The art of baking with whole grains:
Anyone who’s tasted Pam Yung’s bread knows that she's a fascinating baker. The Brooklyn-based pastry chef only seriously started baking bread—a classic levain at first, made with white flour and baked in a wood-fired oven—while working under chef Ignacio Mattos at Isa back in 2011. But she quickly got hooked. Today, her bread is anything but classic. Yet, her baking harkens back to age-old traditions, pulling inspiration—and fascinating varieties of grains—from all over the map.
On a recent night at Semilla, the tiny but sensational Williamburg restaurant that she runs with her boyfriend, the chef José Ramírez-Ruiz, the bread basket contained a revelation: slices of a loaf made with a healthy dose of ground freekeh.
Yung had sourced the freekeh from Champlain Valley Milling in upstate New York and had milled it herself right into her dough at the restaurant. On a shelf above Ramírez-Ruiz’s head, in pride of place in the small, open kitchen, sits Yung’s German-made KoMo gristmill, handsome in its beechwood casing.
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