ON THIS EPISODE, senior test kitchen editors Shilpa Uskokovic and Jesse Szewczyk are back with this month’s exciting bake: Jesse’s no-knead (and same day) Cheddar Jalapeño Loaf.
Get those Dutch ovens out! It’s time to bring your friends and family this fun-to-make (and fun-to-eat) loaf they didn’t know they needed (kneaded—ha, get it?). With big, graphic orange chunks of cheddar and a delightful whiff of heat from jalapeños, what more could you want? Jesse walks us through the process, shares why this recipe calls for folding and not kneading, and explains why he thinks this is a great starter bread.
They go on to answer questions from our listeners, like whether the dough would benefit from any time in the fridge before baking, and discuss how they landed on those amazing fillings!
Listen now to hear more about how this month’s bake went, why we’ve moved over to Substack, and more!
Jesse Szewczyk: I am Jesse Szewczyk.
Shilpa Uskokovic: And I'm Shilpa Uskokovic.
JS: We are both senior test kitchen editors at Bon Appetit.
SU: And this is BA Bake Club.
JS: Bake Club is Bon Appetit's book club, but it's for baking.
SU: We're creating the nerdiest and most wholesome corner of the baking internet.
JS: Every month we publish a recipe on Bonappetit.com that introduces a baking concept we think you should know.
SU: Then, you'll bake, send us any questions you have or pictures of your finished creations.
JS: And then we'll get together here on the podcast to talk about the recipe.
SU: This month we have a bit of breaking news. We have outgrown our Instagram Close Friends group and the Bake Club group chat is now on Substack.
JS: Yeah. We moved on over. It grew much faster than we're expecting, but-
SU: Yeah.
JS: ... that's a good problem, I guess.
SU:No, it's a great problem. And we're so excited that we are able to now connect with even more people directly. We'll share a link to the Substack in the show notes for today's episode, so you guys can join as well.
JS: And you don't have to be a subscriber to join the chat, but you do have to be a subscriber to get access to the Bake Club recipe so you can join and get in on the vibe.
SU: Listen in.
JS: Yeah, exactly.
SU: Jesse, we've been talking a lot to each other this week because we also just taped our live show yesterday.
JS: We did. Yeah, last night.
SU: That was very fun. And it was with taste and hark and we were at the Bell House in Brooklyn and we will be releasing this segment next week, so please tune in.
JS: Yeah. It's very cute.
SU: Okay. The August Bake Club recipe for Blueberry Peach Pie is live now on Bonappetit.com, but today we're here to look back and dive very deep into July's bake. Jesse, it is your crusty cheddar jalapeno bread.
JS: Yeah. And I have to say if this is a short episode, it's because it seemed quite successful.
SU: It was very successful. People loved it. I feel like this is one of the few that people barely had questions on, and that's a testament to how good your recipe was.
JS: I think it's just very flexible. It's very forgiving.
SU: It is, but also it's like-
JS: It's like, "No."
SU: No, no, no. It is forgiving. And as I said... No, don't be shy, take the credit.
JS: Thank you.
SU: It is a testament to your recipe and how good you are. But also the flavor profile is fun, the cheddar jalapeno, but you have it in this crusty loaf. It's fun to make. It's fun to eat. These big graphic orange chunks of cheese peeking through. I love it.
JS: Thanks.
SU: Do you want to walk us through your recipe?
JS: Yeah, totally.
So the very first thing is you're just going to combine your dough ingredients. This is AP flour, water, salt and instant dry yeast. And you mix that just with a spatula until it's a very shaggy, barely a dough. And then you let that mixture sit for 15 minutes. To nerd out, that's called autolyse, and that's basically just a time period to get the flour to start hydrating, to get it to become a dough on its own. And then you'll do a series of stretches and folds over an hour and a half period, and that's to develop the gluten. After that, you're going to add the fun things, so you're going to add big chunks of cheddar cheese, and you're going to add big chunks of jalapeno. And you do that same folding motion to incorporate them. Fold it in, use your fingers to nestle and push them into the dough. Then you're going to tip that dough out onto a very generously floured surface and you're going to shape that.
