn’t disappoint. It feels cosmic just like the album art depicts.

Weekly UpdatesAaron Quint
Week 11

BRRRRRR

Well, that happened really quickly - or at least it felt like it. It is cold, and with that, I’ll be happy to report that it's actually nice to have the oven on all the time. On the other hand, I'm having to adjust my timing and formulas again to account for the cold rooms and longer proofs.

Reminder: Season 2 is here! If you haven’t yet you can purchase shares here and find out more information here. For existing subscribers, if its easier to pay in person, let me know, I can charge via square or cash at pickup.

Also New: Shareholders will receive an additional email every week asking what type of bread you’d like and if you’re planning on picking up this week. This will let me make sure I’m baking the right amount and reserving the right types for you. It should be as simple as opening the email and clicking on your preference.

ALSO: I’m putting up a small number of individual loaves for purchase each week. Non-subscribers can buy a loaf to try it out or subscribers can pad their order with an additional loaf.

Some of you have asked if its OK to shout about this from the rooftops, and in the past, I’ve said to hold off - I’m still figuring things out. While that is still true, now is the time to spread the word. I’d love to max out my subscriptions as it will let me do bigger and better things.
 

This Week’s Loaf: Hard White & Kamut Pan Loaves

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In my latest shipment of grain, I picked some new varieties to try out including Hard Spring White Wheat. This is a relative of Hard Red Wheat that’s used for most of my whole wheat bread but has slightly different properties. Though it’s not as strong (protein wise) as red wheat, it has another benefit of being much lower in the tannins that give typical whole wheat its sometimes strong aftertaste. I’m excited to try this out in a basic dough combined with a little bit of white flour, high extraction whole wheat flour, and local red wheat.

I’m also making a few of the recent favorite Kamut Pan Loaves. These feature a bunch of freshly milled whole grain Kamut and are baked into sandwich/pan loaves. Perfect for peanut butter and jelly or a thick slather of butter.

Recipe: Chicken Soup

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(from one of Magnus's favorite books: Maurice Sendak 'Chicken Soup with Rice')

There are as many recipes for chicken soup as there are grandmothers on planet earth. You can rely on yours whenever you want, but here's my basic technique:

  • Every time I cook chicken, I buy a whole chicken and cut off the wing tips and backbone and save them in a large bag in the freezer.
  • When the bag is full (usually 3 or 4 chickens), I line a sheet pan with tin foil and dump the frozen chicken pieces on it. I put this pan (while the pieces are still frozen) a couple inches away from a hot broiler and roast until the pieces are defrosted and black and brown around the edges.
  • I transfer all these to a pressure cooker (mine is 8qt) add two small onions peeled and very roughly chopped, two carrots peeled and roughly chopped, and if I have it, two celery stalks or one leek roughly chopped. I cover all of this with as much water as will fit in my cooker and cook on high for 1.5 hours. After that, I turn the heat off and let it release the pressure slowly.
  • Once the pressure is released, I strain the whole thing through a fine-mesh sieve into a large bucket and discard all the chicken and veggies.
  • I take that stock and let it cool before putting it in the fridge.
  • If I’m making soup that night, I’ll 2 parts stock to one part water in a small saucepan and heat it up, then add some finely minced veggies (carrots, leeks) and cook them until they're tender.
  • Add matzo balls or noodles or whatever you please.
  • Instantly feel better.

Now Playing: Chad VanGaalen - Light Information Spotify

I love the playfulness of this album from Chad VanGaalen. It feels a lot less dark than his previous albums, but still, retains the awesome soundscapes laid on top of the quirky pop/rock music is known for.

Weekly UpdatesAaron Quint
Week 9
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Last week was bonkers. Thanks to all of you who came out to the stand at The Northern Grade Barn. Business was steady throughout the day, I had an awesome little helper (see above) and we sold out of every loaf, including some half loaves and some amazing Chocolate Rye cookies that Kat made.

This week has been equally busy for different reasons. This Saturday, I’ll be doing a bread making workshop at Catskills Conf after the morning bake and if it goes well I hope to be doing some more in the future. Pickups will still be on Saturday morning, but I might have to leave a little early in which case I’ll mark and leave loaves on the back porch.

Additionally - your tote bags are here!! If you are a ‘Founding Subscriber’, you can pick up your tote on Saturday with your bread.

This also marks the end of ‘Season 1’ of Kingston Bread Lab. This doesn't mean that if you purchased a share you won’t be getting the couple loaves you’re owed - baking will continue. I set the 8 week season to give me a chance to reflect on how things went if there are things that can be improved, and really to challenge myself. I feel very happy about how things went overall, but I know they can be even better.

I’m working on a little survey to send all subscribers to collect some feedback and maybe make some other changes.

