A variation of my previous 100% whole wheat sandwich bread. The lightest and the most aromatic I've ever achieved.
Little Yippees have had all these sandwich breads that I've been testing for weeks. They are begging for a change. Here it is, something different on the table for breakfast:
https://www.flickr.com/photos/33569048@N05/albums/72157617619002761/
http://www.flickr.com/photos/33569048@N05/sets/72157617583348645/
Another sleepless night. I almost thought something was wrong with my dough since I did not expect the fermentation would take this looooooooooong. Next time I'd go to bed while it rises and not check on it every 15 minutes.
http://www.flickr.com/photos/33569048@N05/sets/72157617581735613/
My seed culture was made with raisins.
Would anyone know if there's a difference in tastes when seed cultures are made with different ingredients?
Once the seed cultures are turned into a barm, will the tang be indistinguishable?
I was exhilarated. Finally, I made my first baguettes. It's Reinhart's poolish/pate fermentee baguette with a 55.9% hydration. The crust was crispy, even though I'd prefer a more golden brown color, and the crumbs were very springy and soft. By tasting these baguettes, we could feel the recipe originator's passion for good flavors.
One great way to relax is trying a new recipe:
http://www.flickr.com/photos/33569048@N05/sets/72157616853314402/
This was created by accident. Meant to bake a 100% whole wheat loaf but must be dozing off when I added the remaining 30% flour to the sponge:
https://www.flickr.com/photos/33569048@N05/albums/72157616485135015/
My favorite Japanese style white sandwich bread - by water roux starter and sponge
combined:
http://www.flickr.com/photos/49353374@N06/sets/72157623866998940/show/