It's hard to explain without showing, but we do have a video on social, that we can link to, so you can actually watch it. Shape it into a ball with this pulling motion towards yourself so it gets nice and tight on the outside. And then drop that into a bowl that's lined with a tea towel with quite a bit of flour so it doesn't stick. Cover that. That needs 45 minutes to proof. And then while that is doing its final thing, preheat your oven and then include your Dutch oven with the lid on in that, so it gets very hot.
After 45 minutes, you're going to flip that dough. I like to use a plate with parchment on it. And then use the parchment, hold both sides, and then very carefully just drop that dough right into the very hot Dutch oven. Put the lid on, bake it. And then you're going to bake partially covered, remove the lid, and then continue baking so it gets really, really nice and round. And once that's done, you just let it cool on a wire rack. And that's it.
SU: Okay. I have so many questions about a lot of the processes, but what do you want bakers to take away from this recipe?
JS: I think this is a great starter bread. If you're nervous about baking bread, this is a great place to start. I think that lean doughs, lean in the sense that there's no eggs, no sugar or dairy or these other additives, can be scary. Because there's not much to hide behind. But this is great, and it really teaches people time and patience and feeling and sensing versus always sticking to the script completely, if that makes sense.
SU: Yeah, 100%.
JS: Yeah.
SU: I think the biggest takeaway is what makes it no knead still gives the... The stretch and fold technique, feels to me the biggest takeaway from this.
JS: Yeah. Basically folding and kneading both accomplish the same thing in different ways. Kneading, which I feel like more people are probably accustomed to, is you're using your mechanical strength and you're pushing and pulling and it takes a long time-
SU: Or on a stand mixer.
JS: Exactly. And what that does is it develops gluten. So folding also develops gluten in a different way, and bakers pick and choose which way they go for different reasons. So in this bread, the dough is very high hydration. It's like 84% hydration.
SU: what would 84% hydration mean?
JS: So we get to the number 84 because it's 500 grams of flour, and then the water is like 420 grams. So you just do that calculation of what is the water amount to the flour amount.
SU: So the water is 84% of the flour.
JS: Yes.
SU: By weight.
JS: Yes. So 84 means that your dough is going to be pretty-
SU: Slack.
JS: ... slack.
SU: Yeah, yeah.
JS: I was like, "What's the word?" Blobby.
SU: Yeah.
JS: So if you're going to try to knead that, it's going to be a mess. So in the sense of this, it's like a practicality sake. Folding just makes sense. It's easier, and you're getting to the same end place. So what you're going to do is you take your dough with a wet hand and you go underneath the dough and you pull up on one side of it and it's like elastic-y, so it'll stretch with you, and you slap it down on top. And it's a fold. And you rotate the bowl like four times. So you're doing four folds folding on top of each other, almost like a little package. I think most breads that are labeled no knead use this stretch and fold technique. I think a lot of breads like in bakeries, professional settings, also use this, because they are such hydrated doughs.
SU: Yeah. Mostly in breads professionally.
JS: So it's very common, if not more common maybe.
SU: Whereas your caramel apple monkey bread-
JS: Yes.
SU: ... was completely the opposite. It was an enriched bread, had the butter and lots of sugar in it, and used the stand mixer.
JS: Yes. And that one had a very, I want to say, organized crumb. You know what I mean?
SU: Yes. Very tight. Almost like when you cut open a kitchen sponge, for instance.
JS: Yes, yes. Versus this one, since it's so high hydration, when you cut into it, there's variability. You could have big bubbles, some smaller bubbles. And that's a good thing.
SU: Yeah. What I like about this bread is that it's no knead, it uses the stretch and folds. But also I find it fascinating that it's such a flavorful bread, but you can make it in one day from start to finish. It doesn't require an overnight rest like so many recipes for lean doughs do.
