Behind the Scenes: How CRAVE Sourdough Is Made at Their New Williamsburg Location.

Hi. The shark of eight into Canada came and they beautiful here. I got to throw him in the water with my day do yet the pre-shape. This is the easiest to move my the shape. You have to get my leg in the sesame seeds are also in place in the oven. It's cool. This is sign. It is how to do the sign. Who's going to make this for everybody to have? You have to make it Hand garments making a visible by the crave sourdough nice to do in Williamsburg and something to do with the woods. I'm going to do this today. I have to forget about bringing us to the double the stuff in the beginning with the crazy government. Bring a stand magical and put it in the middle of the sourdough gourmet glass. Not gourmet glass kosher west. Kicks on with the disc tools kicks on the crust on top. The charcoal taste the sesame seeds right from the sesame seeds right from there. >> Yeah. Yeah. >> And if you can You can get the sourdough taste this and that them all. It is addictive today. from Cayman and from I will bring from Noland the message in Lakewood. In and do this. I'm going to do this crave sourdough is what we're known for. I was working right so you have to look at the flavor as they sourdough is. I don't know if you can do it. I don't know if you can mention how to do the alley. Do you have to do the sesame? This is the classic. You have to make sure that this is how you shake it on the the schwarzer crust. the crust. the technique and the steam in the oven. It's a very expensive oven. And we'll go in the back and I'll show you between rosemary, olive, sesame seed, regular, multi-grain, spelt. This is delicious focaccia with the toppings of this. Look at the bubbles on top. And I would say this is a new item. It's like a schmaltz you can have some. It's a balsamic vinaigrette salad and an addictive flavor. And the sourdough doesn't have to be sourness, but it gives you just a depth of flavor, unbelievable. This is my favorite. The Jerusalem bagel kicks on a shiner grosser longer bagel. I'm going to have it sesame seeds. This is the olive. Double the bill and taste the good crunch with all the sesame seeds. All of this is good done the right way. Today is a regular bagel. Olives. On my [clears throat] side, I'm going to get sourdough babka kicks the head. This is unbelievably delicious, delicious. I have a three-day fermentation and a three-day process. Delicious. Wow. Yes, Fabi. in the back of the kitchen. Is it about the garnish? Okay, from the olive oil with the mayo and water. So, okay, my hand will wipe around the water. Yes, from the water and the flour. Rain brand flour and this is our highest quality with our oven. Higher quality flour. Very good commercial. >> flour. >> Correct. So we have a few more of the price when you heating the flour. It hits the name. This is the you hearing the smell like that and I'm going to blend some flours like three flours. White, whole wheat, rye, and barley, and spelt. >> Hello. >> With my itself do I the blend some flours kick on the shine of the dough. >> Something with flour machine. >> Whole wheat all the mixture with spelt with a barley. >> [music] >> The most popular one. >> The most popular one in Kiko and this is the sesame seeds, roasted black and white sesame seeds. This is all good in the process in here again. Um flaxseed and roasted sunflower seeds. >> Wow. >> Full of this rubbish. So these guys are dying to work for a minute. >> No way I can do. >> Pre-workout. >> That's what I'm looking for to get a mix and do it for 45 minutes on the starter. >> How long do you let it sit in this ferment today starter? >> The starter ferment for 24 hours. So this is a total in two stages the starter aligned. It's like when I'm the starter you have got me around like the seeds. It's like when I'm a boss here. This is a total of I can control over the heat counts and the heat here is going around the seeds. Yes, my head on the sesame seeds without the stark leaves I can innovate. >> It's often in the way. >> Okay, yes I'm going to do the one with the dough. Yes, I'm going to do the pre-shape. This is the first move to make the shape. Make the first shine a body. Make this up so then the same amount of height. This is a desire I drink try to eat. It's not so easy. But the final desire I claim with the guitar. That's the first step and make the shaping. Yes, I've got to sit and do for a half a shoe. You know I've got to make the final shape. I've got to make another half a shoe twice so it's done. But they saw those it's better 48 hours. In the 48 hours I do five steps. And the other steps and the other five steps. So, finish those and we can have me eat the minus straight off and gas in the