I hope everyone's new year is off to a great start.
Winter weather has lead to winter colds, which unfortunately reduces the sensitivity of my already not terribly refined palate, but I have been baking when I can. Two of my recent efforts are worth mentioning.
Above and below are pictures of my recent attempts to make something like the Mazowiecka loaf that a local Polish bakery makes. It has a bit of rye, a tightish crumb, and a sweet, malt-y flavour.
Right now I'm using around 20% rye, with a few tablespoons of malt syrup. I also tried using a pâte fermenté to give it a bit more depth and longer shelf life. It is good, though I don't feel like I've totally nailed it yet.
The other one I've been baking regularly is my standard sourdough (72% hydration, 15% whole wheat, 7% rye flour, 2% salt) but also adding 200g (20%) of soaked grains. I've just picked up a few different cereal mixes, like Bob's 6 Grain, which I soak a cup of overnight in one cup of water, then mix into the final dough.
It's nice. Not a drastic change, but it adds a bit of crunch and texture to my daily bread.