Sometimes, we do need this healthy looking bread as for sandwiches or little mid-night snacks... I like to add some different dried berries ( after over night soaking in the rum) and enfanced some nutty flavour - walnut^^~
Thought it was time I join the yellow mellow bandwagon, at least with one yellow add-in, with little flavor impact.
Leavin:
200g white starter (100% hydration)
400g flour 200g guisto's bakers choice 200g BRM spelt
400g water
11 hr RT ferment @ ~71F
Final dough:
1000g leavin (all of the above)
1240g cool water
2000g guisto's bakers choice
50g salt
25g EVOO
25g poppy seeds
10g Turmeric
175g finely minced red onions
We love pain de mie a lot, the kids specially. Yogurt makes the bread even better as the second part of liquid after the poolish is added!
This is the first time I post here... Just give it a try! I've been baking for couple years and learning everything about baking online. Here is the pain de mie by using the poolish Dough, my best love version!!