JS: Yeah. And that's also why I love adding strategic things to my bread. There is this relationship between time and flavor when you're making bread. The longer slow fermentation process gives you that flavor, that yeasty, I don't know, beer developed flavor, which is nice. And when you make dough quickly, it can sometimes taste, I don't know, bland?
SU: Yeah.
JS: And so here we're using two incredibly flavorful ingredients, cheese and jalapenos, that only get more flavorful when they burn and cook forever.
SU: True.
JS: So this is a way to make a very, very fast loaf of bread that has a crazy amount of flavor, even though you're not actually going through a long fermentation process.
SU: I love that actually. That's quite a smart approach.
JS: Thanks.
SU: I think the short fermentation doesn't affect the texture. The texture is still perfectly lovely in the bread. But as you said, adding those ingredients ups the flavor.
JS: Yeah. And it has quite a bit of yeast in it too.
SU: How much?
JS: A whole packet.
SU: Oh, really? So that's like two and a quarter teaspoons, I suppose.
JS: I think it's exactly that. Yes.
SU: And what kind of yeast?
JS: Instant yeast, which-
SU: Good. It was a test.
JS: Yeah. If you've been listening, you know. You know. Which means I can just throw it all together and I don't have to worry about the yeast needing special attention, or blooming it in some warm water or something, because it's just going to be fine.
SU: We are going to take a quick break.
JS: And when we get back, we're going to answer your questions about dough hydration, fillings, and more.
Welcome back to BA Bake Club.
SU: Jesse, I have some listener questions for you.
JS: I'm ready.
SU: First question came via the Epicurious app. "Can you please explain why you chose all-purpose flour for this recipe instead of bread flour? And what would the outcome be if bread flour was used instead?"
JS: Yeah. This is a great question. And this is something we tested several times actually. I did try making it with bread flour, multiple times, I believe. And to be honest, I found this particular dough did not necessarily benefit from using bread flour. Bread flour is roughly, I don't know, 12 to 14% protein. AP is nine to 12. If you were to just make the recipe using bread flour how I have it written, I do think you might run into some issues. Bread flour is, I guess for lack of a better word, thirstier. It requires more water to hydrate. So if you use the amount of water I told you to, I think that you might have a slightly tighter crumb because it wouldn't be properly hydrated.
SU: So use all-purpose flour?
JS: I think so, yeah. Also in the test kitchen, just one of our ethos is that if you need to buy an ingredient just for a recipe, which I feel like a lot of people would have to buy bread flour just for this, and it can be accomplished something way more common like AP, I don't want people to have to go out of their way to buy bread flour, for it to just sit in their cabinet after they make this.
SU: Fair.
JS: So just trying to look out for readers. Yeah.
SU: I appreciate that sentiment. Okay. Next, we got a couple of questions about this. But here's Jen who put it very succinctly. "Would the dough benefit from any time in the fridge before baking?" Oh, we got a lot of questions about resting overnight.
JS: Honestly, yes, there would be a slight benefit. Like we discussed, time, as it pertains to bread, equals flavor. Longer fermentation means there's more flavor. So just broad answer is yes. In terms of how you would do it, I would do all the folds. I would add your inclusions. I would form it. And then I would put the formed dough in the fridge up to overnight. That cold temperature is going to slow down that rising time, so it should be fine. I probably wouldn't go longer than overnight.
SU: What do you think would happen if you rested it longer than overnight?
JS: I think it is possible that it would over proof. I would also just flag, I would really make sure your towel is floured well, because the fridge is kind of like a damp... It's both dry and damp. It's a weird place.
SU: It's high humidity, I think.
JS: Yeah.
SU: But I think more than that, the dough is wet-
JS: Exactly.
SU: ... and then as it sits with that flour underneath it overnight, it's absorbs and forms a gummy layer.
JS:Exactly.
SU: Yeah.
JS: Part of me is almost saying, if you have a starch of some sorts, you could even use that.
