I baked Pain aux Amandes et Figues. I used almonds instead of walnuts

This is from Maurizio Leo at the Perfect Loaf. It’s my all time favorite sandwich bread. It comes out so beautiful and soft every time I make it. I did replace 44% of the bread flour with hard red wheat BF from Azure. I had to add more water but forgot to measure, just went with what felt right…. Could You please give this a breadscore @David Bachman? Thanks! https://www.theperfectloaf.com/pain-de-mie/

May I get a bread score please? Used the recipe for my small Pullman loaf, 375g strong bread flour, 250g whole milk, 90g starter, 8g salt, 25g sugar, and 50g melted butter. Mixed in about 75g of raisins during 2nd and 3rd stretch/fold. Cinnamon swirl was added during shaping....75g brown sugar, 5g cinnamon, 30g bread flour, and 30g milk....made into a paste. The thing I think I am most proud of....not a bit of a leak in the pan, no raisin escaped, and no cinnamon/sugar burnt. I'm so pleased with the taste and the over all crumb, just need a better distribution of raisins, and the swirl. And yes I was so excited I cut into it before taking any pics!

I am thankful that we are able to join together, have availability of so many ingredients and bake all these wonderful breads! What a blessed place we live in here in the USA! Happy Independance Day my American Friends! We went to the theatre to see Young Washington yesterday. It was excellent! Please go see it if you can! https://youtu.be/Iww4nzZVKCU

Didn’t have time to bake last week, so I went for it with the baguettes today. I skipped chilling the dough before shaping and opted for a same-day bake. They weren’t getting enough color, so baked at 500 for 25 minutes then reduced to 425 for last 5 minutes. Removed steam after 15 minutes. The bottoms are pretty dark (see crumb shot), so need to fine-tune those times. The dough was very manageable. I need more practice shaping and scoring, but it tastes like a baguette! 🥖