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.
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.
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.