steam. Okay, yes this is going to sit and do for a half a shoe. Yes, it's ready for the final shape. This is what I relaxed a little. And it was ready to shape them. We shape this as always not too tight, but shine us all open get attention. So, can I put my shine the whole thing shine the shape of our thing. >> Yes, I've got my leg in my favorite part. Yes, I've got my leg in the sesame seeds out of into the oven. You're going to this is sign. >> The sesame seeds while the way we shape this make sure that the whole thing get enough tension as always. I don't have any seeds in this. >> I was so much like like special holes in the bottom. >> This is a soya so I can make the shape. You got to relax and you got to hold straight. But you got to still hold the shape. What's the whole thing open? in the final loaf? I would like to shine scoring. This guy got an oven. Good job with scoring this. Scoring might be my favorite schnitzel. Looks like I'm having a schnitzel. This is how we got the challah. What is schnitzel made of? This schnitzel. I'm not the schnitzel. Yes, this is a beautiful ear. This one is very special when it's not this old. They have a different color than what this dough in the bread is the taste of this one Amish. Wow. I think I'm going to make shapes, flowers, women. Yeah, this is when my heart started to feel good from Yeah, but the taste of this is so delicious. But the taste is basically the best part. The ear. After the dry different texture Do you want to taste them? I must be open my sticky schnitzel. So what you want to taste is our magic loader with some thyme. What's Yes. My elevator. Wow. I don't I'm not in this The maximum heat can in here It's almost impossible to get. Hi. They start to bake in second about came in the beautiful ear. Baking the oven is a stone oven. It's almost impossible to get them. >> We have the What's What's the numbers? >> This is very nothing to handle. But I don't know what this is about to do with the highest. We stand the oven back and the bottom of the oven is a grocer oven. The size of the stone size is the mass of the hot from the pipes from the from the heating. These guys as they shine the stacker oven spring plus the beautiful color with this result. >> taste. >> The charcoal as well we going to get some of our steak and the guys uh As it's making perfect but it's a strong kind of stacker crust of it. It won't taste of anything. >> 100%. >> Ah. butter pie the butter pie Amazing amazing job. Put me the mouth. It's out of this world. That's it. Okay, you have some of the ovens for him what this crave sourdough is. So here's the crust. Beautiful shiny irregular bubbles. Tiny gross sunflower, the sesame, the flax. The bubbles balance and don't control. Nice. It's a stretch and folded. The fermentation in a bread in the Jewish society the bread is beautiful and healthy. What perfection in this Jewish society? But take a look at the shine of this. Take a look at the shine and milky color of this heart and all the other different grains. I'm going to show you the spelt. You see the difference. This is it. The flavor is intense in the smell. We do the focaccia. Look at this one. Yeah, but I can show you the kind of mustard with the cracker. It's a sourdough and I can show you the cracker. Look how easy it is to eat. It's all the depth of flavor from the sourdough. This is the mayonnaise best going dip. Homemade mayonnaise is all homemade. They are all the dips in the homemade. Roasted garlic and free, roasted garlic mayonnaise, roasted garlic with olive oil, roasted olives, tomato dip. And the last in the fridge do after the garlic craves nothing. The cured fish. All of that is for Shabbos with the most of my extra special dish. We have liquid the oil. Some of the Lakewood the fish will Find the meat boards. Delicious stuff. All the sandwiches are here. Delicious delicious. All of this is not for Shabbos. Smoked galah is something special. >> galah became this. >> Delicious delicious exclusive stuff. And the wise in the sourdough babka This is delicious kichel mass. This is with the crumbs. Good for Shabbos goyish. First of all the First of all the note You must do the papas popcorn. Yeah. Yeah. Guys, can I give you the store? You guys want to follow the status and then you can have free babka from the most delicious sourdough kichel. Yeah. 718-662-6000 718-662-6000 Follow the sign behind the scenes. All the nice stuff we can make with it. All the techniques. The address to is >> 683 Myrtle Avenue and the butter pack is 13th Avenue. >> And the Lakewood can open in all locations. Lakewood Meats Plus, North Meat, Kosher West, and North Meat to Ship. Then I want you to all to add very cute. Fine Fobby score, have a good Shabbos, and thank you for all the gifts.