bake - July 2020 - 37

SAVORY BISCOTTI
Courtesy of Mitch Stamm

Associate Instructor, Johnson & Wales University

prep time: 15 minutes

bake time: 25 minutes

serving size: 16

Whether you're baking at home or
in a bakery, you're nourishing and
sustaining yourself and others. The
world has taken note that the artisan
baking community is welcoming
and sharing. Your words and actions
inspire me and ﬁll me with hope that
your communities will respond to
the lessons, didactic and subliminal,
that you are modeling and sharing.
With nothing prepared, I went
deep into the ﬁles. I found something I had forgotten about.  A
young man interviewed for a bakery
position when I was the pastry chef
at Zingerman's Bakehouse. I can't
remember his name or why he did
not work at the Bakehouse. But I
do remember the savory biscotti

he brought with him and the way
my mind unlocked when I tasted
them. It was easy to come up with
a recipe; it was more difficult to
share the thought behind it and
the process. 
Why was I so concerned about
protecting something that means
nothing in the grand scheme? What
if Beethoven wrote and performed
"Ode to Joy" only for himself or his
chosen few? Even if they hadn't
received royalties, did it bother the
Beatles when the Supremes covered
their songs? Why would I design
something to give pleasure and not
put it out there to give others pleasure? What's that line about people
on photo sharing sites (not ours)

simply making love to themselves? 
Edvard Munch painted four iterations of "The Scream." What if he
kept them in his house because
he didn't want them copied or
imitated?  Who would be more
penalized? Him or humanity? 
Go ahead, one-up it. Infuse the
olive oil, grind dried heirloom corn,
centrifuge the parmesan. Anything
else you can think of. Have your
party. Make it yours. And then one
or triple-up it. 
I'll hang on the pre-fermented
breadsticks laminated with a
parmesan butter block (not kidding;
I've done it) for the next trip to the
ﬁles. And that's after all that talk
about not one-upping...

Until we bake again!
Ingredient Weight

Method:

Butter 424g
Granulated sugar 136g
Egg 1000g
Olive oil 80g
All-purpose ﬂour 1090g
Cornmeal 272g
Parmesan, grated 680g
Salt 18g
Ground cayenne pepper 6g
Baking powder 50g

Using a paddle attachment, cream
the butter, sugar, salt, and cayenne
pepper.
Blend the egg and olive oil; gradually add to the creaming mixture.
Scrape the bowl and paddle.
Combine and blend the dry ingredients. Add them to the bowl.
Mix lightly but thoroughly.
Divide: Small biscotti: 450g Large
biscotti: 908g
The dough will be soft. Work on
a generously ﬂoured surface.

Bake Magazine Digital Special Report  3 | Volume 1 | bakemag.com

Form logs to ﬁt the width of a
sheet tray with ½" margins on each
end.
Bake: 350° convection oven until
the logs have spread, cracked, and
golden brown.
With a serrated knife, slice the
logs while they are slightly warm.
Place the slices cut side down on
a parchment lined sheet tray.
Toast in the oven until the slices
are golden brown.
Flip and toast more if desired.

37
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