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/

May I get a bread score please? Used the recipe for my small Pullman loaf, 375g strong bread flour, 250g whole milk, 90g starter, 8g salt, 25g sugar, and 50g melted butter. Mixed in about 75g of raisins during 2nd and 3rd stretch/fold. Cinnamon swirl was added during shaping....75g brown sugar, 5g cinnamon, 30g bread flour, and 30g milk....made into a paste. The thing I think I am most proud of....not a bit of a leak in the pan, no raisin escaped, and no cinnamon/sugar burnt. I'm so pleased with the taste and the over all crumb, just need a better distribution of raisins, and the swirl. And yes I was so excited I cut into it before taking any pics!

I baked Pain aux Amandes et Figues. I used almonds instead of walnuts

I baked the pumpkin 🎃 bread and this is the recipe Ingredients: - 490g bread flour - 100g wholemeal wheat flour - 100g spelt flour - 100g rye flour - 500g water - 150g starter - 15g salt - 300g pumpkin puree - 200g roasted pumpkin seeds - Mix water + flours and leave the dough for the autolyse phase for 3 hours. - Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes. - Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.  - Coil fold 1. Let the dough sit for 1 hour covered. - Coil fold 2. Let the dough sit for 1 hour covered. - Shape the dough. Place the dough face down into well-floured bannetons. - Place the dough in the fridge. It can stay in the fridge between 14-20 hours

I baked Khorasan bread with Za'atar and Thyme