Thanks to everyone who came out for Pizza last Friday! We’re still figuring out how to utilize the minimal oven space to get the most pizza out as fast as possible, but it was by far the most pizza we ever sold in a night as well as (IMHO) the best dough and pies we’ve made in that space. I’m looking forward to doing it again soon.
In the meantime, we’re prepping big time for a big weekend during Columbus day for O+. Expect lots of bagels, specials, and more. We’re actually currently looking into getting a second oven for the space, and if all goes to plan, we might be able to start serving bagels when Rough Draft opens (at 9 AM). As well as having more bagels, bread, and regular cookies and pastries! Stay tuned!
This weekend we’ll be doing bagels and baguettes and the big special of the week is my #1 favorite - Corned Beef. This time made with the most amazing brisket from Karl Farms near New Paltz. Come early (11 AM) to get one - they will go quickly!
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.
This week’s loaf: Polenta + Upstate Levain + Kingston Country + Oland + Baguettes
By popular demand (and my own happiness with how it came out last time), Polenta loaves are back this week (and there are a lot more of them). This is similar to our Oat Porridge loaf, where we mix in a grain after forming a solid base dough. In this case, beautiful local polenta (coarse cornmeal) from Farmer Ground is mixed into 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 good rub with one of those late-season tomatoes.
Oland is a heirloom wheat from Scandinavia that has started to be cultivated in the Northeast. It has a unique flavor that I would describe as sweet, oaty and creamy. This is becoming a weekly thing as I’ve gotten such great feedback on it and I love making it.
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.
Last week for the Pizza party, I finally compiled this playlist of one of my favorite micro-genres of Hip-Hop. This is almost entirely NYC hip-hop spanning 1992-1998. Its been the bakery working music for the past two weeks. It rules! Enjoy.