A thousand years, a thousand more
A thousand times a million doors to eternity
I may have lived a thousand lives, a thousand times
An endless turning stairway climbs to a tower of souls
If it takes another thousand years, a thousand wars
The towers rise to numberless floors in space
I could shed another million tears, a million breaths
A million names but only one truth to face
A million roads, a million fears
A million suns, ten million years of uncertainty
I could speak a million lies, a million songs
A million rights, a million wrongs in this balance of time
But if there was a single truth, a single light
A single thought, a singular touch of grace
Then following this single point, this single flame
This single haunted memory of your face
I may be numberless, I may be innocent
I may know many things, I may be ignorant
Or I could ride with kings and conquer many lands
Or win this world at cards and let it slip may hands
I could be cannon food, destroyed a thousand times
Reborn as fortune's child to judge another's crimes
Or wear this pilgrim's cloak, or be a common thief
I've kept this single faith, I have but one belief
I still love you, I still want you
A thousand times these mysteries unfold themselves
Like galaxies in my head
On and on the mysteries unwind themselves
Eternities still unsaid
'Til you love me
"A Thousand Years" by Sting
Album: "All This Time" & "Brand New Day"
This bread was inspired by Sting's A Thousand Years.
- 200 g rye meal starter @ 100% hydration (built up in three feedings over 48 hours. I had to increase hydration from 75% and added 1/8 tsp sugar as the starter was looking tough going in rye meal flour.)
- 350 g white flour
- for colouring/saltiness/hydration: 28 g soy sauce + 12 g squid ink + 34 red wine
- 168 g water
- 1/8 tsp instant dry yeast (I was afraid I might have poisoned my starter with the squid ink and soy sauce so I added instant yeast. As it turned out my starter appeared to be strong enough.)
dough weight 792 g & dough hydration 76%
- Bulk fermentation 6 hours with 4 folds
- Shape then Proof 2 hours
- Overnight cold retardation 12 hours, followed by 2 hours at room temp
- Bake at 230 C for 20 min and 210 C for another 15 min, followed by 10 min resting in the oven with the door still shut but the oven turned off.
This morning I showed my son and daughter the fermented dough before their school; both of them turned up their noses without saying anything. My husband was more diplomatic.
Crumb ... and more crumb
Well, I have to say that I am very pleased with the result. My husband said the crumb was sensational (how supportive). The crust was thin and ultra crispy (to me, it is baguette crust standard).
top crust bottom crust
There was a very faint bitterness taste to the crumb, which I find adds to the depth of flavour. I asked my husband if he thought the bitterness was associated with the ink. He said, even if it was not, you would form that mental association because your senses subconsciously makes the linkage between black and bitterness.
Notwithstanding the faint bitterness, he likes the bread also because it is very moist; but he admits this inky bread is not his most favourite. For me, the inkiness is a strikingly sober colour that I like, at once ancient and modern. I once heard that many Americans like their first cup of coffee blace in the morning and why black? - because the bitterness provides counter-balance to their sweet diet. Your body actually craves for something bitter. Another example: why do pregnant women crave for sourness - their body needs Vitamin C contained in many sour fruits or food. I crave bitterness; not at all because this bread is bitter (it is not), it is the association that makes me welcome this bread.
My black abstract painting