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The one on the left is a torpedo shape and the right a teardrop.  I prefer the teardrop shape but what I am most happy with is the crumb today.  Dropped hydration a little and also scored vertically which seems to help getting double grignes.  Also did a 2 hour autolyse this time which really reduces the mixing so we'll know soon if that had a positive impact on flavor.  Otherwise, I feel like breakdancing ! 

Due to *life* my levain for Maurizio's "best" sourdough I wanted to bake got too ripe, so I improvised a different recipe: more wholegrain (using einkorn), slightly lower hydration: https://fgbc.dk/1gf8

Simple procedure: mixed, slap&folds, stretch&folds, bulk until increased volume and jiggly, shape, cover in sesame and poppy seeds, retard, bake.
[url=https://ibb.co/hW2TpJ7][/url]

Base Recipe by Patrick Ryan of Firehouse Bakery

500g Strong white flour

65g Brown Sugar

12g Salt

5g Ground Cinnamon

5g All spice

5g of vanilla extract

Orange zest - 1 whole!!

200g Stiff starter

300g milk

1 large egg

65g unsalted butter

200g dried fruit(Marinade with orange and lemon juice with cinnamon and clove overnight) drained and save juice for glazing.

The request for a loaf to go with dinner tomorrow was "something Italian".  So...  Semolina Pain au Levain bake #2.

This one went well and was easier than the first one.  I didn't worry quite so much about degassing while rolling in the toasted sesame seeds, and I think I got them on better.

It was time to redo this one! I just changed some of the grains from the last time I made this and reduced the jalapeño amount because that’s what I had. I also couldn’t get fresh chives so freeze dried had to do. 

Recipe

Makes 3 loaves

Add-ins

55 - 100 g sliced pickled jalapeños (to taste)

250 g old cheddar cheese, cut into 1/4 inch cubes

3 g freeze dried chives or 24 g fresh chopped chives

Main Dough

100 g freshly milled Selkirk wheat flour 

My wife asked if I could make a soft sandwich bread for this weekend, so I did another round of my Pullman pan test loaf.  Just increased the size of the loaf.

For the levain, I used a combination of Raisin Yeast Water and little bit of mother starter in the build.  So...  I guess we'll call it a sour poolish.  :-)

After enjoying a few days away, I’m glad to be home and do some baking. This one has been on my list for a while – 100% spelt, based on this recipe. I think I’m finally starting to see progress in my ability to apply the various things I have learned over the last 6 months.

Tweaks I made:

Hi.. Everyone! I've been baking croissants for about 2years and this is the only thing i can't figure it out.. Will you suggest me to make it better

My stiff starter Etno (50% hydration) got a refresh today after being chilled for over a week so I mixed its discard with ingredients for hot cross buns. I figured I’ll just jot down the weights as I mixed them. The dough was rather sticky but manageable. Think I should reduce a lil bit of milk the next time I make these.