I had a lovely day in Melbourne visiting bakeries last week. I visited all of the best five sourdough bakeries over there plus a few more, but my favourite was Baker D. Chirico on 149 Fitzroy Street, St. Kilda.
I haven’t travelled much around Australia, so I was delightfully surprised to see fallen leaves and different colours of trees in Melbourne.
Pictured below were the two breads that I bought at Baker D. Chirico to enjoy with my coffee:
[b][color=brown]Counter-clockwise from top left:[/color][/b]
[b][color=brown](1) Pagnotta; (2) Casalinga Bianco; and (3) an autumn leave with my flat white[/color][/b]
I stood in front of their bread display, studying for a long while, before I picked these two breads – Pagnotta, because it is a big miche and I am always attracted to old-style big miches; Casalinga Bianco, because it looks like their signature house white.
[b][color=brown]crumb of Pagnotta[/color][/b]
The crumb was exceptionally moist. It was flavourful with mild acidity. I am sure the flavour would further deepen in the next few days. The crumb was not as open as Sonoma Miche that I wrote about in my previous post because this was a different style of miche. Both the texture and the mouth-feel were heavier, befitting for a colder climate.
[b][color=brown]The beautiful crumb of Casalinga Bianco[/color][/b]
The best part of my trip was stumbling across an amazing book store called Books for Cooks in Fitzroy, right opposite a bakery named Fatto a Mano. They are run by cooks and lovers of good food for cooks! Sourdough baking is quite a specialized area of culinary interest and it is not often that I find in a book store a bread book that I haven’t seen before, let alone one that interests me. Books for Cooks is one such book store that is, to me, a rare find.