Last week I baked a turkey and portioned it to feed myself for the next few weeks in the event the world comes to an end. In that event, I will at least be able to make myself a sandwich. It turns out I didn’t have any bread this morning, so what does a baker do? I pulled out my enriched sandwich bread recipe and went to work and in under three hours I will have delicious homemade sandwich bread. I will keep you posted. https://recipepantry.app/recipes/classic-white-sandwich-bread A couple of tips. I got distracted as usual and forgot that it was in the proofer so it’s a little taller than I might have liked so to keep it from getting away from us in the oven. I put a little artisan dusting a flower on top and scored it. Notice how I always score in odd numbers? There’s a reason for that. I’ll get into that in another post. I also put a few ice cubes in the oven to create just a little steam. The steam will help the crust not to set until oven spring has happened. If the crust sets too quickly, oven spring will continue and crack it and you might end up with a blowout. I’m saying all this while it’s still in the oven. Who knows what’s going to happen in there. So we’ll see how well the plan works. Henry⭐️🔥

I am really enjoying baking with spelt flour. I was playing with the rye and oats added to this. The chocolate it called for was for color while baking it permeated the whole house and made me crave for chocolate and smelled heavenly. I added double the chocolate it called for more flavor and color. I also doubled the seeds and added pumpkin seeds, sunflower seeds, black and golden sesame seeds and caraway seeds. I love nuts and added that on top of it. 🌻 🎃 This was the first time I used my Cambro and it was fun monitoring how the bulk fermentation was going. Watch the dough and not the clock. I could see all the lovely bubbles from the LM sourdough fermenting. 😍🤎💖 I roasted my seeds in a frying pan and thank-you, Daddio @Henry Hunter for teaching me to do this in a small frying pan. I actually did it right this time round as I actually saw the oil in the pan. Doing this to the nuts enhanced the flavors and it was very delicious. The rye bread is very heavy and very filling and I really enjoyed it a lot. I loved the sourness that it produced. I would definitely bake this in the future again. 🍞 🍫❤️ The LM was a challenge as I had to add a tablespoon of water to the eye ball the correct consistency. I am so in love with this delicious and wonderful healthy rye bread. 💞💖🤎 @Dave Green My rye bread and I was being creative as the recipe did not call for caraway seeds. I added some in the inclusions. 🍞 🍫🌻

Anybody else got a lievito madre that eats you out of house and home? Mine’s already looking for its next meal. I’m hoping that’s a good sign for Saturday’s panettone bake-along. Who else has a madre going? I wanna hear how you got it started and what kind of trouble it’s gotten you into.

They had so much fun and are building confidence in the process. The rewards of getting their hands in the dough then enjoying the finished product are so motivating! From the youngest to the oldest, these kiddos are hooked on sourdough!

The scores opened right where I wanted them, and the steam did its job. A little taller than planned, but I'm not complaining. Bigger slices for the turkey. Now the hard part, waiting for it to cool before I cut it. Henry ⭐️🔥