Word: breaded
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Extra-virgin olive oil, with its intense fruity taste and low smoke point of 250°, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410°) for cooking...
...being kneaded in giant mixers and the enormous ovens were slowly heating. Snippets of Portuguese, Spanish and English flew through the room from the mouths of the international staff. I watched Fabrizio load the wall-size ovens using a quirky rolling contraption, then check and turn and recheck the breads until they were done, deftly wielding his peel (the paddle used to take bread in and out of an oven) like an extended arm. The ovens were heated to more than 200 degrees Celsius, and, as I dodged the racks of rising breads, I quickly began to sweat. Paolo called...
Rene Becker, the genius behind the operation, is a former food writer and restaurant critic for Boston Magazine, who began baking for the renowned Zingerman’s Deli to pay for his last two years of college. Bread became a full-blown passion. “It’s amazing what you can do with just four basic ingredients—flour, water, yeast and salt,” he says...
...breads are fabulous—crusty on the outside, with a crumb that manages to be both airy and chewy at the same time. Daily staples such as the sourdough Concord Loaf, whole wheat Huron Loaf, thin-crusted Semolina and New England Brown Bread, made with molasses and dried blueberries, are supplemented by rotating specialty breads such as Walnut Bread, Olive Bread and Challah...
...seasonally for humidity. The recipes are simple—the secret is in the premium ingredients. The butter is Plugra, European-style with a high butterfat content and less moisture than standard supermarket fare, and flours come from Vermont and North Carolina. There are corn kernels in the Corn Bread, sprouted wheat berries in the Huron Loaf and plump golden raisins in the Raisin-Pecan Bread. And, as the bakers proudly tell me, everything is made by hand...