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20% hazelnut flour/20% rye (all prefermented)/60% bread flour, hydrated (mostly) with homemade hazelnut milk, lightly sweetened with grated white sweet potato.

There is no word that can describe how happy I am about this batch!

The formula of this batch I derived from Wayne Gisslen's Professional Baking 7th Edition, so I can't tell you the exact formula, except for tweaks that I did:

Two dough formula, this recipe will test the ability of your LM starter! 

Abandoned 3 times, this 4th attempt I saw through to the end...

I had to tweak the process timing to match my schedule and gave the final laminated dough a fridge proof for 36 hours.

I had originally planned to make this into Pan Aux Raisin but I didn't get around to making the creme pat and rum soaking the raisins. Next time!

Just back from Singapore and already craving savoury asian delights. Decided to a version of these pepper buns, which I first tried in Taipei. They make these in a huge charcoal oven on the streets, and the peppery filling paired with the flaky crust is unbelievable.

The traditional filling is meat-based, but here I decided to use a stewed mushroom filling. 

I had forgotten, I made a fruit flavor pairing chart in PDF form. Enjoy!  https://drive.google.com/file/d/1e7OUQtcafe8RnnMJDitwFKp4jRJtKJ6L/view?usp=drivesdk

Experimental formula 

100% Strong Flour 240 g

           100% Water  240 g

1.2% Instant Yeast.    3 g

                 1.8% Salt    4.5 g

                          Sugar 3 ts 

                       Olive oil 2 TBS

          Unsalted butter 1 TBS

I recently received a 25 Kg bag of Pasini Millebolle panettone flour, and this was the first test. The panettone is a simple variation on my usual formula, meant to evoke a Danish pastry with pecan and apple. I added cardamom in addition to vanilla bean, plus a variety of inclusions totaling approximately the weight of flour in the recipe.

A Chai Blackberry pie.  A bit rough around the edges but better than I usually do.  Tasting still to come.