Every Monday, I'll drop a new formula for everyone to try. I'll be documenting my own baking and sharing that as well throughout the week. Here's what you have to look forward to through the end of July ➡️ Monday, June 22 - Sourdough Hot Dog Buns Monday, June 29 - Sourdough Baguettes Monday, July 6 - Seeded Sourdough Sandwich Bread Monday, July 13 - Cacio e Pepe Sourdough Monday, July 20 - Sourdough Pain de Méteil Monday, July 27 - Sourdough English Muffins There may be a few additional surprises sprinkled in as well, so stay tuned!

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!

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/

100 g starter 230 g bread flour 140 g rye flour 230 g buttermilk 10 g butter 14 g molasses Zest of 1 orange 1g baking soda to ease the acid in buttermilk 2g anise seed toasted and ground 6 g salt Warm the Aromatics. Simmer butter, molasses, orange zest together Let cool to 95 degrees. Prep buttermilk mix buttermilk with baking soda. In mixer combine buttermilk the cooled Aromatics and starter mix till combined. Add Anise salt rye flour. Mix till combined. Add bread flour knead on medium low till a smooth ball forms. Dough will be slightly tacky. Bulk fermentation covered till dough is 50 to 60 percent risen. Punch dough down shape on parchment paper into a oval 1.5 inches thick, cover loosely proof until dough passes poke test. Make slash to let steam out. Bake 375 35-40 mins, temp 200. I should have texted it but the crust is just dark not hard.

Could I please get a bread score on this? It is a blueberry artisan loaf, with yogurt whey instead of water. I did the inclusions with coil folds, and it didn’t go through properly. I will be laminating things in, in the future.