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/

Have you been taking advantage of the free BreadScore™ visual analysis reports to help you improve your sourdough baking? Are you curious about seeing the big picture of your sourdough baking since you've joined this community? You can now request a BreadScore™ video overview! This works best if you have requested four or more analyses and provides highlights of your successes, opportunities for improvement, and a suggested next steps on your sourdough baking journey. @Patt Stanaway and @Ehsan Omara have graciously given permission to share their overviews with everyone. My hope is that others will also be willing to do the same as I think we all have so much to learn from each other when we are open and generous in sharing both are successes and struggles. If you are interested in your own personalized overview, let me know below. I also plan on providing you updated overviews monthly if you're interested. Thanks again to Patt and Ehsan for sharing!

May I get a bread score please? Used the recipe for my small Pullman loaf, 375g strong bread flour, 250g whole milk, 90g starter, 8g salt, 25g sugar, and 50g melted butter. Mixed in about 75g of raisins during 2nd and 3rd stretch/fold. Cinnamon swirl was added during shaping....75g brown sugar, 5g cinnamon, 30g bread flour, and 30g milk....made into a paste. The thing I think I am most proud of....not a bit of a leak in the pan, no raisin escaped, and no cinnamon/sugar burnt. I'm so pleased with the taste and the over all crumb, just need a better distribution of raisins, and the swirl. And yes I was so excited I cut into it before taking any pics!

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 😂. 🧀 🧀

We had a great time chatting tonight about starters and summer baking as well as hearing Patt Stanaway's Bread Talk. If you missed it, check out the recording!