I can tell you that this will become a staple in our house. I did miss the mixing by hand of a traditional loaf but learned the hard way when I made a similar loaf not to attempt hand mixing. Because I only had one day to bake before going out of town, I skipped the cold proof and experimented with this as a Same Day. I’m very happy with the results.

I hope everyone is having a great July 4th weekend! Here's the next weekly recipe as promised. I'm pretty happy with how this one turned out. The Yudane method to gelatinize some of the whole wheat flour created a really soft and enjoyable bread. Give this is one a try, and play around with seed and flour choice to make it your own.

I’ll go ahead and number this is my first attempt since I plan to try again. I found this fun and interesting! In some ways— a dough that doesn’t need much babysitting and a bread that you get to eat warm feels like a gift! I took your advice, David and added a little bit of spelt. 25 g of the flour. I don’t have my own comparison and I can’t exactly give you a bite of this so I’m not sure if it makes a difference because I think I messed up on other critical factors. I think my initial proof was on the low side as the original directions from Trevor suggested. Maybe 30%? I could see bubbles but not a lot of bulk. The shaping went well. I watched lots of videos in advance, so I’d feel ready! I used your technique of chilling, the dough first David. Then I did an overnight cold proof. Got up early to heat the oven.(and the kitchen! Ugh!). I was feeling pretty good about everything. But I didn’t get the oven spring I was dreaming of. Trevor points out in the original instructions that this bread can be cut while it’s warm so we did that to enjoy with breakfast. Very yummy. Lots of crunch on the crust. Looking forward to more advice and suggestions for improvement. Oh. You’ll see I decided to do one larger and two smaller baguettes. Just because I have to take some to share later today. But definitely wanted to try it myself first.

Last evening, @Donna Sager presented on Debra Wink's pineapple juice starter protocol. So I gave it a try. I mixed 30g of the juice with 20g of organic WW flour and put it away to do it's thing at about 75 degrees. 16 hours later it has more than doubled! Maybe there was some cross fermentation from my other starter or from the container or stirrer. (Both were clean but previously used with my starter.) But it would have been a very tiny amount. I'll add the same amount of each again without discarding per the protocol. In a couple days I'll stay discarding and transitioning to water and flour. This is very cool!

I've been wanting to start this for a while, and the time feels right. With so many talented bakers in this group, it is important that we get to hear from each of you. So we will soon kick off Bread Talks, our community’s series of intimate, kitchen-table conversations. These sessions are designed to be approachable, human, and inspiring. We aren't looking for academic lectures; we’re looking for you—your story, your favorites, and that one technique you’ve mastered. It doesn't matter if you've been baking sourdough for years or you are still early in your journey. Hearing your story in your words will be a valuable gift that all of us will benefit from. Please reach out if you'd like to step up and be one of our first presenters. I'll schedule these around your availability with, ideally, a week's notice. And, yes, being a Bread Talks presenter counts towards the Sourdough Master certification! So if that is something you are pursuing, now is a great time to check that off the list. Check out the attached presenter guide for a rough outline, and reach out if you have questions. Remember, you are a sourdough baker and, therefore, you can do this!