Focaccia

First deep-pan pizza/focaccia in the Pico. Sort of Peter Reinhart’s Potato & Bacon Focaccia. 8 inch square tin, 400g of 72 hour dough studded with small cubes of cheese. Before baking, layer of crisp bacon topped with layer of very thin potato slices that have been steeped in herb oil. 300C top and bottom. Reduced bottom […]

Domesticity

It do say “Bulleit Bourbon Frontier Whiskey” but in fact it’s the first edition of Bethesdabakers Red Wine Vinegar. Boy was it hard work to make. I had to put some good quality raw cider vinegar in the bottom of a large preserving jar and add odd bits of red wine till there was a […]

Hybridity

Nothing went the way it was supposed to go with this pizza. Starting with the dough. I usually mix an 80% hydration dough which has its origins in the Cheese Board Collective book and it lives in the fridge for at least a couple of days before I start using it. Half way through mixing […]

Sausage Boulangère

You can’t really be comfortable with a new oven if you’re still in awe of it, it has to become more matter of fact. Anyway, it bit me: so now I’m starting to treat the Pico as just another, though impressive, piece of kitchen equipment. It can’t just be exclusively a bread oven. But if […]

Squash

Seem to have settled down to 250C top, 220C bottom for loaves in the Pico. Cleaned the oven window to appease the Pico gods after they bit my arm a few days back. Didn’t have any more aggravation from them with yesterday’s Butternut Squash. No sunflower seeds or chile flakes this time just a good […]

Smoked Salmon Pizza

This new oven is really good for me – might have a nervous breakdown relearning everything but I ain’t going to get bored. Fortunately Sue rebounds pretty quickly when I get snappy when the baking isn’t going the right way for me. Nice simple pizza for recovery day after yesterday’s celebrations. Except I’m using a […]

Barbue Valée d’Auge

Today is the first day of our 46th year of living together. So yesterday we had a bit of a bang-up lunch. Started with Loire Valley sparkle and José Pizarro’s Citrus Prawn Fritters click here. The fritters were so filling we couldn’t think of a main course for a long time (and another bottle of […]

High Bake or burnt?

Taking a step backwards, I baked a plain Focaccia using the same batch of dough 24 hours on so the dough has been fermenting in the fridge for 96 hours, i.e. it’s getting pretty knackered and the gluten is on the way out. Exactly the same procedure as yesterday minus the pears https://thepartisanbaker.com/2021/09/29/first-foc/ Decided to […]

First Foc

Pear & Rosemary Focaccia – first bread not baked directly on the sole of the Pico. My usual 80% hydration dough (https://thepartisanbaker.com/80-hydration/) about 72 hours old. 340g dough within a sandwich tin ring on a pizza tin. 330C top & bottom. Have to learn to be braver. Baking is about charred bits and uncharred bits […]

Commander Cody

The phone call didn’t help. Just before I caught the London coach and just after Sue bought a chicken I called to say I’d become vegetarian. It was early days and the course of true love was lost in the rocks which is why she was in London and I was in Manchester. The chicken […]