Long time listener, first time caller. So much good bread in this thread.
I eat very little bread these days, staying away from carbs. But it probably remains my favourite food, so I do a lot of baking and either give it all away or send it to work in my SO's lunch. These past few months I've been on a kick of making stuffed rolls and buns; we have creatively started referring to them 'stuffs'. So far I've filled them with leftovers, meats, cheeses (cream cheese-based ones are easy, too). A couple of small ones makes for a nice lunch focal point.
This often gets combined with my love of using non-traditional hydration sources. In one case I was inspired by borscht. Cooked some beets and mashed them into the dough; they were filled with cream cheese, onions, dill, and capers. I was honestly pretty amazed at how well the colour stayed.
These are the same dough (I really only ever bake with two doughs and just twist them to fit the circumstance), only made with carrot juice and filled with cream cheese, candied ginger, and something else, then rolled in walnuts (kindly ignore the experimental sausage balls in the background).
The carrot juice adds a lovely colour and slight sweetness to an ordinary enriched dough, too, though I could have done a better job on dough development as the texture wasn't really up to snuff:
Additionally, has anyone experimented with fermenting bread with brewing yeasts? I've played around with a few and gotten some good results. I've read that using some of the traditional brown ale yeasts can lend an oatmeal-ish flavour to a bread that contains, in fact, no oats; it's something I want to try.
