April 26, 2021 - 10:13am
Potica Rolls and Anadama Bread
My sourdough adventures this past week were to make potica rolls (essentially cinnamon rolls that used a tangzhong) but I substituted levain for the instant yeast.
My other bake was for anadama bread which I also converted to sourdough and made about 80% whole wheat. I milled the corn myself for the corn porridge and it was a really tasty loaf - will definitely make again.
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Ilene, your rolls look yummy and the anadama bread has a nice even crumb perfect for any toppings. That’s really a nice crumb for 80% whole wheat and also a porridge.
Benny
Thanks, Benny. I'm wondering if it was slightly underproofed, but it tastes amazing!
It may be every so slightly, but really it is so easy to overproof whole grains now that I have been baking them. I think your loaf looks great Ilene.