PatrickT

@Ann_T - Wondering if you have ever tried the Pate Fermentee method for your bread making? Here is a video from Chainbaker that demonstrates the concept, with some additional explanation here.

Thank you @Ann_T! Your baguettes are perfection, as always. 😍 My recent bakes (pictured below) include a sourdough version of Bernard Clayton's Heidelberg Rye, a Dill Pickle Sourdough (inspired by a Dill Pickle Pizza we had at the Minnesota State Fair - also pictured - which was outrageously good!), and a Buckwheat Sourdough with molasses and golden raisins. I must say that buckwheat has a completely unique flavor that I really love.

Trevor Wilson’s Champlain Sourdough - a mix of bread flour and a 2:1 ratio of spelt to rye. Delicious flavor!

Appreciate you sharing - thanks! I’m just starting the pizza journey so have a lot to learn and experiment with.

Yes - perfect! Thank you so much. 🙏

@Ann_T - couple of quick questions for you. When you make your pizzas: 1. What’s the total flour weight for your batch of dough? 2. How many pizzas does that make? 3. Roughly what size are they? Thank you in advance! 😃

These were noticeable in the final purée, so I just finely chopped up the ones that remained. More vitamins! 😂

@Smithy @heidih Thank you both! I cut the peppers in half, seeded them (and saved the seeds so I can try growing some myself next year 😃), roasted them in the oven and then puréed them with a drizzle of olive oil (but forgot to remove the skins - newbie mistake). They were incredibly flavorful!

Roasted red pepper sourdough mini loaf with shredded Parmesan Reggiano cheese. I made this with “lunchbox peppers” from our neighbor’s garden. They are very small, bright red peppers that have a bell pepper shape and are as sweet as sugar. Absolutely incredible aroma and flavor with this loaf! Will definitely make this again.

First focaccia. I would have preferred a more consistently airy crumb, but the flavors are just outstanding. This is roasted garlic, green onions, black cherry tomatoes, black olives, Parmigiano Reggiano cheese, olive oil and basil. The tomatoes and basil are from our garden.

Did NOT expect the swirl! Very cool - thank you. The dough looks pretty much the same as the vid to me. Might have to try this sometime!

I wonder if this might be a loaf version of "Bulochki" - a Russian sweet bun made with raisins? I found this recipe on YouTube for Bulochki. When you have a chance to cut it and taste it, I'd be curious to know if it sounds like this might be close to the dough in your bread.

🤣 Thank you! And is that an egg wash on that, do you suppose?

Looks and sounds delicious! 😋 Can you please post a pic of the crumb when you slice it? Curious to see how dense it is.

Literally just saw some of these pans in an antique shop. Wish I would have bought them now! 😂 Another great bake @Ann_T!

Thank you @Ann_T!

This morning's bake - Moscow Mule and Gochujang loaves (this time, I added shredded pepper jack cheese to the Gochujang). No crumb pics because they are gifts to our daughter and her BF. This is Cairnspring Mills Trailblazer flour - my first time using it. I got great oven spring with the Moscow Mule loaf, but the Gochujang loaf profile was a bit flat. Clearly got a bit too carried away with the inclusion percentages. 😂 Hopefully, it will still taste good.

Gochujang sourdough with scallions and roasted garlic, based on a YouTube video by Proof Bread. After using it in this recipe, I've become a fan of gochujang! It has the consistency of tomato paste but tastes very salty, sweet and spicy. I got the mild version and am glad I did. It has just enough heat without being at all overwhelming. I imagine the hot version might leave a mark. 😂 This is one of the most aromatic loaves I've ever baked and is absolutely delicious. I used the last dregs of my Hayden Mills Heritage Blend bread flour for this loaf, which turned out to be a great choice. I will definitely bake this again.

Thank you @Ann_T - still aspiring to your gorgeous loaves and baguettes! PS - love those breadsticks! The smoked salmon and cream cheese was awesome. I can also vouch for Gouda and ham grilled cheese with the dilly bread. Epic. 😂

Will do - thanks! I’ve made a few different loaves with cheeses of various kinds. I liked them all but will say that chunks of cheese are a bit harder to incorporate well.

That is very kind of you to say. I do hope you’ll try this one in the fall. Your pairing idea sounds divine! 😃 Next time I make it, I might add some shredded smoked Gouda cheese to the dough… not that it needs anything else.

Once again, don't judge my rather lame loaf aesthetics here, because the flavor and texture of this bread are king. 😃 This is a straight sourdough conversion of Leona Schnuelle's famous $25,000 Grand Prize winning Dilly Casserole Bread recipe, from Pillsbury's 12th Grand National Bake-Off in 1960. Her recipe has been praised by countless families over the decades since - and after baking this version, I can easily see why! The flavor is simply incredible, the crumb is moist and soft, and the crust is thin and chewy. Unquestionably one of the most unusual loaves I've ever baked and destined to become a family favorite in our home, as well. The table below shows my conversion (my flour could have handled a bit more water) and subsequent scaling to 500g flour weight, which is my preferred loaf size. Please try this bread - either Leona's original recipe or this one. You won't be disappointed!

Thank you @Ann_T - it was surprisingly good and I will definitely bake that one again. You always bring a smile to my face with your Claude bakes. 😃 What great memories he will have to look back upon.

Moscow Mule sourdough - my own recipe. A baking buddy thought my idea for this was insane... and he was right. It's insanely good! 😂 Central Milling High Mountain bread flour 73% ginger beer 20% starter 2.5% chopped fresh mint leaves (would try 5% next time) 2% salt Zest of 1 lime (500g flour weight) The aroma is very limey. The flavor is mostly lime-forward, with a touch of gingery sweetness from the ginger beer. I get a little mint, but not much. Crumb is soft and delicious. Crust is thin, crispy and chewy. Very impressed with this High Mountain bread flour - wonderful flavor!

Love those starters @Ann_T! Beautiful baguettes as well. I made a rye porridge sourdough with Greek olives earlier in the week. Absolutely delicious! Pics below. Today, I’m working on a recipe I developed - a Moscow Mule sourdough, made with ginger beer, lime zest and chopped mint leaves. If it turns out, I’ll post the recipe and pictures.