After the past couple months of baking furiously, I can feel my interest waning, since I basically did what I set out to do.
Problem is, I was just given 50lbs of flour that I had previously asked for, so i gotta buckle down and keep at it. Oh, my partner has also been spreading the love around, and while people don’t EXPECT bread, they do very eagerly anticipate it.
As usual, recipe is the tartine country loaf, this was part of a 2× batch. Instead of 200g whole wheat I did 100g whole wheat and 100g wheat germ. Tastes quite mild, overall a good batch
Lovely colour on that bread.
Of course, the summit of bread making is pannetone, if you want to know the direction for up that is up, But… staying in the land of mortal loaves:
For the last couple of years a major change in my baking has been much more about whole-wheat.
It used to be the case that a bag of WW flour would last for ages as I was only using 20% or less in my breads, but now they go as fast as the white bread flour bags.
The breads are more interesting, they’re not as bland. And they’re healthier too. Of course, you don’t have the open open crumb, but don’t have to always make them 100% whole grain and with the right tangzhong/scald can get more open than you might realise.
I’ve tried pannetone once, went in overconfident and vastly underestimated how finicky it is, failed miserably