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What a great bread. I am a big fan of fruit and nut breads. I made a couple changes and am pleased with the result. I doubled the formula so have two huge boules. I added 2 scant tsp. diastatic malt powder to the mix. I used 250 g diced Turkish figs and local pecans. I subbed in 200 g of my very active AYW for part of the liquid. I have a white starter at present that was converted the day before from rye so used that. This is a great dough to work with. I got massive oven spring.

This is the first time I’ve tried adding anything to my basic SD loaf. The formula is based on Alan’s Fig and Pecan loaf (I couldn’t get pecans so I made do with what I had!). 

http://www.thefreshloaf.com/node/45670/double-scoring-figpecan-ww-levain

I really don't like figs, or at least i remember hating them when i tried them. But when i tried nibbling on one, the taste really wasn't as objectionable as i remember, so i decided to give it a go. 

 Here’s my formula:

Edit 11/2020 

The recipe is now behind a paywall but originally was not.

These two pictures are from a later run once I was comfortable with the process.

Gave croissants another try. Definitely getting better at them.

I messed up and didn't have milk on hand when making the dough, so I substituted water and milk powder. I was eating some plain whole yogurt at the time and decided to toss some of that in too!

I used a new butter for this, a European-style 83% butterfat one. 

Hi Everyone,

Does anyone know or have a Bakers Percentage Spreadsheet?  I am in desperate need of one.

Thank you,

Nancy

Last Sunday 24th April my son and his lovely wife had their first child, our first Grandson :)

I decided to create a new starter on the same day in celebration! (the plan being if possible to keep this one going forever...... a sort of family heirloom!)

A continuation of my yeast water exploration this is a shot at making a classic sandwich loaf. It is 40% whole grain, a combination of Turkey Red, Durum,  and white wheats (I was using up the last bits of the canning jars the grain is stored in) and 60% AP a local store brand that I find comparable to KAF. There is DMS, butter and an egg also. Most of the hydration comes from the yeast water and the water half of my recently refreshed starter of which 120g was used in the loaf containing 500g total other flour.

I'm looking for some info here learned friends. On one of the other sites a gent is using limes to make a yeast water? His english isn't too good so I'm a tad confused. The gist of what he said seems to be that he added salt and sugar to slices of lime? Would it ferment?

I have oodles for citrus at the moment, late in the season but we haven't had much rain till now, and would like to use it this way if possible. Anyway suggestions.

This morning, I baked two loaves of Pane Tipo di Altamura (1kg each) and one loaf of my Pugliese Capriccioso (1 kg) in my friend J.S.'s Wood-Fired Oven. The breads were baked for a potluck lunch for about 25 most of whom are Italian-Americans.

Both breads were cold retarded in bannetons after final shaping for about 18 hours.

OK, I just realized I am bread blogging on a Friday night... but I felt compelled to share these pics. Hopefully, someone else out there on a Friday night is at least entertained. (Please excuse the photo orientation, I really cannot figure it out to save my life)