In his latest book "Tartine No. 3, Modern,
Ancient, Classic, Whole" by Chad Robertson I found a recipe with 10% wheat-rye that
appealed to me. In fact most recipes appeal to me, but they are for next time. Chad uses
High-extraction wheat flour and medium strong bread flour. I used flour 550 and
found dried soybeans in my pantry.
In Thailand you find a lot of soybeans.
Our neighbors grow them and we all eat, drink or use soybean products. At most
markets you find fresh soymilk with Patongo (a Thai version of doughnut). You
find non-fermented and fermented products of soybeans, oil, meal, flour and so on. There
is a long list of health benefits of soybeans. And they taste good. So it’s
time to soak them.
 |
| soybeans incorporated in the dough |
Normally I use my electric mixer for
kneading dough. But, not today. Chad uses his hands instead. He uses “the
master method” for most of his breads. I followed Chad’s instructions, I used my
hands and let time do the rest. The result is a good looking, good smelling, good
tasting and healthy bread.
