I made some wonderful banana, bran, and walnut muffins. They are moist, well formed, and tease with a hint of cinnamon. The bran feels wonderful while chewing, and is so good for you! Naturally, I had to counter the healthy side with a lovely glaze on top. I have to share these before I eat them all!
Next up - the baguettes. Today I made four of them. The egg wash provides a consistent golden color that I expect when I make these. The key is using the rolling pin to flatten them evenly, using measuring tape, for precise length and width, and keeping the roll tight. They are delicious, simple, and are great to snack on.
Last: My sandwich loaf. I was trying so hard to get a sweet loaf, I never considered the quality of the flour. This is, by far, my best sandy loaf ever! The crust is everything I ever wanted. Dark, rich brown, but not hard. My recipe is perfect. I use yeast, water, sea salt, oat flour, wheat flour, bread flour, vital wheat gluten, honey, and sugar. I felt like I had total control over my rises, and they rose fast! Cook time is only 30 minutes at 2 different temps; higher than average. It's a fast loaf, and I am using it to make some meat sandwiches. Woot!
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