PatrickT

I do and I love it. I use their Sourdough Home, as well, and as much as I initially resisted buying more gadgets, I have to say that both of them have really helped me become more consistent. I pretty much need all the help I can get. 😂

This morning’s bake was a toasted sunflower/poppy seed sourdough - a new recipe just posted by Brod & Taylor. It is positively delicious!! The combination of flours and seeds is just fabulous. Highly recommend giving this one a try. You won’t regret it!

I’m seeing the bakery opening next! 😂

Glad to hear it - and glad you enjoyed the video. It's one of my favorites.

I would have said no, but according to this recipe for Pate Fermentee on Epicurious, it can be frozen for up to 3 months! Who knew?!

So glad it's worked out well for you! I might try the Pate Fermentee method myself when I take a whack at Ann's baguettes. I'm sure your starter is just fine. They are far more resilient than we think. If you want a laugh on this subject, check out Tom Cucuzza's YouTube video 50 Ways to Kill Your Starter. It's hilarious - and actually quite educational.

Thanks very much @Ann_T! I'm delighted with the flavor of this loaf and am making it again for a luncheon with friends later this week. Your baguettes are always so inspiring. Definitely need to try making them again. It's been quite a while.

This was an interesting bake. I made a honey lemon whole wheat yesterday, with 25% whole wheat, the zest of an entire lemon, and lots of honey (which doubled the typical BF time). I inadvertently let the dough more than double and thought for sure it was going to be wildly over-proofed. Realizing my mistake, I quickly shaped it, popped it in the fridge for a 12.5 hour CR, and did a cold bake this morning. How the dough had enough left in the tank to provide this much oven spring is a bit of a mystery - I won’t lie. 😂

Those are beautiful!

Absolutely! Here’s the link to my post. It was 3 or 4 pages back.

Looks that way to me. A bit longer BF would open that up. It’s all about the taste though!

So glad you’re enjoying this method! Your success with it certainly speaks for itself. Definitely going to try this more myself this year.

Beautiful! What was the hydration of your loaf?

Granite Ware is exactly my choice now too! 😃 Love it. Lightweight, cools off in a jiffy, and is every bit as effective as cast iron in my experience.

Gotcha. Many of the sourdough recipes I follow call for a preheated Dutch Oven. When I do my cold bakes, the loaf goes into a cold DO and the DO goes into a cold oven. So easy!

From my perspective, no differences that I can tell - other than a significantly lowered risk of burning your fingers when you load your loaf! 😂

Love the cold start method! 😍

90/10 Central Milling ABC+ and Einkorn at 75% hydration. Really love the sweetly nutty flavor of Einkorn flour. Will try an 80/20 mix next time.

I made this recipe quite a while ago and completely forgot about it. It’s absolutely wonderful. Thanks for reminding me! Definitely going to make it again - and you’re right… this is the perfect time of year for it! 😃

Absolutely! I made mine with sourdough starter - but you could easily substitute yeast for it. I also used my wife's sugared pecans for this, but regular toasted pecans would be fine as well. Let me know if you try it!

Tartine Country Loaf, with 16% chia seeds. Tom Cucuzza has a great baking sheet for the Tartine recipe and process here, which I followed for this bake. Forgot how straightforward and delicious this loaf is to make! Try it - you’ll love it… with or without the seeds!

Gorgeous, as always!

@Ann_T Thank you very much! If you love butterscotch, you’d really love this. You’d probably also really love Ann’s pumpkin butterscotch muffins. She makes them a couple of times every year around the holidays. This loaf is actually a riff off her recipe. Let me know if you want to try either one. Always happy to share. 😃

Pumpkin butterscotch sourdough with candied pecans. I baked a free-form version of this loaf last year. It turned out fine, but the Pullman pan and egg wash I used here made it so much better. It’s decadently sweet but one of my very favorite loaves to bake. 😍

What was the recipe?