28 minutes ago, Anna N said:Can you tell us a little more about the breads you have pictured upthread, please.
Sure! Those are a traditional style called Pan Injerto (literally, "Grafted Bread") where two types of bread are rolled together and baked. I do it a little differently than most Ambato bakers - a fully traditional Injerto is a white water bread grafted with a richer golden yolk bread; mine are enriched quinua herb (a whitish crumb) together with a black bread based on cornmeal, coffee, and chocolate. It comes out looking something like this when you slice it - depending on who's rolled it out, it's either a loose heart-spiral like this photo (my stepdad), or a much tighter spiral (myself).
It is an ideal bread for sandwiches. The lightness and mild sweetness of the quinua bread balances the weight and bitter-sour tendency of the blue cornbread. Overall it's about 55% whole grains, 45% unbleached white at about 55% hydration (I'm not terribly scientific about it - when combining and kneading, I add flour until the dough "feels" right under my fingertips.) The doughs are takeoffs on my standby challah recipe - if you'd like, I can give you the general proportions of non-wheat to wheat flours and other adjuncts.
