Here's the formula for the cherry-berry sourdough I posted earlier. Unfortunately, I didn't take good notes when I baked this (I know, I know). Dough temp was at or above 80 F through mix and bulk. I mixed by hand, let it rest a bit, then kneaded it in the bowl using stretch and folds. I did about three more folds every 30 minutes, then laminated in the cherries and blueberries. I left it to bulk until about 50% increase in volume. I did a pre-shape, short rest, then final shape. I left it in my warm cabinet at 80 F for about an hour and then into the refrigerator for about 12 hours. Baked in Dutch oven preheated to 475 F then temp lowered to 450 F when I put the loaf in. It baked covered for 25 minutes then 15 more minutes uncovered, all at 450 F. The cinnamon raisin bread recipe was from That Sourdough Gal. @JoAnn Amato

We just said goodbye to France 🇫🇷, and we're on to Italy 🇮🇹 as our European bread exploration continues! You'll find everything you need to start getting prepared for this bake in the attached guide. Check out page 3 for my baking notes. This was my first time working with fine durum (semolina) flour, and I had several nerve-wracking moments. I'll be posting more photos and videos over the next couple of days, but here's a photo of my first Pane Siciliano!

Sharing a simple bread calculator that you can find online at http://brdclc.com/ This is a simple but powerful tool for creating or modifying a bread recipe based on baker's percentages. Baker's percentages are widely used in baking and are simply the weight of all the ingredient in a bread formulas stated as a percentage of the weight of the flour. Try it out and let me know if it is helpful.

What brings you happiness, joy, fulfillment, & contentment? Whether you are baking today or busy with other activities, take a moment to share the big or little things that make your life special!