SU: Yeah. I was going to say, I've used rice flour quite successfully.
JS: Yes, exactly.
SU: Okay. So yes, the dough could benefit from sometime in the fridge, not longer than overnight.
JS: Yeah. I think if you ate a loaf fresh and then you ate one that sat overnight or proofed overnight, I think there's a possibility that you might get some more nuance to that fermentation process, for sure.
SU: All right. Next question. Banu asks... Wait. Banu always bakes our stuff.
JS: I know. Shout-out.
SU: I appreciate that.
JS: Yeah.
SU: "I have a 4.5 quart Dutch oven that's definitely not big enough for four or 500 gram loaf," which Jesse, that's the size of your loaf, I think. No?
JS:: Yes.
SU: "If I split the dough in halves to bake it separately, what updates would you make to the baking time with lid on and lid off after?"
JS: Yes. So I was on the ground for this. I was ready. And I told her, "I think that's fine." I think 4.5 quart would actually be fine. And she baked it, and it was fine. But we had another bake clubber, Meg, who pushed it even farther and tried a four quart, and she said that one, it was too small.
SU: Damn. Okay.
JS: So 4.5 or bigger.
SU: I wonder if it also depends on the lids of the pots. I know Le Creuset has-
JS: Like a rounded.
SU: ... slightly domed.
JS:: Yes.
SU: Yeah. The lid is slightly domed, so there's a little bit more space and leeway to cram a dough in, but something like a Staub, for instance, has a flat lid, so maybe...
JS: Yeah. And also, depending on the shape of the Dutch oven you use, your loaf will look slightly different.
SU: Yes.
JS: So a smaller one is going to give you a taller loaf. And if you use a very big Dutch oven, you're going to get a flatter, wider one.
SU: Because it spreads to accommodate the-
JS: They'll both be great. It's just different vibes. Yeah.
SU: Okay. So 4.5 quart is the minimum size I needed.
JS: Yeah.
SU: And, Jesse, I also feel like we should explain why a bread like this is baked in a Dutch oven with a lid on.
JS: A few different reasons actually. Dutch ovens get very, very hot, which is great, you need high heat for bread baking. And then also with the lid on for that first baking portion, it's trapping all the steam because the dough's so wet, so it creates a lot of steam. So it mimics a professional bread oven in that it has high heat and steam. And that steam is going to help get that initial spring and rise of the bread.
SU: Wonderful. Michelle asks, "I have a thermometer. What should the temperature of the center of the loaf be when it's done?" Oh my God, this is the most bake club question ever. I love it.
JS: I love it too. I will say there are some baked goods I love temping, like an Enriched dough.
SU: Oh, yeah. Yeah.
JS: But that's because an enriched dough, the crust is soft. This is very crusty bread. So yes, we can temp it and I can give you a temp and I will, but you're going to have to really jab that thing. You know what I mean? You're going to have to pierce through a really hard crust. But I guess for me, I'd say the center should be like roughly 205.
SU: Okay.
JS: But you're going to have a crusty gash in it.
SU: Yeah.
JS: And it is a really, really, really long, bake time. And the bake time is primarily for the crust, not for the center. Your center is-
SU: I remember.
JS: Yeah. Your center is going to be cooked long before the outside is deeply browned, so I actually wouldn't worry at all about it being undercooked. It's very, very unlikely.
SU: Why did you find that you had to bake this loaf for so long?
JS: Yeah. During testing, I kept upping it and upping it and upping it. Sometimes it would get the color, a very deep, almost, I don't even know, burnish char. Looks great. And as it cools, the crust would soften. It would steam from the center outward and soften it. And so I kept increasing the temperature over and over again until I got to a place where that crust actually set and never steamed out soggy. So it really takes that full time. Bakery's that make bread bake at such a crazy high temperature.
SU: That's true.
JS: So we're already at a deficit working with at home oven, so it really needs that extra time to get to that deep, dark place.
