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I'm working my way through a few recipes from The Modern Sourdough by Michelle Eshkeri, the latest addition to my bread library. This is her 'Brown Bread'.

Levain:

70g wholemeal flour, 42g water and 35g starter (which had been refreshed in the last 8-12 hrs). Mix it up and a light knead. This sat for 9 hrs on my bench overnight.

Dough:

Mix 210g white flour and 210g spelt flour with 365g water, autolyse 1 hr. I substituted the spelt for khorasan and then used 50/50 white and wholemeal spelt flours.

i was inspired to have a go at sweet potato brioche using Tangzhong after seeing  tortie-tabby's post and added my rendition to his post, i was very pleased with that result and decided upon another crack at a brioche this time it would be Potato and Rosemary a pleasant combination that i have enjoyed in the past.

I was so happy with the last brioche bake using the Tangzhong method that i thought i would have another dash at it , this time Potato and Rosemary Brioche.

This is my first post!! Super excited. I've been checking in on this site for a while and thought it was finally time to add my own pages and tap into the wealth of information from all the bakers out there ;)

This is The Margot from Michelle Eshkeri's book, Modern Sourdough. Here is a link to the free recipe online www.houseandgarden.co.uk/recipe/sourdough-bread-recipe

Just a quick loaf to test some Central Milling High Mountain flour.

Got the results I expected. Happy with the flavor and results.

So of course I had to make them some loaves! I stuck with a basic recipe courtesy of Maurizio, but upped the hydration a tad and added a teeny bit of spelt flour. This loaf was so tasty, easier to shape than my last few experiments and will keep my co-workers happy. 

SIP (shelter in place) causes me to very regularly make SIP (Sourdough In Place). All this possible thanks to my local baker "The Midwife and the Baker" which sells high quality bread flour and hard white and hard red wheat flour (nothing to be had for even typical low quality store flours in any store for weeks).

Practice makes perfect, and they're turning out better each time.

Ive tried 3, 4 times to make croissants, still fails after changing multiple way of making it, in needs of some suggestion for my failed experience, my husband couldn't believe how hard it is, because every bakery sells them, so if they are really so hard to make, then crossants will be a delicacy can sell hundreds for one, which I refuse to believe!

This is the recipe for my dough

1kg flour

150g Sugar

20g salt

20g milk powder

100g butter

2 eggs

50g yeast

450g water/milk

I think I used to underproof my loaves (you can see my old posts somewhere). I was too afraid of overproofing and wasn't really sure what to look for in the poke test.

Very slowly trying to make progress on baguettes.

Besides the excellent advice of alfanso, I have found Hamelman's video on baguette shaping helpful. Practicing these has made me a lot more aware of the benefits of a good preshape.