It’s safe to say that many of you have sworn off bread in 2016. Pshaw!
My advice? Eat BETTER bread.
Fortunately we can help you with that at our winter market where, both Bien Cuit & All you Knead are here every single week, unlike the outdoor market where these two beloved bakeries (one from Brooklyn, one from Beacon) have traditionally alternated. Not so at our new winter digs at the First Congregational Church.
This week we focus on Bien Cuit, the Smith St. Bakery in Boerum Hill that keeps getting accolades from food magazines like Saveur, Food & Wine and Bon Appetit. Founder/baker Zachary Golper was nominated for a James Beard award this year for his baking prowess, which involves small-batch mixing and slow fermentation. And the city’s top restaurants continue to vie for his baguettes. Golper’s miche bread which requires a three-day process from mix to bake, is, by now, legendary in Brooklyn (and in Chappaqua, too, where many a miche graced a holiday table this season). But, today, I want to let you know about their stretch pain de mie – which has become a staple at our house.
Pain de mie is the France’s answer to Pullman Bread. The Bien Cuit bakers add eggs to the traditional flour, yeast, milk, salt, sugar, and butter mixture, giving the loaves a golden edge. It’s baked in a lidded Pullman pan so the loaf has clean, sharp corners. The “mie” or belly of the crumb is dense, slightly dry and rich. What I love about it is its versatility: it’s terrific toasted in the morning with some butter and jam or a bit of honey or dark chocolate Nutty Spread. (Having a hard time getting your kids to eat breakfast in the morning? Pop a couple of slices in the toaster and watch the buttery smell lure everyone to the kitchen counter).