""I'm sorry to say we're out of it tonight," she began, "but the toast that we usually serve with this dish is made from sourdough by David Wilcox. He's the chef who sold Hail Mary Pizza in Atwater Village a few years ago. He left L.A. for a while but he's back and holding some pop-ups around town. You should find him. His bread is incredible.""
"Wilcox had baked five types of bread in long and round and rectangular shapes. "Help yourself," he said, waving to a cutting board where he'd sliced sample pieces of his country loaf, a hefty boule made with two organic flours milled from hard red wheat varieties: a strain called Yecora Rojo, and a blend known as Type 80 in which the wheatberry is milled whole and then sifted to remove a portion of the bran and germ."
Jill Bernheimer recommended sourdough toast made by baker-chef David Wilcox, who sold Hail Mary Pizza and has returned to Los Angeles running Two Rose pop-ups. Wilcox set up at Proof Bakery, offering five distinct breads in various shapes. The country loaf featured two organic flours milled from hard red wheat varieties, including Yecora Rojo and a Type 80 blend. The bread showed an airy, pudding-like crumb and a pronounced sourdough tang layered with many nuanced flavors. One customer bought the full selection and paired it with a herbed galette and French salted butter.
Read at Los Angeles Times
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