Wednesday, January 4, 2017
Since I am moving away from white bread, I chose to bake Rye Bread.
As is typical of Alex Goh's magic bread recipes, this Rye Bread uses a gelatinised dough but this time, no overnight sponge. I expected the bread to be soft on the inside. It was. The crust wasn't crusty. My rye bread tastes almost like white bread. I barely tasted the rye.
I'm afraid it is truly over. The passion for Alex Goh's soft bread is gone. It was good while it lasted and I did learn a thing or two. Now I need to seek out new (bread) thrills.