Pain-au-Rama

Part of the flour is cooked like a roux with milk before being added to the mix. There is also olive oil and some honey (I used brown sugar) in there, resulting in a very soft and fluffy sandwich loaf.

A couple lovely loaves this week - pumped up the rye content to 10% and it's working out really nicely!

I increased the rye flour to 10% this week. The dough was stickier but still manageable. These came out very high and round ☺️

I got to try some bread flour for the first time this week and got some nice results! I think the bread is slightly chewier and it was nice to handle.

I ran out of AP flour so these guys are all whole wheat (red Fife and Prairie hard red). They're on the flat side but pretty tasty. It was also colder in my kitchen this week so that might have contributed to the flatness as well 🤔

Back to a couple of larger loaves this week since we are home all the time eating more bread 😳

A little bit in the flat side this week, maybe due to shaping? Tried to score with a bunny and a chick to varying degrees of success :)

Just cut open the second loaf from last Friday and was pretty happy with it 🤓

All-purpose flour and red Fife in these boys today. I tried a slightly different folding technique that seemed to make no difference, haha!

Not a bad bake this week but they came out a little on the flat side... overprooved maybe?

Scoring a loaf this afternoon just before it goes in the oven.

I've switched to making two smaller loaves instead of a large one for freshness; I like the smaller slice size too.