I am the Head Chef at an Italian Trattoria & Pizzeria in Cary, NC and looking to improve our current bread service.
Here is what we currently provide:
We use pizza dough that we allow to rise into a boule shaped loaf. We make two shallow cuts across the dough and bake until golden brown. The bread is held in a proofer and our servers then bring to a small bread drawer in the kitchen. Servers cut the boule into a 1/4 section, slice, place in a wicker basket and serve with those little whipped butter cups. The quality of the bread is pretty good, especially freshly baked, yet it seems very generic. We typically bake 20-40 boules a day. The owner and his wife would like to see a more interesting and flavorful offering.
The pizza Chef and I have done many experiments over the past few months with limited success. What I'm hoping to find from ChefTalk is a solid recipe. I envision a small loaf, more flavor, airy, nice crust that would be perfect for a two-top etc. I really would also like to switch from butter to EVOO/herb mix (that is the easy part).
If any chef/bakers have suggestions on Italian bread recipes please contact me via this forum or email me: