Jersey Shore Magazine

J e r s e y s h o r e • F A L L / H O L I D A Y 2 0 1 6 86 JERSEY SHORE FOODIE MAKING THE BREAD, continued from page 85 age eighty-six. Using a rotating stack of forty to fifty proofing boxes, Desiderio's method retarded the rising process and let natural flavors develop during a longer fermenta- tion. "That was around 1997," says Introna, "when Joe Leone's bread had more of a fermented taste." In recent years, Introna has brought in Didier Rosada, a world- renowned French baker with Italian roots, of Red Brick Consulting. "He has been phenomenal. He comes every two years. We go out to dinner. We talk bread. He is a wonderful, wonderful resource." With Rosada's input, Joe Leone's was able to refine the timing of the bread making process. It not only created a better lifestyle for eight full-time bakers who now no longer work overnight, but it "helped us build a better, fresher product," says Introna. While originally, Joe Leone's baked white Italian and semolina styles exclusively, producing one hundred to one hundred fifty pieces per day, today the bakery creates over one thousand two hundred pieces in a large variety of styles, doughs, and fillings. Whole wheat, ciabatta, sourdough, Jewish rye, and seven grain are daily staples, while favorites such as pecan and cranberry Autumn Harvest Loaves or Filone Loaves at Christmas are seasonal. Stuffed breads include such delectable fillings as: mozzarella, cheddar, provolone, pepperoni, sausage, antipasto, pepper, onion, spinach, broccoli, broccoli rabe, and eggplant. There's even a monthly bread menu. This past August's highlighted fresh rosemary ciabatta, roasted garlic brioche, and bacon cheddar cornbread among others. Despite Joe Leone's success, Introna is still always trying to perfect the art of bread making. "There are an extreme amount of challenges to this day," he comments. — Bread Pairings — A selection of delectable combos from Joe Leone's. Italian Bread: pair with fresh mozzarella and balsamic glaze Focaccia: dip in herbs and olive oil Ciabatta: pair with blueberry chutney Cranberry Pecan: pair with Brie cheese Semolina Braid: top with ricotta cheese and fresh strawberries with white balsamic glaze Sourdough: pair with extra virgin olive oil, sliced avocado, fresh basil, and ricotta "In the summer, with humidity, it's still hard to keep the crust crunchy by midday. I am more critical of the product." His patrons, it seems, don't agree. One customer from Spring Lake was picking up her favorite, a long semolina, on a hot August day. "I'm a creature of habit. I've been coming here about fourteen years, probably even longer…the bread is just like Italy. It's got a lot of air inside, and its crunchy on the crust." Interestingly, the best days to buy bread actually lay ahead in the coming winter season. While bread making is ideal on low humidity days, Introna says the absolute optimum conditions are actually during snow- storms due to their cold humidity. "That is the best bread anywhere," asserts Introna, "when it snows." And what better way to warm the soul and the palate than with hot bread fresh from the oven? u Joe Leone's has two locations: 510 Route 35 South in Point Pleasant Beach, (732) 701-0001; and 527 Washington Boulevard in Sea Girt, (732) 681-1036. Catering is also available. Visit www.joeleones.com. Loaves from Joe Leone's (clockwise from top): a Semolina Split, Pumpernickel, Semolina Braid, Seeded Semolina Braid, and a Large Casa.

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