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maurizio
The Perfect Loaf
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Today’s lunch: red lentil hummus with scallions/Aleppo/evoo, my fresh rye/spelt/wheat sourdough toast, and avocado. Recipe from @cannellevanille new book, which is beautifully shot, written, and styled. And the hummus is mighty good 👌🏼 2K 16
The outside and inside of a couple of the loaves baked yesterday: rye/spelt/whole wheat. Such a deep, wonderful flavor. Might have been able to push the water a bit higher, but happy with the fermentation in these. #baking #bread #sourdough 2K 63
From easy score to oven to cooling. Baked my spelt/rye/whole wheat recipe (at my website in profile) this morning as the light just came in through the windows and the chill creeped into the room—even the glowing oven couldn’t contest. #baking #bread #sourdough #morningroutine #theperfectloaf 3K 115
Playing with an off-shoot of my lievito madre: kept this 200g madre, 200g flour, 100g water in the fridge for a little over two weeks bound tight (the Italian method for maintaining a sourdough starter, particularly when used for panettone). Over this time, it formed a solid layer on the outside with soft interior — obviously left far too long between refreshments. Smelled like sharp vinegar. Chances are it would come back after several days of timely refreshments, but there’s no need for me since this was a bit of a fun test. I did this method for a week last month and it worked just fine, I’d likely not go too much more than this without the expectation of a long cycle to bring it back to “life.” #testing #sourdough #baking #panettone #fermentation #lievitomadre 1K 58
Frothy and ready to go. #sourdough #starter #bread #baking #ritual 3K 57
The magic of rising bread strictly confined to a covered tin. Golden pain de mie from my website, always a hit with the kiddos (and me, to be honest). Perhaps the best bread for butter and jelly, perhaps. #sourdough #baking #bread #theperfectloaf 3K 59

Traveling Japan

Traveling Japan

I wanted to start my pictured recount of Japan with a short story, a story about how I was parted from my wallet in a bustling city of over 13 million inhabitants. If you’ve never been to Tokyo imagine a city that resembles an ever-moving, oozing anthill of people streaming through subway tubes, tight ticket turnstiles, streets, constricted alleys and huge blocks of people waiting to cross roads like large armies lined up for battle. It seemed this way at any time of the day, the same flow of people bound for their destination — well except for rush hour where that flow probably increased twofold. Even with the sheer number of people traversing the city each day, there’s no bumping, pushing or yelling. It’s ordered, calm, and polite.

We arrived at our subway stop, Suidobashi Station, late in the night. We stepped off the subway car and into the flow of people up and out to the top floor, out the turnstiles and behold! Even at the ungodly hour we were returning home the station was just as packed, but I spotted a humble man in a rickety food cart serving hot soup to those returning home too late to enjoy dinner at the table. I saw this man and immediately had the impulse to take his photo as he worked his craft. I wanted to seize the rare opportunity to take his picture without anyone else in the frame, and quickly yanked out my phone to capture the moment.

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