SU: Why do you think that the loaf was steaming out and softening the crust?
JS: I think this happens, but I think also here we have these inclusions. My gut tells me that the peppers have a lot of moisture in them, so as they cook, they just steam up a lot. By the time it's done, the peppers are almost on the outside-
SU: They're charred.
JS: Yeah. They're like sun-dried peppers, charred. And they're really delicious. But I think it just needs all that time to really get all that excess moisture out of the jalapenos.
SU: Wow. Okay.
JS: A lot going on here.
SU: A lot going on. But I love the thermometer question.
JS: No, it is a cool question. Yeah.
SU: It's great. And also to clarify, it is an instant read thermometer.
JS: Yes.
SU: Please, kindly do not use a candy thermometer.
JS: Yes.
SU: To temp your bread.
JS: Your deep fry thermometer.
SU: Okay. Finally, let's talk about the fillings. How did you land on cheddar jalapeno?
JS: How did...
SU: It's a very classic.
JS: Classic. Yeah. Beloved. Also, I was thinking summer and jalapenos in season. When they're flavorful, they're really cool. They're very floral and very, I don't know, it's like a green bell pepper, but times a million.
SU: I was going to say, they have that fresh zippiness of a green bell pepper, but don't have that chlorophyll swampy quality that green peppers can have.
JS: Yeah. So I don't know, it just sounded delicious to me. And I know that I love adding big, big chunks of cheese to my lean doughs.
SU: Oh yeah?
JS: Yeah. Even Parmesan or something works great.
SU: Really?
JS: Yeah. I mean it's intense, but it's really nice.
SU: Wow. Okay. Jesse, I remember that in the final recipe you call for fresh jalapenos, but I do remember in the test kitchen you tested a version with pickled.
JS: I think I started at pickled.
SU: Yes. Yes.
JS: Yes. And then I learned just how wet they are.
SU: Oh my god. Yeah. They were forming like gummy pockets.
JS: Yeah. So if we were talking about how wet fresh jalapenos are, imagine that time's a million. They just... Yeah, they got gummy. And the acidity also was like... It felt like not the place.
SU: It makes sense when you say it was just too wet for the filling. What about the seeds in the fresh jalapenos? Katie asked whether they can keep the seeds in their jalapeno or do they have to remove it?
JS: I would say, frankly, it's up to you. I advise people to remove them just so there's not little bits of seeds throughout your bread because they just will fall out. But if you want more heat and you're okay with the seediness, leave them in. Yeah.
SU: Do you believe in that?
JS: I don't know if I do. Do you?
SU: Mm-mm. I don't believe that if you remove the seeds, it's less spicy.
JS: Honestly, if we're being real here, I'd say eat a piece of your jalapeno.
SU: That's true.
JS: And then use your gut.
SU: Yes.
JS: Yes. You live your truth. Because I don't know what that jalapeno is going to taste like.
SU: They're so variable.
JS: They're so variable. Sometimes they're crazy hot.
SU: Yes. I feel like the trend is they used to be spicy-ish, medium spicy. And then it became so bland. But I feel like jalapeno farmers have heard people complaining that it's bland. And the last couple batches of jalapenos I've bought, were spicy again.
JS: Let's transition to being a conspiracy theory podcast here. I do feel like they bred too much heat out for a while.
SU: Yes. They were mild. They were like sweet peppers.
JS: Yeah. And then sometimes like, "Whoa, this is too hot."
SU: They're very spicy. They're almost like serranos now.
JS: Yeah. So give it a taste and take it from there. I can't help you there.
SU: Oh my gosh. He's washed his hands off with all of us. Are there any other inclusions that we could use? You spoke about the cheese and the different types of cheese that somebody could use, but if not for the jalapenos, is there anything else?
JS: Honestly, I feel like if your inclusion is mostly dry and it can withstand heat for a long time, it's probably okay. I could see onion working really well.
SU: Yes.
