Picture this.. you're in action... recipe pulled up, ingredients ready to pour, but wait... how much were you supposed to add in again? *scrolls up* NO MORE SCROLLING UP!!! Now the ingredient amounts are right there in the instruction step for you! AND it updates as you scale the recipe up or down💯🫳🏼🎤 You can even check off each ingredient as you add them😲 This feature alone gives me such a sigh of relief. I'll be using my own recipe collection with such excitement 🤭🤣 I hope this blesses you guys immensely!! It only gets better from here!! Check it out for yourself 🎉👉🏼 https://share.google/3GzvMwErwla9TSwIJ

Definitely not perfect and I didnt get the rise during bulk fermenting that I thought I would but it taste so good

I'm all about full transparency, so let's take a look at what I did wrong and how to fix it! ✨️💯 **long read ahead** Even sourdough microbakery owners can have a flop every now and then😅 ESPECIALLY when they're so eager to do the experiment that they rush through it and don't think first🤭🤣 so let me tell you how to learn from my mistakes this time around👇🏼 Our monthly challenge at the table this month is hydration exploration - comparing your regular hydration to a new one you dare to try. And although I've handled dough at this hydration before, I've since changed up some of my methods (used to use tea towels as liners and switched to plastic shower caps for convenience) and silly me didn't properly think this one through🤫 just know I immediately ordered some more tea towels after this🤣 Anyway let's get into the nitty gritty... My ✨️impatience✨️stems from my eagerness to see the finished product. In turn I cloud my senses and don't think it through properly 👀Checking for bulk ferment doneness: I temped my dough and each dough was at slightly different temps, resulting in almost exact same bulk ferment time. As I pulled the dough away from the bowl (80% loaf) I noticed the resistance, although it did eventually pull off. And I knew... I KNEW it needed longer. How did I know? Because the other wasn't ready (64% loaf) and I knew they should be done at the same time... BUT, against my intuition, I went ahead and shaped it anyway🤦🏻‍♀️ 1 hour was the difference!! If I would've waited just ONE hour, that would've fixed one mistake. ⏳️Patience⏳️ 👐🏼Shaping: When shaping the 80% hydration loaf I did not flour the surface nor my hands beforehand - and I highly wish I would've. Because I didn't, I wasn't able to get a super tight shaping that I wanted due to the dough sticking to my fingers. I could have also wet my fingers... but in this case with the plastic shower caps, flour would've been helpful 😅 Also 👉🏼, I should have let the dough rest at least 5 minutes after reshaping to allow the gluten to relax, hence the cracking on the exterior crust (also caused by slightly underproofing)

As you know I decided to do an experiment with @Henry Hunter 's Fool Proof Sourdough Loaf. I did one loaf according to his recipe with jalapenos, cheddar and bacon inclusions. The second loaf I made it an 80% hydration loaf with Italian Herb and Black Pepper inclusions. The doughs felt completely different. The 80% dough was of course a looser, silkier dough that needed a more gentle handling when shaping. It also started forming bubbles a lot earlier. In fact, right after the fermentolyse it had bubbles. I added the inclusions during the 2nd stretch and fold and they incorporated nicely. In the finished product the crumb is a little tighter than the other loaf. The oven spring was great. I even got some small blisters on the crust. Both loaves proved to be fool proof and absolutely delicious!!! I'll be making them again and again! They're husband approved! I bet your significant other and family will love them too. Do check out the breakfast of a champion... it's a slice of the Italian Herb & Black Pepper Loaf nicely oven toasted with grated cheddar and a boiled egg. Here's what they look like..