The primary full work week of the yr was fairly loopy for me, so as a substitute of babying and (re-)beginning my sakadane, I simply made my ordinary sandwich loaf with some crimson fife flour that I’ve.
It is a recipe I tailored from Peter Reinhart’s The Bread Baker’s Apprentice years in the past to make use of tangzhong. It makes nice sq. sandwich slices in my Pullman pan, and is tremendous forgiving even after I neglect in regards to the crammed pan and go away it to overproof. That often ends in me having to scrub some baked-on bread ooze off my oven racks, however truthfully, I’ve cleaned out worse in my oven and the bread bits simply peel proper off.
I used a elaborate stone milled sifted crimson fife from 1847 Stone Milling within the tangzhong, and a white crimson fife from Arva Flour Mill. Each are native to me, for Canadian definitions of “native” being “not less than inside a single day’s drive”.
To be sincere, I am unsure if I can style the distinction between this crimson fife loaf and the way it usually tastes after I make it with white flour! I believe I have to do a side-by-side tasting haha. Nevertheless it has milk, butter, and honey, in order that is perhaps drowning out any red-fife-y notes. And a lot of the flour being a white flour most likely does not assist, too.
Nevertheless it nonetheless makes an ideal sandwich! I simply had one for lunch with some sprouts and prosciutto and mayo – extremely suggest!