JS: Yes. Or honestly, even garlic could work really well if you do thick, thick slices of garlic throughout. Because it is such a long bake time, I do imagine they would.
SU: Oh my God. I'm still stuck on this onion.
JS: Like a dryer olive, I could see working really well.
SU: Yeah. Like a salt cured or oil preserved olive.
JS: Yes.
SU: Interesting.
JS: I'm trying to think of other fun things.
SU: Scallion.
JS: Oh, totally.
SU: A scallion for people who are not accustomed to my language.
JS: Rosemary.
SU: Oh, yeah. Lovely.
JS: Yeah.
SU: Oh god. Cheese and onion bread, like the British crisps.
JS: That would be delicious. Yes.
SU: God.
JS: Like a rosemary onion. Classic. Very [inaudible 00:22:44]. Yeah.
SU: I don't think cherry tomatoes would work. Would they?
JS: Maybe too wet.
SU: Too wet.
JS: Sun-dried tomato, if they were the dry ones, they come in little pack, not the oil ones. That could work. If you try anything, let us know in the group chat. My mind is like chocolate chips and dried fruit.
SU: Oh. With the cheese? Fuck out of here.
JS: No, no, no cheese. No cheese.
SU: OH, okay, okay. Just in general.
JS: Just in general.
SU: Yeah. Okay. For vibes.
JS: Yeah.
SU: Yeah.
JS: Yeah. Right?
SU: Like panettone.
JS: Yeah. It's like a savory sweet kind of vibe.
SU: Okay. I'm into that. Would you hydrate the dried fruit?
JS: No.
SU: Oh, interesting. We're all in a fight today.
JS: Yeah. We're in a fight.
SU: We're going to take another break.
JS: And when we get back it is ask a baker.
SU: Stick around.
JS: Welcome back to BA Bake Club.
SU: It's time for our segment, ask a baker. Where we answer your burning baking questions. This question comes from Michelle. Jesse, would you like to read it?
JS: Sure. Okay. Michelle says, "I'm pretty new to baking, and lately I've been trying more recipes that use yeast. For some reason, my dough will rise perfectly the first time, but barely at all the second time after I shape the dough. I've had this problem with several different recipes, so I don't think it's the recipes. This also happens to me with both instant yeast and active dry yeast, and both AP flour and bread flour. What am I doing wrong and how can I fix this?"
SU: Very intriguing.
JS: I have one thought off the bat.
SU: Okay. What is it?
JS: And it is that I think that there's a tendency for recipe developers to default to language on the second rise that is like, "Cover and let rise once again until doubled in size." Your second rise is not going to double in size.
SU: No, not always. Yeah, you're right.
JS: Yes. It's going to get puffy and it will very slowly spring back when you touch the dough, but the amount that it rises is far less dramatic than the first time. So perhaps, maybe, Michelle is being misguided.
SU: Oh my God. Slandering all the baking recipes out there.
JS: Perhaps. I don't know. It's like the caramelized onion complex. Caramelize onions for five minutes.
SU: Oh my God. I hate that.
JS: Yeah.
SU: Yeah. That's a good guess.
JS: Maybe.
SU: I think that's a... Yeah. I don't know. Because my answer was going to be the whole act of dry yeast versus instant. But Michelle cut me off at my knees by saying that it happens with instant yeast as well.
JS: I think it could also be that perhaps your first rise is a bit too long.
SU: I was going to say that. But then in the case of instant yeast, even if your first rise is long and over proofs, when you punch it down and shape it back again, it still should rise. Instant yeast is one of those things that it's quite hardy, and that's one of the reasons why I like it, because you can keep punching it down if it's over proofed and it'll come back to life every single time for five, six times. I want to ask her a follow-up question. I want to see the crumb. I want to see the interior of one of these things that she's baked.
JS: If it does look good, then my theory is correct.
SU: Yes, exactly.
