Taking some time with family this weekend to watch our Cleveland Cavaliers pick up a play off win against Toronto and now bundled up at first Cleveland Guardians game of the year. (Our first game was rained out.) Love April baseball up North! ☔❄️🌬️

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Well, this is not how my sourdough bread usually comes out and this bread had a 11 hour bulk ferment before going into the refrigerator. 😐. Could have been my Levain since I made it a little different this time. I think the loaves looked kinda flat even though they had an ear. I made two at once since my sister wanted some practice on making sourdough bread. I also think 450 was too hot for my oven since I only baked the bread 38 minutes and the temperatures was 213. I used an Aliquot for the first time and was going according to the Aliquot. I haven't cut this bread yet to look at the inside.

I baked the Pain au Levian bread. It’s not perfect but it’s good for first trial

Head over to the classroom to find the Pain de Campagne formula and baking guide in the Bake Like a Boulanger course. This recipe is very similar to the Pain au Levain from last week with the addition of rye flour for that traditional, rustic country bread flavor and aroma. You'll notice a bit of sourness from the rye and you may see fermentation move more quickly than with the Pain au Levain. We'll talk through the recipe on the next live chat this Wednesday at 7:30 p.m., but feel free to drop your questions anytime! You also find a short new module on the traditional French village bakery and communal oven (Four banal). Check it out! And remember to click on the check mark at the top right corner of each page to document your progress. And I also want to welcome our newest members from the past couple weeks. We're so glad you've joined us! Welcome @Ehsan Omara , @Xiomara Larson , @JoAnn Amato , @Jocelyn Walters , @Mandee Roth , @Angela Brake , @Sandy DeBar , and @Priscilla Fuesting