Three weekend bakes
After two weeks of travel and eating out, it was super nice this weekend to be back in my kitchen and able to eat at home. I celebrated by baking three batches of bread.
The first, pictured above, was a 60% whole wheat, 13% spelt sourdough (73% hydration). It was good, though a bit grainier than what my family typically likes. Still, we enjoyed it.
I also made a batch of Hokkaido Milk Bread.
And a batch of Saffron Buns.
Pure comfort food, warm and buttery and slightly sweet. Just right for cool fall days and getting settled back home.