I think I'll post these here, and then start a new "Ugly Loaf" thread in the General forum. It seems I'm always posting loaves I'm proud of because they look nice (to me), so it is time to admit I'm human. Really, really human.
I mentioned in a post about a week ago I'd been laid up for seven weeks, unable to walk more than ten steps, let alone bake bread. The last four days I've been baking sourdough--two variations of the base 45%/45%/10%:Bread Flour/AP Flour/Whole Rye Flour; 68% Hyd., and 28% prefermented Bread Flour in the sourdough starter--nothing fancy, nothing new but just being able to bake leaves me humble and grateful once again I can.
My friend and former neighbor Big Al loves to cook. He gave us one of his Focaccia masterpieces a couple of years ago and it was so good I convinced him to show me how to make it. Big Al isn't into measuring much (never mind weighing to the gram like me!), but he got me started with ingredients and his process.
Green tea and red bean are the food pair that I love. The bitterness from green tea complements the sweetness from the red bean paste really well. I have the left over of red bean paste I made for my homemade green tea ice cream last week. I have a big container of it and I don't like to see them going to waste. So, it makes a perfect timing to get on baking some green tea bread buns.
[Note: after the very detailed bread-making posts of recent weeks, I think it's time for something a bit more....ummm lesser].
It was a dark and stormy morning. I woke alone. I looked around. Someone had set the clock back an hour. Strange. If today is an hour longer than yesterday, and no one else around, I should probably bake something.
It's been a long while since I posted. Summer came and bread baking was put on the back burner. With fall comes colder temps and more time around the house, so back to bread baking I go. I've actually baked quite a few loaves in the past weeks but have not posted them. Anyway, I won't attempt to catch up but will post today's bake at least!
It's been quite a while since I've made a rye bread, and I've been missing it. I've been admiring the ryes other TFL members have been making, especially those with a very high percentage of rye. I've also noted the comments about the special sweet flavors reported when hot rye soakers or mashes have been included.
