This weekend saw me try two new bread recipes, one a boule of artisan bread, and the other an enriched dough.
For my sandwich bread this week, I made the Field Blend No. 1 from Flour Water Salt Yeast. I have wanted to make more breads from there - I’ve only successfully made the Pain de Champage and the Overnight White. I’ve found that I’m not a big fan of the high(er) rye flour content in the Field Blend No. 1 loaf. The rye does not leave a nice soft smooth texture in your mouth. The rye wasn’t helped by me underbaking it some, as it is a little gummy and did not have a great oven rise.
Today is All King’s Day, which means it is the start of Mardi Gras. King cake season is upon us, and I’ve wanted to redo my king cake recipe. Perhaps I bit off more than I can chew by trying a new/modified recipe, and switching away from commercial yeast. I made the dough from The Perfect Loaf’s sourdough cinnamon rolls. The dough was very tasty raw, but didn’t seem to rise much, leaving the actual king cake with thin compressed layers. This recipe would probably be fine with some commercial yeast.