Thanks to everyone who has bought a share or just a loaf and has supported us this far. It means more than you can know.

This Weeks Loaf: Spelt Levain + Kamut Pan Loaf

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Mixing it up with a choice of two ancient grain breads this weekend. The Spelt Levain was the first bread I sold out of last weekend - the intense wheaty flavor and mild sourness won people over.

Kamut is an interesting ancient grain that is low in gluten but high in flavor. This bake I’m going to try to capture the essence of that flavor with big yellow sandwich loaves.

Now Playing: Four Tet - New Energy Spotify

I don’t know how I feel about the expression ‘this gives me life’, but I will say that this week, the new album from Four Tet has been giving me life. I’ve been a fan for more than 15 years now, and his work keeps getting tighter, more minimal, yet somehow more emotional, too.

Weekly UpdatesAaron Quint
Week 6

Hot and cold and hot and cold. Is it fall already? I have no idea.

Temperature wreaks havoc on naturally leavened bread, and I’ve been fighting the ups and downs all week. The ideal temperature for fermenting the dough is 76F and when it's warmer or colder (like it was earlier this week) you have to adjust by using warmer water or proofing in a warmer spot. Vice versa when it's warmer (colder water, cooler spot).

As I’ve been making more and more bread I’ve been feeling myself get more in tune with the dough. I know much better now when a dough is properly fermented and ready to be shaped; I can diagnose the various problems with my bakes (over-proofed, under-proofed, under-fermented, under-steamed). Despite all the advances, every time is a new experience and a new challenge.

I think that’s what makes it fun.

This Week’s Loaf: Kingston Country and Seedy Wheat

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Two types to choose from this week! The first is a classic ‘country’ loaf or a Pain de Campagne. Country loaves are characterized by their very open crumb structure and a high percentage of white flour with a little bit of whole wheat in the mix. Some people call these ‘dirty whites’. I use 10% NY grown Whole Red Wheat flour and also throw in about 3% cracked wheat for texture and extra wheaty-ness. This is the first style of sourdough I learned how to make, but I’ve gotten much better at it over the years.

The second is a fun sandwich bread I’ve been experimenting with. It is a majority whole wheat (Red Wheat and Rye) with a whole bunch of toasted seeds mixed in (Pumpkin, Sunflower, Sesame, Golden Flax). It’s full of flavor and will make a great bread for jam, cheese, or any other creamy spread.

Recipe: Pesto

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This is another one of my ‘classics’ that get’s made almost weekly in the height of summer. Nows your chance to eat the last of the basil or make this recipe (from The Pizza Book) and schmear it generously on a piece of Kingston Country Bread.

I grew up eating pesto that my dad would make every summer from basil grown in plastic buckets in our Brooklyn apartment. His was always super garlicky and salty from pecorino. It is still the ideal I model mine after - the big difference from mine is that I blanch my basil.

The ratios here can be adjusted to your taste and according to what is available. We’ve found that pesto is made better with the addition of one extra (seemingly fussy) step. Blanch the basil. Blanching sets the bright green color you expect from great pesto, and that the color never changes into an unappealing brown. Also, the order of ingredients is important. If you put everything in at once, the texture will not be as pleasing.

Freeze any leftovers and take them out in the middle of winter. Once thawed, try a bite and dream of warmer days.

Ingredients

  • One large bunch (130g) fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1 (3g) large clove garlic
  • ½ cup (60g) Pecorino Romano, cut into small chunks
  • 3 tablespoons (30g) pine nuts
  • Kosher salt

Bring a large pot of salted water to a boil and fill a large bowl with ice and cold water (should be mostly ice). Pick all the leaves from the bunch of basil and clean thoroughly.

Using a spider or mesh sieve, take the clean basil leaves and dunk them in the boiling water, making sure they are all submerged. Count to 15 and then drain quickly and dunk the basil in the ice bath, splash the leaves around to make sure they all get submerged.

In a blender or a food processor process the garlic with a teaspoon of salt. Add the pine nuts and cheese and process into a chunky paste. Add the basil leaves and a ½ cup of olive oil and pulse until chopped into a very thick paste. Keep the motor running and drizzle or add the rest of the oil slowly.

Taste for salt and add more as needed (the cheese is salty and should have added a lot of saltiness).

Transfer to an airtight container and press down. Cover with a thin layer of olive oil if there isn’t one on top already. This keeps for a week in the fridge and months in the freezer (though the flavor is definitely best the first day you make it).

Now Playing: King Krule - 6 Feet Beneath The Moon Spotify

I’ve been anxiously awaiting this British abstract crooners follow-up, but in the meantime, I’ve been re-enjoying his debut album from 2013. It’s actually moody in a way that not much music is these days and something about the transition of seasons and the changing light reminds me of it.

