jen yee pastry


A Single Loaf

I love bread, making it and eating it.  I can't say I've ever really mastered the art, but I think the bread we serve in the restaurant is pretty damn awesome.  A good part of a month was spent testing and reworking the recipe to make it just right.  I admittedly have no patience for the feeding and maintenance of a starter, so I chose to just always keep back a portion of yesterday's dough and incorporate it into today's.  Six months down the line, the bread has taken on a pleasantly sour complexity.  Crusty with a moist, chewy interior makes it the perfect carrier for our three homemade butters; not to mention the perfect start to a fab meal!!