Besides looking beautiful, it’s absolutely delicious! The inside didn’t turn out exactly like the recipe in my book, so I’ll need to keep practicing, but it’s still very, very tasty. I think it’s because I changed the flour—I didn’t use bread flour. I’ll try it again to see if that’s the reason.
I’m still baking homemade bread. The weekend is here, and it’s time to make a tasty loaf for the holidays.
Today, I was inspired by a recipe from Sylvain Vernay, whom I discovered on social media while searching for baking recipes, as I often do.
He has a beautiful blog with stunning photos. The first recipe I tried from his blog was bagels, and wow, they were amazing. Since then, I’ve followed much of his work and bought his book when it was released. It’s full of great recipes—highly recommended. You do need to understand the sourdough process a bit; it took me some time, but now I get how it works, and it’s not as complicated as it seems.
Anyway, to the point—I adapted the recipe and swapped out the beetroot for purple carrot (my great discovery 💡). It’s really tasty and has a spectacular color! I made it with Triticum flour from the “Molí de Pico” flour mill, which is so much better than supermarket flour, and believe it or not, it’s even more affordable—except for specialty flours like in this case.