Weekly UpdatesAaron Quint
Week 3

I usually post these a week after sending them to the email list (which you should sign up for ASAP) and without comment, but this week I should say that for reasons outside of my control, the bread I produced on Week 3 was not very good. It was massively over proofed and ended up coming out like pancakes. I ended up tossing a bunch of it and giving the rest to anyone who wanted it for free. Lessons were learned!

Having a hard time believing that summer is almost over, but I’m doing my best to enjoy the last of it. We’ve been snacking on garden tomatoes and carrots and roasting eggplant like it's our job. With all the horrible shit going on in the world, baking has been my escape and hopefully, you’ll feel the love in the loaves.

There are still shares available! I’ll also be doing some offsite events in the near future! Stay tuned.

This Week’s Loaf: Whole Wheat Semolina Sesame

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I’m addicted to the smell of Semolina. Even at only 15% of the total flour in this bread, it has an aroma like nothing else. I’m really only trying to try to find some echo of my semolina ideal: a batard shaped loaf from Parissi Bakery in Manhattan. Parissi is one of my all time favorite places, and their semolina bread, covered in sesame seeds and ideally stuffed with some amazing collection of cured meat, fresh mozz, and fresh roasted peppers, is the pinnacle of the art. My version is a little more wheaty, with a more open crumb: ideal for dragging through sauce or drenched in the best olive oil you can find.

Recipe: Meatballs

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In my dream of a future sandwich shop, a really good meatball sub will be one of the signatures. Served on fresh semolina and stuffed with the best meatballs and the richest sauce, it will be one that you will have to force yourself not to order, just so you can try something else once in a while.

In the meantime, you can make this meatball recipe, from The Pizza Book but with all real credit to Frankies 457.

We love any kind of meatball, but our favorite variety is Italian. Of the Italian kind, the best meatball can be found at our favorite restaurant in Brooklyn, Frankies Spuntino in Carroll Gardens (named after the two Franks who own and operate the business). People travel from all over to try their incredible food, and when they finally released their cookbook, The Frankies Spuntino Cooking Manual, we devoured nearly every recipe in the book. To say it was an inspiration for this book would be an understatement. The meatballs, more than anything else, have become a staple dish in both our kitchens. These meatballs are studded with sweet and savory flavors. We like making big batches, eating some immediately and freezing the rest to top one our favorite pizzas.

We’ve slightly adapted the Frankies recipe to fit our needs. Instead of adding ingredients whole or roughly chopped, we take a short cut and pulse them all together in a food processor (or roughly together with a knife). By having smaller pieces of each ingredient we ensure that each meatball has all of the delicious flavors we love in every single bite, and one broken up and topped on a pizza.

Ingredients

  • 2 thick slices of white or Italian bread
  • ½ cup (60g) Pecorino Romano
  • ¼ cup (40g) raisins
  • ¼ cup (40g) pine nuts
  • ½ cup (30g) fresh flat leaf parsley
  • 3 (5g) cloves garlic
  • 1½ teaspoons (10g) kosher salt
  • 2 lbs. (900g) ground beef
  • 4 large eggs
  • 5g black pepper
  • ½ cup (50g) panko or other coarse bread crumbs

Preheat the oven to 325°F.

In a small bowl, submerge the bread in water for 10 minutes. Drain and carefully wring out the bread, trying to squeeze as much water out as possible. Add to a very large bowl.

Chop the Pecorino into ½" chunks. To the bowl of a food processor add the chunked Pecorino, raisins, pine nuts, parsley, garlic, and salt. Pulse until the mixture forms uniform small pieces, but before it becomes paste-like. Transfer the mixture to the large bowl with the soaked bread.

Add the beef, eggs, and pepper to the bowl and use your hands to mix well. The mixture should appear uniformly spiked with green, red, yellow, and black. Feel the texture of the mixture: it should feel wet and sticky. Add the panko or breadcrumbs to the mixture and combine; it should start to feel a little more dry and malleable. If it’s not sticking together and feels too wet, add more breadcrumbs.

Line a sheet pan with parchment paper. Take a ping pong size piece of the mixture and roll it between your palms into balls. Place the finished balls in rows on the parchment paper giving them room to breathe (at least 1" between each meatball). Roast in the oven for 30 minutes, or until slightly browned on the outside but still spongy to the touch.

At this point, you can take as many as you’ll eat tonight and simmer them slowly in your favorite tomato sauce (not to cook them, but to add the meatball flavor to the sauce). Take the rest and freeze them for sandwiches or pizza.

Now Playing: Milo - Who Told You to Think??!!?!?! (Spotify)

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Milo has been making some of the most unique and truly interesting hip-hop for a while now. His new album (which dropped last week) has been in heavy rotation. It's melodic and jazz inflected, conscious without being pretentious. Listen!

Weekly UpdatesAaron Quint
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