I entered 2 bread products in our recent county fair. I had blue and purple ribbons on the dinner rolls and a blue ribbon on the sweet rolls (dried peach and mango with pecans and brown sugar, kicked up a bit by rehydrating first in Peach Schnapps and OJ). I used the tangzhong method, and of course King Arthur Bread flour and King Arthur White Whole Wheat flour (60%). I implemented a “rest” time of 15-20 minutes. The big take away of the entries was that after 4 days at the fair, with mid 80’s temps, the breads were fresh, not stale, smelled good and tasted quite ok.

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