Made a "Matcha loaf". About 1 part whole wheat to 2 parts bread flour, abt 16g matcha powder, and 18g sugar. otherwise, basically this recipe: https://www.tasteofhome.com/recipes/basic-homemade-bread/
I did proof it for about a day in the fridge at 100% hydration though then a night at room temp for another nearly 7hrs (basically until I woke up and saw the dough trying to escape the bowl. barely shaped the loaves: just divided, dusted and sorta dropped em in the pans.

flavor is pretty good: a bit of the sour, enough of the salt. wasn't sure whether the matcha would impart any flavor, and I'm not sure it has, but I did it for the color anyway, so I'm happy there. crumb's pretty good, I think--at least for me--and I didn't over-proof after getting them in the pans which is a perennial problem for me.

not a bad bake
#breadposting #bread #baking #photo