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This batch of caramel apple penettone is the most successful to date - 18 cm high, 1000g exactly. This is the Roy recipe, which is a lower egg yolk formula. My lievito madre has been out of storage for about two weeks.

For the first week, I fed the LM only once a day at 1:1:.40, keeping it at room temp for 12 hours and refrigerated for 12 hours. I found that this had the tendency to increase acidity very slowly, moving me toward target. 

Today's bake:  Friendship Loaf

Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens

Note:Increased TDW from 1.621kg to 2.0kg

Discussion:

Another recipe from Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sarah Owens.

Well in the UK we have been having an energy crisis, which has caused gas and electricity prices to go through the roof. Also the cost of flour and general groceries have increased no end. With that in mind and wanting to keep my kitchen monster alive I thought I would play around with smaller loaves and using my trusty Ninja air fryer.

Today's bake: Polish-Ukrianian Rye - Chleb Bezkidzki (Poland)

Source: The Rye Baker by Stanley Ginsberg

Note: Changed TDW from 1.374  kg to 2.0 kg.,used plant-based buttermilk.

Discussion:

I chanced upon some interesting YouTube videos of the JWU Bread Symposium 2021. One of them was a prebiotic bread by Michael Kalanty He uses a sourdough leavened soaker of home milled wheat grits, oats and flax seed to develop prebiotic bacteria.

It sounded interesting so I decided to give it a go and (painfully!) transcribed most of the recipe from the video and guessed a few missing bits.

It went something like this:

Prebiotic Bread Michael Kalanty

Description 

Whole Wheat Sourdough

David Snyder

3/19/2023

Back in 2016, I was on a quest for a whole wheat sourdough bread I liked enough to want to bake often. I baked breads from a number of my favorite bread cookbooks, and none were bad. This bread was of my own formulation, and, as I recall, it was the one I liked the best. In spite of my good intentions at the time, I have not baked it again since. I think it just got forgotten. Flipping through my Sourdough Bread looseleaf recipe binder, I came across the formula and decided to make it again.

I’ve always loved the appearance of a fougasse but had never baked one.  Since Mr. And Mrs. Alfanso are going to be our guests tonight and I know how Alan loves crust, I decided it was time to bake a fougasse.  We love Kalamata olives so decided that my fougasse would have chopped Kalamata olives and oregano in it.  I found this recipe in Maurizio Leo’s new book The Perfect Loaf and got it into a spreadsheet.  I also made modifications to the method based on what I thought would work well.

We are hosting Alfanso (Alan) and Mrs. Alfanso tonight for dinner for the first time at our apartment here in Fort Lauderdale.  I wanted to bake a nice sunny pie and had this one saved for sometime that I hadn’t made.  I have seen both grapefruit and lemon lime variations of this pie in the past and since I had some limes still decided upon the lemon lime version.  I believe one of the aspects of this pie that make it an Atlantic Beach pie is the choice of crust.  I’ve seen both saltine and Ritz Cracker crusts for these pies and chose the Ritz Cracker version.

Although I’ve been baking quite a bit of bread down here in Florida, I hadn’t baked any sandwich bread in some weeks so we were out.  I wanted to use up some of my King Arthur Whole Wheat flour, I had purchased a bag in the fall but haven’t used that much of it yet so decided to make a 100% WW sandwich loaf.  For this bake of my Hokkaido milk bread I have increased the tangzhong to 20% and kept the hydration of it at 200% using milk of course. The rest of the formula was adjusted to keep the hydration and other ingredients the same.

Today's bake: GOST Borodinsky -  Borodinskiy Chelb GOST (Russia)

Source: The Rye Baker by Stanley Ginsberg

Note: Changed TDW from 1.591kg to 2.784kg, replaced dark molasses for blackstrap molasses due to availability.

Discussion: