BOH/FOH 5: Assfire

Zelda’s Original Gourmet Pizza in Sacramento, California, was founded in 1978 by Zelda Breslin, who brought Chicago-style deep-dish pizza to the city. The restaurant operates at 1415 21st Street in Midtown Sacramento for decades and became a local institution known for its authentic Chicago-style pies. Zelda’s changed ownership in August 2024. Let’s see how it’s going first with Guido and Chris (Zelda’s regulars) and newly minted owner Beau Cornell.Support the show

An interview with chef Brock Macdonald where we explore how he traversed the last decade in the industry. *The views and opinions expressed by contributors, authors, guests, or users are their own and do not necessarily reflect the official policy, position, or opinions of BOH/FOH.Support the show

In this episode we discuss a bit about the history of bread and bread making, the return of Artisan bread in the 80’s and a look at what’s been learned and how it’s applied today. Brittney's Bread  My Sourdough Journey: From Pandemic Dream to Fresh-Baked RealityHow It StartedMy sourdough journey actually began during the COVID-19 pandemic.Like so many others, I found myself unexpectedly laid off from work.I wanted to learn something completely new and fell in love with the idea of making artisan sourdough bread from scratch.Going All In Before I ever baked a loaf, I invested in all the tools I thought I'd need: Banneton proofing basketSilicone bread slingDough whiskBread scoring lame and extra bladesDough cutterPlastic dough scraperCleaning brushBread flour and supplies I was completely ready to become a sourdough baker. The First Attempt I started developing my sourdough starter in my tiny 300-square-foot apartment. Unfortunately... A living sourdough starter has a very distinct aroma.In such a small space, there was no escaping the smell.It simply wasn't practical. So I packed everything away and put the dream on hold. A Fresh Start in 2025 Everything changed when I moved into a larger home in 2025. While unpacking, I rediscovered the unopened tools I'd purchased years earlier. It felt like the perfect sign to finally begin again. This time, I was determined to see it through. Bringing My Starter to Life I created my starter using only: Bread flourSpring water Every day I discarded, fed, and waited. Then one morning... It happened. My starter more than doubled in size. It was alive. It was bubbly. It smelled beautifully fermented. That was the moment I knew I was finally ready to bake my very first loaf. My Go-To Sourdough RecipeIngredients100 g active sourdough starter350 g warm spring water500 g bread flour10–12 g flaky saltMix the DoughCombine all ingredients.Use a dough whisk until a shaggy dough forms.Cover with a dish towel or shower cap.Rest for one hour.Stretch and Folds After the one-hour rest: Perform three rounds of stretch and folds. First stretch and foldWait 30 minutesSecond stretch and foldWait 30 minutesThird stretch and fold These folds build strength without kneading. Bulk Fermentation After the final stretch and fold: Cover the dough.Leave it at room temperature.Allow it to rise until it has doubled in size.This can take anywhere from 8-14 hours depending on factors such as room temperature and starter strength  Patience is everything during this stage. Shaping the Dough Once doubled: Turn the dough onto a lightly floured surface.Gently stretch it into a rectangle.Fold the top third down.Fold the bottom third up.Starting from the open end, roll the dough into a tight ball. To seal the seam: Roll the dough gently back and forth with your hands in a candy cane motion until the bottom is smooth and sealed.Cold ProofGenerously flour the banneton with rice flour.Place the dough seam-side up into the basket.Cover.Refrigerate for 8–12 hours. The overnight cold proof develops incredible flavor and makes scoring much easier. Baking DayPreheatPlace your ceramic-lined cast iron Dutch oven and lid into the oven.Preheat to 500°F.Prepare the DoughRemove the banneton from the refrigerator.Remove the cover.Place the silicone bread sling over the open side of the basket.Carefully flip the dough onto your work surface.Slowly peel away the banneton.Score Using a bread lame: Make at least one confident, deep score from one side of the loaf to the other. This allows the bread to expand while baking. Bake Once the oven reaches 500°F: Lower the temperature to 450°F.Carefully remove the hot Dutch oven.Transfer the dough using the silicone sling.Cover with the lid. Bake for 22 minutes and 22 seconds. Then: Remove the lid.Lower the oven temperature to 425°F.Continue baking for about 20 more minutes, or until the crust reaches your preferred color and crispness.The Hardest Part When the loaf comes out of the oven: Resist the urge to cut into it.Allow it to cool for at least one hour. It will still be warm, but cooling allows the crumb to finish setting, giving you the perfect texture inside. What Sourdough Has Taught MeGood things take time.Tiny daily habits create incredible results.You can't rush fermentation—or life.Sometimes dreams have to wait for the right season.Four years after buying all the tools, I finally baked the bread I had imagined back in 2020. Every loaf reminds me that patience, persistence, and a little flour and water can create something truly beautiful.Support the show

4 interviews of people of the industry. 2 stayed in and 2 are out.Support the show

The importance of novelty in communications for restaurants (among other things). https://www.thatsoundtheticketprintermakesthathauntsyou.com/about-5Thrillist How Trader Joe's Wine Became Cheaper Than Bottled Waterhttps://www.thrillist.com/drink/nation/trader-joes-wine-two-buck-chuck-historyGuerrilla marketing gone wrong (Visual Edition)https://www.youtube.com/watch?v=Fcn4p213Zg8Support the show

Listen to how 3 ingredients can become a cities cultural icon in hospitality. Support the show

We all need somewhere to go. Support the show

I've been through 4 restaurant openings either as a partner or manager. I've learned that the process is unpredictable to be sure. Working with city and county agencies can be difficult but that's just scratching the surface. There's also the vendors, locals, foodies, the Yelp! Elite and other wildlife.In this episode we talk to a recently minted restaurant owner. Support the show