Not much novel in my baking life lately.
Last weekend I tried bagels using 50% Type 85 flour and 50% High-gluten white flour (Sir Lancelot). The results were ok, but not as good as my previous formula (75% High-gluten flour and 25% bread flour). These were too extensible (could have lowered the hydration with the lower gluten flour blend) and the ends didn't want to cohere. The flavor was nice, but I think I'll stick with the proven recipe.
Friday I made a couple pizzas using Reinhart's Neo-Napolitano formula. This one was delicious, with tart apples, walnuts and gorganzola.
Then, today I made a nice batch of San Francisco Country Sourdough using my usual formula.
Perhaps next week I'll try more goodies from ITJB.