We're Bread People Now

So this past weekend, I had two sort of... different bakes than i normally do one is japanese milk bread which i had never made before it's an enriched dough it was really cool to work with it's basically milk heavy cream milk powder butter and egg i mean it's just really really rich and sweet and sugar And it's fun because you roll it out and you kind of fold it up and let it proof.

And then it becomes these adorable little buns in a loaf tin.

I baked in a loaf tin and then a Pullman pan, which I'd never used before.

So that was kind of cool.

I mean, I think it's fun.

Mostly I make regular artisan loaves, but I think it is fun to... to sort of vary up what you're doing.

So that was, have you made enriched doughs a lot?

I have, um, but mainly like, uh, cinnamon rolls.

Okay.

Like that's the, the range that I've done.

Um, I mean, I don't know if biscuits count maybe cause there's milk and stuff like that in there and butter.

Um, but I've done sourdough, um, cinnamon rolls before.

And that's like the like besides loaves.

Yeah, that's the enriched that I've done.

Enriched.

Okay.

Okay, before I get to my second thing, what what have you baked recently?

Ooh, okay.

Bagels.

Baked some bagels last night.

Though, I ran an interesting experiment.

I did not proof them as long as I needed to, because I was like, okay, it's late.

I just need to get these things in the water and in the oven.

So I... boiled them and baked them and even though they weren't like as airy as I'm used to it's bagels and right fresh and they're still gonna taste good and I think that that's kind of the lovely thing you know my husband sees them this morning he's like look at that color and I'm like okay

that's awesome