I rarely bake with inclusions and thought this was the trickiest bread we made this past month. Really had no idea how it would turn out, but can confirm it tastes great with a big pat of butter.

It is done.

Based on responses to the poll of what to focus on after our month in France, there is interest in Italian bread as well as northern European rye and whole grain breads. My plan is that we'll start in Italy for the week leading up to Mother's Day on May 10 with a bread using a pasta madre (appropriate!) stiff starter and durum (fine ground semolina) flour. After that we'll do several breads with lots of rye, whole grains, and seed/nut inclusions. The weekend of May 16 and 17 also has a couple of big baking-related days. Anyone know what those are? 🤔 To do that, most of us will likely need to buy some flour and ingredients that we don't have on hand. I just wanted to give you all a heads up and check in to see if that would be a barrier to anyone. Let me know what you think in the poll and comments below!

I’m excited to be baking such a lovely loaf today! One is baked and the other in the oven. I forgot to get pics of the process early on but this is what I have so far. Crumb shot will come later! Charcuterie tonight. The Foi Gras de Canard is made by the company my hubby just retired from….

Used our live chat time this evening to review the recipe for Pain aux Noisettes et Figues. You can find all the details in the classroom. I'm looking forward to seeing this week's bakes!