The Sweet Course

Lovingly made with fresh jamuns, slowly folded into a naturally fermented dough.
Tastes is awesome…slightly tangy from the sourdough and gently sweet from the fruit.💜
#जांभूळ

Update :

And here it is… the crumb 😍
Light, lacy, dotted with perfect alveoli…everything you hope for in a loaf.
Tastes even better than it looks… truly next level 😊
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Tried something a little different this time…
75% hydration with emmer wheat goodness 🫶🏽
It looks promising… smells amazing…
And the real question is… what’s hiding inside? 🙈
can’t wait to cut into this beauty 💕

Tried stiff starter this time for 70% hydration dough ..
Guess I have to increase the hydration to get that wonderful open crumb 💕🤪

🫶🏽

From the 12-hour fermentation for that signature depth to the "Ritual of the Bath" for a glossy, blistered crust, these multigrain rings are a labor of wild chemistry and flour-covered chaos.
Proof that the best things in life are slow-fermented and worth every minute of the wait…

Tangy sourdough nutty crunch in every chewy bite…🥯✨