Monika Waleckaのインスタグラム(monika__walecka) - 2月1日 17時46分

When things go wrong in my bakery, I never get angry. I just switch myself into cognitive mode and humbly try to learn as much as possible from new circumstances. I understand, that mistakes are the best way to learn, not the most comfortable, but the most enlightening.
Last week my grains didn’t arrive on time and wasn’t able to mill them to make my whole grain rye bread which is second most popular loaf at my stand. I thought it would be a great opportunity to test new organic flour I could buy in store and see the result and difference when super fine roller milled flour has been used.
From the very begginning this rye dough was so much different. Dark, smooth playdough, drank so much more water than a stoneground mass. It proofed in quite simmilar time, exploded in the oven and stayed like this ( my rye normally shrink a little at the end of a baking). Unusual volume and beautiful soft texture. The flavour though was way more mellow to vibrant rye that’s made with fresh flour. I think if there would be a chance to marry roller mill texture with stoneground flavour, it would be a perfect rye bread. Well, just a matter of time, I’ll get finally this big mill that will powder those grains and let me do so :) #ryehigh #ingrainsitrust #bbga #thebakefeed #bakingjourney #caławmące

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