COOK-June 2010 By Annemarie Ahearn Styling + Photography by Stacey Cramp
Bread is simply flour, water, sodium, and persistence. The bakers add the labors of love at Tim Semler and Lydia Moffet’s bakery in Brooksville.
We get to Brooksville, greeted by a chorus of woodcock and peepers in an night that is otherwise still. We drive the deserted seaside road to Tinder Hearth, a village bakery with very little of a village, house to seven bakers who will be additionally a band of musicians. On Sundays in the summertime, they host an open mic inside their barn—and the baking and performing seep late to the evening. The bakery sits in a classic, sprawling farmhouse with a warm range at its center. Your house smells of increasing dough and toasted wood.
Tim Semler and Lydia Moffet began with an outside, homemade, wood-burning cob oven, set far from their residence. From the wettest and coldest of times, they might run bread that is hot the industry and to the household to be bagged and offered close to Blue Hill. Then Tim built a more impressive range, nearer to your house, however the problem that is same. They now affectionately call Svetlana so they asked the town for a loan to build a true bakery with a mother oven, indoors, which.
Svetlana is a conventional design that is italian made out of red bricks, a deck for 30 loaves, and storage space for split lumber underneath. In the heart of the area is a top wood table, where in fact the dough is cut and then shaped. Near the dining table is a stationary bike that grinds the wheatberries.
We ask Tim in the event that bakery offers its employees, he says, “It’s a terrible solution to earn money. A way that is wonderful earn a living.†We mention the way the despair appears to have hardly ever really ended right here, just how individuals escaped a lot of the commercialism, and, because of this, never destroyed the capability to look after on their own with almost no.
Tim and Lydia and Bridgette, Rachel, Zach, Erica, Nathan, Lake, and Brian share the obligations of this company, supplying obviously leavened bread towards the community, a commodity this is certainly therefore important to life, it may just be bartered for about such a thing. The process by which a baker feeds the starter, kneads the dough, tempts its rising and orchestrates the heat of the oven in which the bread will bake is more than a science although bread is nothing more than flour, water and salt. It is additionally an art and a labor of love.
Tim and company 
bake with finesse—with a practiced hand and care that is monastic-like. “Every time it is different,†he states as he rakes the coals throughout the oven’s floor. Bread is a living thing and is not replicated. Hardly any bakeries around the world still bake bread in in this manner since it’s extremely time intensive and it has no structure. No two loaves are exactly the same; each is distinctly gratifying.
The Lebanese poet Kahlil Gibran when composed, “Work is love made noticeable.†Those residing and dealing at Tinder Hearth have actually created a place by which love, life, and work are one in exactly the same. I believe that’s one thing we could all admire.
1452 Coastal Rd. | Brooksville | 207.326.9266 | See Them on Facebook
Romesco adapted from Susan Goin’s suppers at Luques sunday
it may be made beforehand and applied liberally to your easiest of meals. The bread absorbs the flavor of almonds, garlic, chilies, and lemon, pronouncing the tastes of every.
5 dried ancho chilies, seeded and stemmed cup that is almonds 1 glass essential olive oil 1 dense slice day-old country-style bread 1 can San Marzano tomatoes 3 cloves garlic ⅓ cup roughly chopped Italian flat-leaf parsley Juice from ½ lemon A dash of sherry vinegar Kosher sodium and freshly ground peppercorns
Heat the range to 350 levels. Fill a teakettle and bring to a boil. Pour water on the stemmed, seeded peppers and allow hydrate in a dish for fifteen minutes. Put the peanuts on a sheet pan and toast within the oven for ten full minutes or until linked with emotions . brown. Include two tablespoons associated with coconut oil to a skillet over medium heat. Fry the bread on both edges until it absorbs the majority of the oil and turns golden brown. Remove bread from pan and put aside. Strain the chilies and add them towards the frying pan. Cook in staying oil for just two to three minutes. Include the tomatoes that are whole prepare before the fluid is thickened. In a food processor, grind nuts, garlic, and bread to a meal that is coarse. Include the tomato and chili mixture. Using the processor operating, gradually include the rest of the essential olive oil in full. Toss in parsley, lemon juice, and vinegar and generously sodium and pepper to taste. Provide the combination a couple more pulses plus it’s finished.