JS: Yes. She's perhaps just expecting a more dramatic transformation on that second rise, which doesn't happen. On your second rise, just you want it puffy, you want it to spring back slightly and slowly. It's not really springing back, that's almost a wrong word too.
SU: It fills back in. Yeah. I think it's-
JS: Yes.
SU: This is how we like to test it in the test kitchen to see if our shape dough is ready to be put in the oven to check if it's proofed, is we dampen our hand with some running water and then use the index finger to press the dough gently, and if it springs back, it fills in very fast, that means it's under proofed, so it needs a little bit more time on the counter. If you press and then you create this impression that remains, if your finger dips in, that means it's over proofed. There's too many bubbles and your bread should have gone into the oven. The ideal that you're looking for is when you press it with your damp finger, that it creates an indentation that slowly fills back in.
JS: Yes. Almost like a used pillow.
SU: Oh my God.
JS: Yes.
SU: Oh. That's such a lovely way of describing something.
JS: So perhaps instead of looking for it to rise physically, look for different characteristics here. Yeah.
SU: Yeah. Try the finger test.
JS: Perhaps you've just fallen victim to poor recipe writing. I'm saying it.
SU: My God.
JS: I'm saying it.
SU: That's a hot take.
JS: It's not your fault, Michelle.
SU: And on that note, that's it for this month's edition of BA Bake Club.
JS: Okay, great. Shilpa, can you actually tell us about the August bake club recipe?
SU: Yeah. The August recipe is going to be for a cardamom peach crumb pie. I never believed a fruit pie could be great.
JS: What?
SU: I don't know. Fruit pies are always beset with problems. The bottom is often soggy.
JS: Sure.
SU: The fruit is either undercooked and hard or it's gloppy.
JS: Like gel.
SU: Yeah.
JS: Yeah.
SU: So anyway, as is our bake club style, I set out to make a wonderful fruit pie and what better fruit to use than classic peach.
JS: It is very, very good. And also there's blueberries.
SU: Blueberries. There are blueberries. I was like, "Why one fruit when you can use two?" And then there's a bit of cardamom in the filling, which wakes it up, makes it with a little citrusy note, keeps the flavoring summery rather than cinnamon, which I think of more as a fall flavor. Anyway, a lovely pie with a nice foolproof crust, a just-set filling and a brown sugar streusel on top.
JS: It is a very, very special pie, just platonic idea of a summer pie.
SU: Oh my God. You are a poet today.
JS: I don't know.
SU: All of that talking yesterday-
JS: All that talking. Yeah.
SU: ... has transformed you.
JS: I'm a different person now.
SU: You really are.
JS: Are there any special equipment or tools or ingredients that people need to stock up on?
SU: Actually, yes. I'm strongly in favor of metal pie pan. I just think that they transfer heat more evenly and things bake better and the crust gets a little bit crisper. And I want to say, ingredients wise, your peaches, make sure they're not fully ripe. I think that was one of my biggest takeaways.
JS: Oh.
SU: Yeah.
JS: Interesting. All right. Well, we'll get into that later.
Okay. Well, bake clubbers, once you bake through this peach, blueberry pie, you can send us your pictures and questions. And there are so many different ways to get in touch.
SU: You can comment on the recipe, on the Epicurious app or on the Bon Appetit website. You can comment on our new Substack thread, or email us at bakeclubatbonappetit.com. And if you've made it and loved it, rate and review the recipe on our site. We're your hosts, Shilpa Uskokovic.
JS: And Jesse Szewczyk.
SU: Michele O'Brien is our senior producer.
JS: Pran Bandi is our studio engineer.
SU: Research editing by Rebecca Gorena.
JS: This episode was mixed by Ammar Lal and Macrosound.
SU: Chris Bannon is Conde Nast's head of global audio.
JS: And if you like the show, leave us a rating and review and hit that follow button so you never miss an episode.
SU: And if you're not already part of the club, head to bonappetit.com/bakeclub to find all the information you need to join.
JS: Thanks for listening to BA Bake Club and we'll see you next month.