M'tucci's Bread & Pizza
/Several years ago, Chefs/Partners Shawn & Cory were determined to make exceptionally flavorful bread that would not have preservatives, fillers or commercial yeast. To do that, they started with the “starter”.
Our natural starter is very old and is the ingredient that makes our sourdough, ciabatta and baguette unique. A “starter” (lievito madre in Italian) is made by mixing flour and warm water and letting them stand and ferment for a period of time. This is what we use in all of our breads as our leavening agent instead of a commercial yeast. As the starters permeate the atmosphere where it is used, the spores in the air continue to add character and flavor to bread. The starter and fermentation, then the subsequent resting, proofing and baking mean that each loaf takes three days to make.
Sourdough starters acquire yeast and bacteria from the air, and in doing so, become a product of their environment. A starter brought from San Francisco to Albuquerque may have all the characteristics of a San Francisco bread in the beginning, but after time, as local yeasts and bacterias are absorbed, the starter will no longer have San Francisco flavors, but will become an Albuquerque starter. Baking with sourdough is not easy, since it’s a delicate dance to balance.
“My favorite thing about bread in general is that it is never perfect. We have been baking loaves for 7-8 years and every time I try it, all I can think is that it can be better. Still though, every time I toast up a piece of the wheat bread (my personal favorite), I remember why I got into bread baking in the first place,” said Company Chef Shawn Cronin.
“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his encyclopedic tome of food science, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.
Sourdough breads are challenging to make, but they have superior flavor and texture compared to mass-produced bread. They are also healthier according to many websites and sources. Here are some quotes from the website breadmatters.com, “Sourdough lactic acid bacteria (LAB) can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity. This doesn’t necessarily mean gluten-sensitive people can eat it, but the presence of LAB means it is more digestible and can contribute to good gut health, similar to probiotics.”
“LAB also produce anti-oxidants and peptide lunasin, an anti-allergenic substance. In addition, sourdough with unbleached flour is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” People who are reducing carbs or are adhering to the Keto diet should know, " “sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest glycaemic index (GI) breads are whole-grain sourdoughs.” Translation: fewer calories and sugar than conventional bread.
The proof is in the results on your plate, either with a sandwich, on a Charcuterie Board or however you choose to use it at home.
The same quality ingredients and attention to detail goes into our pizza dough. A tangy crust with a slight char is required for authentic Pizza Napoletana and it’s one of the best things about a M’tucci’s pizza.
Our breads are available at all M’tucci’s locations and at most area Albertsons Markets.
If you want to know more about the care that goes into our bread making, or how you could make your own sourdough starter, tune in to Monday’s episode (approximately 9:45am) of New Mexico Living on KRQE, when Company Chef Shawn Cronin will demonstrate some bread tricks and techniques.
Steel Bender Brewyard Five Course Dinner
Still a few seats available, call now: 505-554-2660
Weekend Specials
M’tucci’s Italian
Ravioli - Beef Ricotta Ravioli: Peas, Mushrooms, Caramelized Onions, Red Wine Cream Sauce, Garnished with Arugula, Radish & Pecorino $27
14 oz Herb-Rubbed Hand-Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39
Pan-Seared Swordfish: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Braise - Pineapple Rosemary Pork Belly: Creamy Risotto, Jalapeño, Red Onions, Sun Dried Tomatoes, Pineapple Shrub Garnish, Shaved Parmesan & Micro Greens $27
Father’s Day Weekend Cocktails
Old Fashioned Series: 1) Town Branch Bourbon, Orange Bitters
2): Smooth Ambler Bourbon, Black Walnut bitters, Honey Simple
3): M’tucci’s Maker’s Mark Bourbon, Peychaud’s Bitters
M’tucci’s Moderno
8 oz. Picanha Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $33
Pan-Seared Icelandic Cod - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $25
Veal marsala - Sun Dried Tomatoes, Spinach, Mushrooms, Marsala Sauce on Spaghettini Pasta $19
Weekend Cocktail
Cold Brew Kick: Balcones Rye Whiskey, Coffee Liqueur, Lemon Juice, Orgeat Syrup
M’tucci’s Twenty-Five
10 oz. Hand Cut Picanha Steak - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $33
Pan-Seared Swordfish - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33
Blackened Atlantic Salmon - Farro/Orzo Blend with Roasted Bell Peppers, Tomatoes, Asparagus, Arugula, Feta & Basil in a Extra Virgin Lemon Oil $25
Weekend Cocktail
Parlay Paradise: Aperol, Orange Bitters, Fresh Fruit Juices and Sparkling Grapefruit Soda
M’tucci’s Bar Roma
House Made Beef Tip Ravioli - Braised Beef Tips, Cajun Cream Sauce, Caramelized Onion, Tucumcari Feta, Fried Parsley $22
Weekend Cocktail
Il Capo: M’tucci’s El Tesoro Reposado Tequila, Fresh Lemon Juice, Honey Syrup, Mezcal Float
Live Music for June & July
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
6/19 Matt Jones
6/22 Melissa Rios
6/26 RJ Perez
6/29 Chessa Peak
7/3 Rob Martinez
7/6 RJ Perez
7/10 Austin Van
7/13 Lani Nash
7/17 RJ Perez
7/20 Cali Shaw
7/24 Melissa Rios
7/27 Amy Faithe
7/31 Nathan Fox
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
6/17 Lani Nash
6/23 TBD
6/24 Nathan Fox
6/30 Oscar Butler
7/1 RJ Perez
7/7 Eryn Bent
7/8 Melissa Rios
7/14 RJ Perez
7/15 DeAndre Aragon
7/21 TBD
7/22 Matt Jones
7/28 Chessa Peak
7/29 Jason Seel
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
6/17 Jason Seel
6/23 Chessa Peak
6/24 RJ Perez
6/30 Shane Wallin
7/1 Lani Nash
7/7 John Martinez
7/8 Alex Maryol
7/14 Matt Jones
7/15 TBD
7/21 Oscar Butler
7/22 Chessa Peak
7/28 Austin Van
7/29 Matt Jones
Thanks for reading. See you next Friday. Ciao!
