Word: oven
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When I arrived at 5 a.m. the bakery was in full swing. Dough that had been rising overnight was being scooped out of tubs and formed into baguettes and boules on a large table, new batches of dough were 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...
...things that can drag me from my bed at four in the morning, especially in the middle of a Nor’easter. As I trudged up Concord Avenue in the dark, pummeled by rain, only the thought of Hi-Rise’s bread, straight from the oven, kept me going. I had arranged to observe the pre-dawn bread-making, and through the plate-glass windows the bakery’s light glowed like a beacon—the only sign of life on a dreary morning...
...cooks in the kitchen preparing soups, sandwiches and roast chickens; pastry chefs making luscious chocolate and lemon curd cakes, fruit tarts, scones and cookies; and, finally, the customers who had been lingering outside the door for a full 45 minutes before opening time. The windows were fogged with oven-fresh heat, and as soon as the customers stepped inside, the nasty weather seemed very far away...
...ways—on that fall day, we enjoyed stately, multi-folded galettes made with our goat’s chevre, our chickens’ eggs, our heifers’ butter and our garden’s red onions. Essentially free-form pies, the gallettes come out of the oven like sunflowers with purple, caramelized onion centers and golden, buttery crust petals. I’ve gained a newfound appreciation of the galette by baking it as part of the team, watching nostalgically as the Dunster community enjoys a taste from my past...
Preheat an oven to 375 degrees...