We broke bread and the rules last night. I know we were meant to let this kind of bread rest for 12-24 hrs before cutting, but we wanted something to go with the soup and it was just sitting there on the cutting board, calling to us. So this is one of those times when I didn't get a chance to take a picture before quite a bit of the loaf was devoured. The slightly sweet, wheaty taste of the Great River Milling "bread" flour(really closer to a high extraction type of flour, the germ is retained and 80%of the bran sifted out) goes well with the bittersweet flavor of the green tea powder. I've tried baking with it before and the flavor didn't really come through, so this time I upped the amount to a full tablespoon and got just what I was looking for. Next time I think I would increase the amount of levain I use to decrease rising time a bit. As it was this was about 6 hours from mixing to start of the bake.
|High Extraction Flour||300|
|Total Dough Weight||601|