The Bread Workout.
My sourdough mother died in the extreme conditions this last Summer. A month ago I got started on another with organic rye, after fermenting a bunch of grapes grapes specifically for the purpose. She’s not quite ready to use without adding yeast in a loaf but has a lovely flavour already. I feed her by adding back dough from each loaf and baking with the extraction.
These wholewheat wholemeal and rye rolls had the addition of raw honey and buttermilk. The dough was extra sticky and definitely needed the French 600 folds approach to hand kneading.
They were part of a large batch that was three days in the making. But it showed me that I had under kneaded some of my loaves in the past, particularly when hurrying through the process and only proving twice.
Making bread has been a slow learning curve for me. I often think you need an apprenticeship to learn the nuances and indicators in assessing how to approach the dough. And I have acquired an appreciation for why artisan breads cost a lot more than high volume bread for the masses.
Proper handmade bread is a commitment, an upper body workout and something truly special, especially when simply spread with @thebutterfactor butter.