I baked the pumpkin 🎃 bread and this is the recipe Ingredients: - 490g bread flour - 100g wholemeal wheat flour - 100g spelt flour - 100g rye flour - 500g water - 150g starter - 15g salt - 300g pumpkin puree - 200g roasted pumpkin seeds - Mix water + flours and leave the dough for the autolyse phase for 3 hours. - Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes. - Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.  - Coil fold 1. Let the dough sit for 1 hour covered. - Coil fold 2. Let the dough sit for 1 hour covered. - Shape the dough. Place the dough face down into well-floured bannetons. - Place the dough in the fridge. It can stay in the fridge between 14-20 hours

I baked Khorasan bread with Za'atar and Thyme

I baked Pain aux Amandes et Figues. I used almonds instead of walnuts

I have a favor to ask. If you have had a chance to see @JoAnn Amato Chicago cookbook, I would like to try to do a Sourdough Improvement cookbook. It may takes 6 months to do but I have time. So how can you help me you ask? If you could give me your favorite sourdough bread recipe to put in my cookbook. I would either need the recipe written out or the link to it. If you do not want to that is okay too. To be honest I am trying to learn something new to keep my mind sharp, and I think it would be fun.

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!