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/

The recipe drop scheduled for today is going to be delayed until tomorrow or Wednesday morning. My apologies. The (maybe) good news is that there will be 2 new sourdough recipes. I'll drop formulas for Cacio e Pepe (Aged Asiago and cracked black pepper) and Cheddar Jalapeño. That means it is Cheese Week in the big tent 😂. 🧀 🧀

@Patt Stanaway , Here's a link to my favorite bread. I first made this bread in a class that I took in Chicago. It really is the best tasting bread and has potato flakes and beer in it. This link also has a little bit of history for the bread. https://brotandbread.org/2014/04/14/pain-a-la-biere-alsatian-beer-bread/

@Patt Stanaway asked that I share my recipe book that was created in an AI group we are in by the owner of the group using AI software. Enjoy. There are some good recipes in here.

Don't miss our Bread Talk with @Patt Stanaway tomorrow, Thursday, at 7:30 Eastern! This is a great way to get to know each other a bit better and to hear from own of our own. To join, click on the Sourdough Improvement LIVE! link at the top of the page or from the Calendar tab. Or come back to this post, and click here to join.