The primary full work week of the 12 months was fairly loopy for me, so as an alternative of babying and (re-)beginning my sakadane, I simply made my typical 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 flowery 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 trustworthy, I am undecided 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 feel I have to do a side-by-side tasting haha. But it surely has milk, butter, and honey, in order that may be drowning out any red-fife-y notes. And a lot of the flour being a white flour in all probability does not assist, too.

But it surely nonetheless makes an important sandwich! I simply had one for lunch with some sprouts and prosciutto and mayo – extremely advocate!