three TEN main Restaurant

Malted Barley & Potato Levain Bread at three TEN main Restaurant

This is the Norwich Sourdough recipe from the Wild Yeast blog. I've replaced the rye with equal amount of whole wheat. I have also added 1 cooked and diced Idaho potato with the peel on and 1/2 cup of crushed crystal malt when I gave it the first turn. My starter is going nice and strong now. I'm discarding 2/3 of it every 12 hours and replacing it with equal amounts of water and all purpose flour. This feeding schedule seems to be working great.

 
I turned this dough every 20 minutes for the first 80 minutes and let it bulk rise in the walk-in refridgerator overnight. I proofed it in those fake wicker chip baskets you find in Mexican restaurants- 1.43 each at the local resto supply store- much cheaper than bannetons. This is the tastiest bread I've made to date. It would go very well with a hearty winter soup. Look for it in your bread basket at three TEN main.

French Baguettes @ three TEN main With a Little Help From The TARTINE BREAD Book

 

I bought the beautifully produced Tartine Bread Book about a month ago and have devoured every page and am now trying some of their formulas. I follwed the book making these baguettes with exception of the starter, substituting the sourdough starter from the Wild Yeast Blog.

These have a very crisp crust, a slight tang, with a moist crumb. I think it would do very well as the bread for a Banh Mi sandwich. The crumb came out a little tighter than I expected but is still very delicious. I will try this again with a higher dosage of bread flour. I'll keep y'all updated on my pilgrimage to the land of the perfect baguette.

Be on the look-out for this bread in your basket at three TEN main.  Ciao

Chef Derek Gallegos Bakes A Natural Levain Bread For three TEN main Restaurant

I've been experimenting for the last few months with natural/sourdough starters with mixed results. However, my most recent attempts have come to fruition, Susan's Wild Yeast Blog having been of enormous assistance. Her sourdough starter, which I used to make my interpretation of Norwich Sourdough, produced the results documented in the photos above and below:

My levain bread has a toothsome and slightly crunchy crust with a tender crumb and slight sour finish due the not overly ripe starter.

I'll continue to play with this recipe; cracked malted barley and chunks of potato with the skin are on the list for upcoming additions. You just might find this in your bread basket during your next dining experience at three TEN main. Stay tuned.

Chef Derek Gallegos Bakes "Hi-Rise's" Cornbread for three TEN main

This is a yeasted cornbread with a pleasant crunch to the crumb; made with coarse stoneground corn grits and whole corn kernels, it also gets a sweet and earthy touch from the addition of Styrian pumpkinseed oil and Fireweed honey. It is a favorite of mine and makes the rotation of fine yeasted baked goods at three TEN main Restaurant. You must try it toasted for breakfast slathered with Montana huckleberry jam!

I adapted this recipe from Maggie Glezers Artisan Baking. It is from Hi-Rise Bakery in Cambridge, Mass.

Chef Derek Gallegos Bakes A Gorgeous Ciabatta For three TEN main Restaurant

I've been baking a lot of ciabatta for our table service lately. I've had especially good luck with the recipe in Maggie Glezer's Artisan Baking. Wild Yeast Blog has also been particularly helpful and I strive to emulate her baked goods  at the restaurant. Above and below: the results of my most recent ciabatta endeavour.

This bread makes a mean rustic sandwich. I put some thinly sliced leftover rare ribeye steak with this bread, a little mayo, a big handful of mesclun and some Newmans own vinaigrette- Mama Mia! A glass of cheap cold red and I was set.

I hope you may enjoy this bread as part of our weekly rotation of yeasted baked goods at

three TEN main.