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maurizio
The Perfect Loaf
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Sunday French toast. Still my favorite and go-to recipe, the @tartinebaker baked version with lemon zest ✨ 2K 33
Diggin' the flavor on the double cut durum loaves posted yesterday. I was reading a baking book this morning, and they discussed how it's practically impossible for home bakers to get durum unless bought in large quantities — mind you, this book is about 20 years old at this point. It's incredible how far we've come in terms of having access to so many different grains (organic and not) these days. Thanks to those making it possible for us home bakers to have these beautiful options 🙏🏼 2K 30
Gotta love that double cut. 45% @centralmilling ABC, 30% CM type 85, 15% CM whole grain hard red, 10% @flourist 00 durum. About 85% hydration, 4.5% PFF (3 hr 100% hydration, 100% inoculation levain), 76F FDT, 3.5 hr bulk, overnight at 40F for 12 hours. Whew, that’s a lot of numbers and acronyms. 2K 26
Sourdough pain de mie light as a cloud. Fantastic flavor and texture, and the crust, while a tad dark, turned out wonderful. I ended up baking these after an overnight retard, which wasn’t planned but it was late and I was tired. I took them out in the morning to find they needed a bit more time on the counter to come up to room temp and proof further. When poked, the dough didn’t feel light and airy enough — easy enough fix: two hours at room temp and they were good to go (they passed the “poke test”). These came out perfectly fermented. 2K 72
Really pushed the bake time on this sourdough pain de mie (recipe from my website except I subbed out 20% of the white flour for hard red whole wheat). TBH, I got distracted and forgot to turn the oven temp down on the second half of the bake 😅 Still going to taste wonderful, I presume. 4K 77
Summer cake with White Sonora wheat, almond flour, nectarines, and cherries about to go in. Adapted from @violetcakeslondon recipe which is often used in my house with whatever fruit is in season, and and whatever whole grain flour I have milled 🙂 2K 22
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