Welcome to May! There are lots of things in store for this community this month that I'm excited to announce over the next few days. So stay tuned!! Welcome to our newest members! We're so glad to have you hear with us and look forward to you jumping in and baking with us. @Ruth Bryan , @Daniel Owen-Nuttall , @Danielle Russell , @Tracy Havlik , @John Bachman , @Bobby Siporin Member of the Month! I'm excited to announce @Patt Stanaway as our member of the month! Patt is a great baker from a family with a rich baking history and a constant source of encouragement, support, and humor. Congratulations to Patt! Check your email for a token of our appreciation. Many thanks to ALL of you for making this community what it is!

▶️ Go to the Bake Like a Boulanger course in the classroom for all the details! We've conquered Pain au Levain, Pain de Campagne, and Miche. Now we're on to Pain aux Noisettes et Figues, a classic nut and fruit sourdough with toasted hazelnuts and dried figs. I've included a few photos here from my test bake a few days ago. Read all about it in the course, download and print the formula and recipe guide, and let's finish strong! As a reminder, you can bake these on your own schedule including any that you may have missed. You'll also find a new course module on the lasting legacy of French baking around the world as well as in France. Remember to click on the checkmark in the upper right hand corner of each page to track your progress.

Next week we'll be featuring a traditional Italian bread that I've adapted the author of The Perfect Loaf, Maurizio Leo. I'll post the recipe this weekend. This Pane Siciliano from Maurizio Leo is a total standout if you're looking for something different from your typical sourdough. It’s a 100% durum wheat (semolina) bread that swaps the usual airy, holey interior for a tight, buttery crumb. Why It’s Special ▶️ The Vibe: It’s got a gorgeous golden-yellow color inside and out, and the whole loaf is covered in a thick layer of white sesame seeds. ▶️ The Flavor: Expect something nutty and slightly sweet. Because there's a little olive oil in the mix, it feels richer than a standard loaf, and those toasted seeds on top give it a flavor almost like peanut butter. ▶️ The Crunch: If you love a crispy crust, this is it. It’s specifically designed to be extra crunchy, especially once it’s toasted. A Few Quick Tips ▶️ Flour Matters: You’ll want to look for "extra fancy" durum or semolina rimacinata. Regular coarse semolina for pasta can work, but it might be a bit stickier to handle. ▶️ The Method: It uses a stiff sourdough starter (pasta madre) to keep the dough strong. We'll be using a lower hydration version than the one calls for. ▶️ Best Way to Eat It: Definitely try toasting it. The heat makes the sesame flavor pop and turns the crust into something incredibly brittle and delicious. Ingredients You'll Need For the Dough ⏺️ Durum Flour: Specifically "extra fancy" or semolina rimacinata (finely milled). ⏺️ Sourdough Starter: A ripe, active starter. ⏺️ Extra-Virgin Olive Oil: Adds richness and that signature buttery mouthfeel. ⏺️ Fine Sea Salt: To enhance the flavor. ⏺️ Water: Used for the levain, autolyse, and final mixing. For the Topping ⏺️ White Sesame Seeds: These are essential for the traditional nutty exterior and crunch. Optional Additions ⏺️ Honey or Barley Malt Syrup: Some traditional variations include these for a touch of extra sweetness, though they are optional in this specific version.

Based on responses to the poll of what to focus on after our month in France, there is interest in Italian bread as well as northern European rye and whole grain breads. My plan is that we'll start in Italy for the week leading up to Mother's Day on May 10 with a bread using a pasta madre (appropriate!) stiff starter and durum (fine ground semolina) flour. After that we'll do several breads with lots of rye, whole grains, and seed/nut inclusions. The weekend of May 16 and 17 also has a couple of big baking-related days. Anyone know what those are? 🤔 To do that, most of us will likely need to buy some flour and ingredients that we don't have on hand. I just wanted to give you all a heads up and check in to see if that would be a barrier to anyone. Let me know what you think in the poll and comments below!

Find the link at the top of the community page or in the calendar page.