Made David Palmer's Enriched SD wheat bread... Turned out great!!

You worked hard on that loaf, don’t let it go to waste. Freezing bread is one of the best things you can do to preserve your bake, but there’s a right way and a wrong way to do it. Here’s exactly how I do it. Freezing Your Bread Wait until your loaf has cooled completely before freezing. Never freeze warm bread. Once it’s fully cool, slip it into a good bread bag (I use the ones from ModKitchn, more on that below) and get it into the freezer as soon as possible. The faster you freeze it, the better it holds its texture and crumb structure. Thawing Your Bread When you’re ready to eat it, take the loaf out of the freezer and leave it in your regular plastic bag or leave it in your bread bag but here’s the key move most people miss: crack the bag open. Don’t seal it up tight. As the bread warms up, condensation forms, and if that moisture has nowhere to go it gets absorbed right back into your crust and crumb, leaving you with soggy bread. Cracking the bag lets it breathe. Set it on the counter and give it an hour or two. That’s it. No microwave, no oven needed. Just patience. About My Bread Bags I store all my loaves in bags from ModKitchn — they’re well-made, the right size, and they work beautifully for both storing and freezing. If you want to grab some for your kitchen, use my link for a discount: 👉 modkitchn.com/discount/BAKINGGREATBREAD10 Watch the video below to see exactly how I pulled this Japanese milk bread straight from the freezer and walked through the whole process. Happy baking! 🙌 — Henry

@Henry Hunter today i have place her out of fridge and discard her by dehydrating all but thirty grams.. now Bella V has been only fed nearly three hours ago she is 🫧🫧🫧bubbling away activity on the top slowly but she will be ready in two hours for me to do a bake.. haven't needed to baked since Saturday..

Flour, water, salt, and time—that’s all you need to create something extraordinary. If you’re baking today I pray it bakes up beautifully and is your most delicious bake to date. Remember Inclusions are like jewelry for your sourdough—little gems of flavor in every bite. If you’re baking today please tell me what you’re working on. Happy Baking!!!

Anyone got a recipe for a nice sub sandwich bread you’d get at an Italian deli??