Chef Phillip’s Old Faithful Sourdough recipe 2 gifted pain au levain - @David Bachman recipe Another 55 English muffins, this time we turned 28 into breakfast sandwiches for the freezer. Just at one this morning and 🤤 I’m tired!

I’m very pleased with how my loaves have come out as I came here specifically to be able to really nail bulk and shaping traditional loaves so I had to share! @David Bachman Pain au Levain recipe are the boule and loaf pan loaves. This recipe is made weekly for my sister and best friend and is a family favorite. Highly recommended & both had the 7 minute score thanks to @Ann Snow pushing me out of my comfort zone to try it and now I’m loving it! Also David’s Pane Siciliano recipe that I’ve been loving to play with. 100% semolina flour and it was trying me this weekend with the heat but pleased with the results considering my struggles. Thanks to @Donna Angelo for the black seed inspo!! And finally Pan de Mie - using my Pullman for the first time! Didn’t quite get to the top to get the fully square shape but I’m still happy with it! Thanks for the link @Candi Brown-McGriff! Just look at the tags in this post - what a true testament to the community we have here on Skool. I wouldn’t have been able to accomplish any of this without so much input from everyone here. So grateful!

You can probably tell I alway use 1200g total flour in my batches of dough and I usually use 20% inoculation… but I’m very flexible with the blend of flour and the hydration percentage. I was sitting having my morning coffee and some sourdough toast with peanut butter thinking… hmmm, what should I make today. I got to wondering what would happen if I mix my cheap high gluten flour with my cheap all purpose flour and threw in some expensive King Arthur whole wheat flour. Then I got to thinking what if I made the blend as close to 33% each… remember my buddy Hank has some Dark Rye flour he brings to the party too, so I can’t be exactly 33% each but I could get close. 👨‍🍳 it’s an interesting formula… Flour blend - 340g High Gluten = 31.5% - 370g AP = 34.3% - 370g WW = 34.3% - plus Hank contributing: 60g HG 30g WW 30g Rye Total flour: - HG = 400g - AP = 370g - WW = 400g - Rye = 30g So the final blend is approximately: - 33% High Gluten - 31% AP - 33% Whole Wheat - 3% Rye That’s actually a very balanced flour blend. I reached: 33% rise in 3 hours 15 minutes with: - 20% inoculation - 78% hydration - dough temperatures in the low 80s - Hank was absolutely loaded for bear today. 🐻 The whole wheat and rye also contributed extra enzyme activity and fermentation speed. What I expect tomorrow Based on the photos from my recent 50% WW experiment… ✅ darker crust ✅ stronger aroma ✅ slightly more acidity ✅ slightly smaller average cell size than my white loaves ✅ excellent oven spring ✅ very even crumb ✅ outstanding sandwich bread ✅ outstanding toast What I’m really watching for… Not the ears. Not the spring. The crumb. This blend may end up sitting in a very sweet spot between: - My highly structured 50/50 HG/AP loaves and - My 50% WW loaves The AP should lighten the crumb. The HG should provide strength. The WW should provide flavor. The rye should quietly help fermentation. 33% HG / 33% AP / 33% WW + a little rye is an intriguing blend that needs to be tested. It

Hello, Family! I will be making my first sourdough pizza dough next week, and looked on Amazon for "organic bread flour," and found this. If you have tried it before, please let me know how it worked for you, and/or how you liked it. Thanks!☺️

@Henry Hunter @David Bachman I wanted to inquire what is going on with my sourdough Neapolitan pizza dough. I was amazed with so many bubbles appearing. I know my starter is very active and alive. Why is there a whole bunch of clusters of bubbles appearing at the bottom. I have never seen this happen before. Looks like an alien appearing or some eyes checking me out. I presume this is a good sign, but why all crowded in one spot. I would appreciate your insight to this or anyone who might have a clue. Thanks a bunch! 🍕