Bread

Last weekend I made muffins because…

I got Baker’s Field‘s flour!

Baker’s Field is a local bakers that bake bread AND mill flour for other bakers.

When I first tried their bread at Fig and Farro, a vegetarian restaurant, I absolutely loved it.

Then I quickly found out that they sell their bread at selected grocery stores and co-ops, and I’ve been buying their bread (my favorite is Table Bread) regularly.

I was also recently informed that my favorite vegan bakery, Eureka Compass Vegan Food now sells their flour! (Eureka uses their flour for their muffins.)

So you can imagine how excited I was when I finally got a bag in my arms!

County Autumn Muffins.

I wanted my muffins to be savory with chunks of veggies.

What went into the batter were braised Kabocha squash, roasted red onions, and sauteed collard greens.

The muffins tasted delicious, better than usual, and I believe the flour had something to do with it.

The flour was milled only two days before!!

You would have to think the freshness contributes to the taste, right?

I really enjoyed these muffins for breakfast, although they make great snack, too.

Packed with all the good stuff!

Recommended beverage: Homemade Cold Brew Coffee. Hot. Black.

I also baked Boule bread using this flour, following the recipe I’ve used multiple times over many years.

I never failed with this recipe even when I made a few measuring errors, however, this time the result was definitely different.

The dough was very loose, the bread was flat when it went into the oven, and it stayed pretty flat.

I got confused and did some Google research.

Quickly I learned that freshly milled flour is lighter compared to store-bought flour.

So if you measure your flour using a cup like I did, you end up with too little flour.

A little note to myself: Use weight (g) next time.

Yes, this bread was flat, the texture was different, but I refuse to say I failed, only because this bread was DELICIOUS!

I think this particular flour creates such a depth in the taste.

I can’t wait to try their other types of flour (bread flour, whole wheat, etc.) and experiment!

They really renewed my interest in baking.

This was my first attempt to make this type of marble bread.

You make a separate Matcha “sheet” first, and then you roll it with regular bread dough to create the marble pattern.

This was before going into the oven.

Just out of the oven.

I was so happy to see the beautiful marbles, because I put so much effort to it and I was really hoping that they would turn out okay.

I think they turned out so much better than okay.

This bread is slightly sweet but definitely not a “sweet” bread like the cinnamon rolls.

You can definitely taste the lovely Matcha, too.

It’s pretty inside as well.

There is definitely Matcha there.

You really don’t NEED to do this, because it’s delicious as it is, but since I baked two loaves, I decided to play with one of them.

This loaf was dressed with vanilla icing and chopped walnuts.

I love this picture so much, because it really shows how soft and flaky the bread is.

Lisianthus.

One of my favorite flowers.

My husband bought these for me at the local farmers market last weekend.

They are so elegant.

Have a great weekend everyone.

I did not know how much I liked almonds until my recent trip to Portland.

This Almond Ring at Sweetpea Baking Company was one of the best pastries I’ve ever had, and I went to the bakery three times during the three days we had in Portland!

My Almond Sticks were created with the inspiration from the Almond Ring.

First, my Japanese Pullman bread was lightly toasted and then cut into sticks.

Homemade V-butter.

Lots of almond slices.

Two kinds of icing: Almond and Coffee.

These were so good and a perfect breakfast.

Isn’t it beautiful?

One of my favorite color combinations, too.

So classy.

Recommended beverage?

Black coffee.

Cherry is probably my favorite fruit this time of the year.

They are so juicy and sweet.

Have a great weekend everyone.

Don’t tell me you never do this.