|LAYERED FLAVOURS IN A SABICH|
The slices that hold the sandwich together are from an egg-white bread. I made it to use up the last bits of flour in the pantry. I am going away and don't want to come back after three weeks to containers of flour hosting The War of the Weevils.
And so for the past week or so, I have been making various breads using various types of flour.
First, I made bagels using a recipe given by Adam Kuban at Serious Eats.
Then, I made a loaf based on the recipe for honey-lemon whole-wheat rolls from The Wednesday Chef.
And finally, because I had egg whites left over from when I made Coconut Crème Brûleé, I made French bread with egg whites, a recipe from food.com.
By coincidence, these three recipes have two things in common: 1) the dough is made in a food processor, which is something I hardly do as I prefer to mix with my trusty powered-by-one's-own-energy dough whisk; and 2) Bernard Clayton Jr.
I actually only realised the common elements after making the third bread. And funnily enough, Veggie Chick had asked me a few days ago whether I owned any books by Clayton Jr, the journalist-turned-baker and cookbook writer who passed away this April at the age of 94. The universe must be telling me something.
|Honey-lemon whole-wheat spelt batons|
|Egg white baguettes|