Manitoba sourdough bread

Manitoba four is well known for its high protein content. This means more gluten, so a higher chance to have a beautifully risen bread. When using this type of flour in your bread no extra addition of gluten is necessary. When baked, the crumb I find it whiter than classical wheat flour.
Here it is a simple recipe where the Manitoba flour is used exclusively. If you decide to stay on an evening late, you can follow the timing that I used. Or, you can simply put the dough overnight in a cooler place.

Provence sourdough bread

Putting herbs into my bread is not a new experience for me. I have tried different types of aromatic herbs to see how they fit with the taste of bread. In all cases, these breads bring something specific. They are not just simple breads, they are specialized breads with a specific aroma. The aroma is super strong. Each time I try to do a herbal bread it makes me remember that it does not fit with all kind of food. For example, spreading just some butter on a a slice works great, and sprinkling some salt over it makes it perfect. However, if on top of the butter you add some jam, things starts to taste weirdly. You might like it but for me, this is not a perfect match.
More, Herbes de Provence contains strongly aromatic herbs. Savory foods are simply complemented by this bread.
In particular, for this recipe, I made a visit to an organic shop and I have filled my pantry with some organic flours. Special flours, special aroma... the direction was clear for me to pick this incredible combination of herbs. As again I targeted the sandwich shape of the bread, using bread pans was the chosen option.
This bread is really special, you love it or you hate it. On top of the taste, this bread in particular brings me back amazing memories from Provence, so you can imagine that I appreciated a lot this bread.
Now lets see how to do it...

"C'est MOI qui l'ai fait" biscuits

I have this biscuit stamp with the text "C'est MOI qui l'ai fait" for years. My daughter used to play with it for play-doh when she was small. My son loves to dismantle it while playing with it. But one day, my daughter told me: "Mommy, we have never made biscuits with this".  It was clear to me then that its time has arrived.

One of the reason I cook at home is that I can control what I put inside. For biscuits (and generally sweets) the ingredient I take care the most is sugar. And yes, I usually cut it in half at least. For this recipe, the original one requested 300g. Oh no... far from me the idea that I would put this amount of sugar in biscuits that I offer to my kids. 75g was more than enough. And believe me, after tasting them I would not put not even one single gram more. The are perfect as they are. But if you prefer it sweeter, feel free to put more. The cost of eating too much sugar is too high for me to pay it with my family's health.

I have to make a confession:"C'est MOI qui l'ai fait" is not true. This is the first recipe on my blog that I didn't do it myself. My daughter did it. You can understand that I am so proud of her. I only helped in cleaning the dishes and giving some guidelines. I was not expecting this moment to arrive so soon but it was her desire to do them by herself. Would it be something genetic? Hmmm... we'll see in time.

Let's talk a bit about the results. These biscuits are simply melting in your mouth. They do not make so many crumbs as others, so I am happy to not run to clean after my kids when they steal one piece from the box. This is the kind of biscuits that I would definitely enjoy near an unsweetened cup of tea.  It is the bite that make you close your eyes, focus on the bite and say with your lips closed "Mhmhmhmmmmm". Now I dream on ... they are not meant for me... but for my kids :)
Do you want to taste them as well? Sorry guys, I do not sell. But here is the recipe... go to the kitchen and you can try it yourself.