Does anyone have a soft Italian like sandwich bread recipe that uses honey, olive and milk? My boyfriend absolutely loves my enriched sandwich bread with lots of butter, farm fresh eggs etc, but wants a leaner version for his lunches that includes honey, olive and milk. I use a sponge and low yeast for long counter fermentation. I was thinking 3 percent honey, 5 percent olive, 2 percent salt, and milk in final dough. My sponge is always 50 percent of my flour and 70 percent hydration. I also only use 1/4 tsp and ferment for a few hours or until peak at 76 degrees. I never add anymore yeast. Here's my recipe I'm thinking below for him 400 g flour total king Arthur bread flour Sponge: 70% hydration 50% of flour 200 g flour 140 water 1/4 tsp yeast or 1g Ferment until its ready. I have a lifetime. Lol Dough 200 g flour 120 g milk 20 g olive oil 12 g honey 8 g Sea salt No extra yeast. 260 g total of milk and water.

@Jewels Allison

Delicious!

If you started a sourdough starter this week (or you've had one going), drop a comment and let me know: If something smells weird, looks weird, or isn't doing what you expected — ask. That's what we're here for.

Started the Rosemary Garlic Parmesan loaf from the recipe pantry today. I'm doing a long cold fermentation in the fridge and baking tomorrow night. I think next time I'll laminate the dough a bit and add in the inclusions. I followed the recipe directions and folded in the garlic, rosemary, and cheese and did the 3 sets of stretch and folds, but some still came out. Krusty said no worries, that it will work out in the end. Even though I havent baked yet, the house smells soooo delicious already. Added some photos of cold fermentation. Fridge is 35 degrees and she's a happy one! She's done! I baked a little later because I got caught up gardening lol