17 September 2014

HOW DO YOU DO: TOAST WITH FRESH BUTTER + GARLIC CHIVES

My instinct is to keep this short and sweet – it's T O A S T. But while there's not much to talk about, re: process, THIS toast is 100% the sum of its parts, and there's A LOT to be said about homemade bread, fresh butter, and anything involving an edible flower. W O W Z A.

While it's intrinsically opposite last week's foray into P A L E O breakfast-time, I'm steadfast in my belief that simple indulgences aren't so much a part of life as they are a necessity – and that if you're going to do it, do it right. And so when we had the outstanding good fortune of a homemade B O U L E T of whole wheat sourdough showing up at our front door on Saturday morning*, Sunday's Farmer's Market trip, then, became focused on finding ingredients that would make for simple – but ULTIMATE – slices of toast.

I landed on fresh, salted butter from a local creamery, and garlic chives – so gorgeous! so garlicky! – which I'd never used before, but I was sold on the edible flower aspect before I even entirely realized what they were attached to. Feel free to swap herbs per your taste (DILL?!), but make sure to apply both butter + greenery with abandon.

* there aren't enough THANK YOU's that I can send to @jasonmader for countering last week's "toast" tweet with a bread-threat he then made good on – the sourdough was I N C R E D I B L E.

From Jason: My recipe is 5% Rye & 5% Turkey Red Whole Wheat, 90% hydration. I mix the whole grains with 180℉ water and autolyse the flours for 2 hrs. Add Sourdough levain & salt and mix by hand. Bulk ferment for 2½ hrs, turning the dough every half hour and watch Doctor Who, then leave the dough to rest & rise for 2½ hrs and go out for a cocktail. Shape into loaves and place into baskets, then it spends 6 hours in the fridge to retard the yeast and allow some flavors to develop. Bake 35 mins covered in Dutch ovens at 475℉; bake 30 mins more uncovered for crust to develop. Cool for a few minutes and then Instagram. Lots of credit to the Tartine Bread and Flour Water Salt Yeast books.

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