Slow Foot podcast 001 – Zergon

Sem obljubil, da bo nekaj novega. In… here u go! S spodnjim setom začenjam novo rubriko podcastov. Prvega je za mojo spletno stran pripravil kolega Zergon, eden od ustanoviteljev Synaptic-ov, ki je kot DJ in producent že dodobra zasidran v slovenski elektronski underground sceni.

Vodilo seta so ambientalni komadi, ki od začetka do konca praktično ne premorejo konkretnega kick-a, kar tale mixtape spremeni v uho božajoče ritme, primerne za glasbeno podlago filmov, jogo ali…. hrano :)
Poslušajte ta prijetno-melanholičen skupek vinylov in skušajte si predstavljati kaj vse se skriva po Zergonovem arhivu plošč. Bolno.


Po večkratnem preposlušanju seta in tehtnem razmisleku, sem se odločil ob to glasbo ponuditi recept za focaccio. Razlog tiči predvsem v strukturi glasbe. Deluje morda lahkotno, a je v resnici polna kompleksnih in dodelanih zvokov. To me je hitro asociralo na svež kvas, ki je meni ena najljubših sestavin za mečkat po rokah. Deluje sicer kompaktno in ko ga mečkaš imaš vedno občutek, da se bo nazaj sestavil (kot nekakšen plastelin), a se nikoli v resnici ne sestavi. No, kvas je tudi sestavni del recepta za focaccie ali stisnjenke. To je kruh, ki to ni. To je pica, ki to ni. To je prepečenec, ki to ni… To je lahko vse hkrati, če le imate dovolj domošljije. Jaz vam bom predstavil mojo jesensko različico s svežimi jurčki, rožmarinom, koščki čebule in solnim cvetom.

 

Testo:
175g polnovredne pirine moke
175g bele moke
15g svežega kvasa
Nekaj žlic oljčnega olja
žlica grobe soli
Kozarec mlačne vode
Ščepec sladkorja

Za posipanje:
Na centimeterske koščke narezani jurčki
Solni cvet
Drobno nasekljan rožmarin
Drobno naseckana čebula

Najprej stopimo kvas v  kozarcu mlačne vode in dodamo pol žličke sladkorja. Vse ostale suhe sestavine + olje zmešamo v mešalcu ali na pultu, v kolikor nimate mešalca. Počasi dodajajte vodo, dokler ne nastane mehko, elastično, rahlo puhasto testo. Testo ne sme biti preveč trdo (dodajte vodo) in ne preveč mokro (dodajte moko). Pustite vzhajati približno 1h. Posodo s testom pokrijte s prozorno folijo in vse skupaj stinite v en topel kot. Testo ne sme biti na prepihu, sicer se kvasovke užalijo in pocrkajo.

Segrejte pečico na 220 stopinj celzija…

Testo razvaljajte na debelino 1cm in postavite v pekaš, ki ste ga obložili s peki papirjem. Celotno testo preluknjajte z vilico in premažite z oljčnim oljem (tako se bo naredila skorjica). Od tu naprej pa je vse odvisno od vas. Kakšni okusi so vam všeč? Kaj bi radi na focacci? Kako jo boste uporabili (kot kruh, kot samostojno jed, kot prigrizek,…) ?  To je odvisno od vas. Jaz sem jo obložil z jurčki, posipal s solnim cvetom, rožmarinom in čebulco. Tako mi je pasalo. Od vas je torej odvisno, kaj vam paše.

English version: 
Like I promised – to post something fresh, unique, new. So here you go! Including the music set I am starting a new column of podcasts. The first one published was made by my friend Zergon, one of the founders of Slovenian Synaptics. He is very well known and popular producer in Slovenian electronic underground scene.
Ambiental songs are dominant in this set, without a single kick from the beginning to the end, what makes it a joyful, pleasant and fulfilling rhythm, decent for a background, yoga or… food :)
Listen to this swell but melancholic set and try to free your mind, let it all go and see what is hiding in Zergon’s set. Sick!

After listening to my friends set for quite a few times I decided to write down and present to you a recipe for the Focaccia. The reason lies in the structure of Zergon’s set. It might  feel calm and breezeless, but it is full of complex and completed sounds indeed. The first thing that came to my mind was fresh yeast that I very much like to hold and knead in my hands.
It feels very compact and when you squeeze and manipulate with it you always think it would return back to its basic shape (as plasteline), but it never does. Well, yeast is one of the main ingredients for Focaccia. You can say it is a bread, but it isn’t. You can say it’s a pizza, but it isn’t as well. You might also be thinking of it as a kind of toast, but it’s not that either. If you are very open-minded and have a broad imagination you would say it is one special thing combined of all three mentioned earlier. However, I am going to acquaint you with my fall version of it – with fresh boleti, rosemarie, onion slices and fleur de sel.

Dough:
175g of wholesome spelt flour,
175g of wheat flour,
15g of fresh yeast,
olive oil,
coarse salt,
a glass of warm water,
sugar.

Topping:
sliced boleti,
fleur de sel,
chopped rosemarie,
chopped onion.

First of all, melt the yeast in a glass of warm water and add a little bit of sugar (half of a table spoon). Mix the oil and all the other dry ingredients together in a mixing machine or by using your hands. Slowly  add water (including yeast and sugar), until the dough becomes soft, elastic and a bit fluffy. It must not become too dry and crumbly (add water) or too wet (add flour). Let it rise for approximately an hour, then cover it with transparent foil and stand it in a warm corner. It mustn’t be windy, otherwise yeasts are sad and die.

Heat the oven to 220.C

Roll out the dough to 1cm thickness and put it on a drip pan with early added baking paper. Make little holes in dough using a fork and oil it with olive oil (so it becomes crunchy on the outside).
The procedure now depends on you. How do you want it to taste? What do you want to put on it? How are you going to use it (as a bread, as a single dish, as snack…)? It is all up to you. I used the boleti, salt, rosemarie and onion to cover it, but that was what I liked at that moment. It is totally up to you.

Translated by: Klara Tereza