Japanese Milk Bread, croissants, cinnamon sugar babka, & a loaf with Asiago, Parmesan, & aglio e olio seasoning. All sourdough 😊

My weekend is going to be busy but I think tomorrow night I will get started with That Sourdough Gal’s copycat Wonder Bread recipe. You mix in the morning and then it bulk ferments for quite a long time. So not much to do until later in the day. I would have started tonight but I do not have avocado oil. So I will bake on Monday.

Sharing with the community is an important part of what we do here. So let us see those bakes or other projects! It can be something you're proud of, or it may be a "learning experience" 😂. Or maybe you're like me (thrifty AKA cheap) and splurged $20 on FB marketplace to buy a used full size, 6" deep stainless hotel pan and 3 lidless 2 liter-Cambro containers. 🥳 This Cambro size container is perfect for bulk fermenting a single loaf. And I'm going to experiment with flipping the hotel pan upside down and using as a baking shell with my baking stone.

70% hydration. Flour 50/50 blend of King Arthur bread and Kirkland organic all purpose. 20% starter. 2% salt. Proofed overnight in oval banneton. In morning, I sliced dough in half lengthwise and sealed cut to form two long slender batards. I misted one with water and rolled in everything bagel seasoning. Scored then baked on preheated baking stone covered with upside down hotel pan. Pre-heated at 500 F, lowered to 450 F for 15 minutes then removed hotel pan, lowered to 425 F and baked uncovered for another 20 minutes. First time attempting this method. Reshaping and resealing seam after cutting dough was a bit tricky. Next time I'd lower hydration a bit or use straight KA flour with higher protein. And the everything bagel season is SALTY! I should have checked that lol.

Let's talk about anything fermentation-related! (Tip: maybe try that line as an ice breaker the next time a party starts to get a little dull 😂. Or maybe not...) So I've got a half gallon of whole milk that is open, some cheese cloth, and a bit of yogurt with active cultures (store-bought). It seems like I should make some homemade Greek yogurt, right? I'll let you know how it goes! And since we're talking about fermentation, has anyone had a chance to check out the Bulk Fermentation Video Learning Series in the classroom yet? There are several hours of videos there for you to watch. If you're looking for a quick overview, take a look at #Fast Practical Reference. It is just 5 minutes. (And remember to click on the check mark in the upper right hand corner each time you complete a page in a classroom course! ✅)