Just an update on yesterday; nothing special was done, other than mixing the two doughs and baking more loaves.
I’m really, really happy with how these turned out. Not perfect, yet, but definitely getting there. The crust is right where it needs to be, timing is good (interiors were all cooked just fine) and the texture throughout is wonderful
From here, I want to do a few things:
- Bake bread weekly, if I can, especially if I have spent grains.
- Experiment with rye and other grains; anything to get away from processed white breads. Darker, whole grain, hearty breads are right up my alley.
- Make medieval trenchers and non-medieval bread bowls. The bowls would be less for me, more for others, as I know people go for things in bread bowls (and, hey, way to stretch a meal).
- A stretch goal? Kvass.