The wife's out at a girls night. I thought I'd treat myself to a home made pizza. 🤩👌

I was overall pretty happy with the baguettes class, but being the first one at the venue, with a couple of challenges I didn't feel it went as well as it could have. How did your baguettes turn out?

I baked Sourdough Pumpernickel Bread. I didn’t follow the original recipe exactly, and I made a few changes. They are: - I used 175g water and 175g strong brewed coffee. - I added 20g of ground coffee because I love the taste and flavour of coffee. - 2 hours autolyse

I baked 100% wholemeal rye bread with flax seeds and dried apricots. I got the recipe from The Rye Baker Facebook group. I have attached the recipe as word file.

I used Khorasan flour with Za'atar and Thyme. I followed the Pane Siciliano Formula and Baking Guide. Levain: ➢ 6 grams - Starter at peak (100% hydration) ➢ 30 grams - Water ➢ 61 grams - Khorasan flour DOUGH Fermentolyse ➢ 97 grams - Khorasan (stiff starter) ➢ 275 grams - Water ➢ 421 grams - Khorasan flour Mix ➢ 31 grams - Water ➢ 10 grams - Salt ➢ 16 grams - Extra Virgin Olive Oil ➢ 40 grams - Za'atar ➢ 10 grams - Dried thyme and some fresh thyme leaves