Pre-Spring Baking Inspiration

This week's short newsletter will hopefully inspire you to get in the kitchen and whip together some easy bakes.

Spring-ish things for me: sandwich bread, easy quick breads (with sourdough discard, of course), and a reminder that challah is great any time of the year 🙂

Read on!

In this week's newsletter:

Recipes: Pain de mie, discard lemon loaf, challah!
Baking Help: Why does my dough tear during bulk fermentation?
Sourdough Links: The US ruined bread (??)

🍞 Pain De Mie (Sandwich Bread)

For me, it's the perfect sandwich bread. It toasts up crispy and is the perfect stage for high-quality French butter and jam. Once you make this, it will certainly enter your weekly rotation.

GET PAIN DE MIE RECIPE

🍋 Tangy Lemon Poppyseed Discard Loaf

I'm feeling spring; when I feel spring, I want lemon. Why? I couldn't say, but this loaf has it in spades. It's easy to mix and has such a lovely flavor!

GET LEMON LOAF RECIPE

🍞 Green Olive and Herb Sourdough

This rustic green olive and herb sourdough bread offers surprising depth through buttery olives and herbes de Provence, creating a thin, cracker-like crust concentrated with flavor and finished with wheat germ for a delightful textural contrast.

GET OLIVE LOAF RECIPE

🍞 Apricot and Thyme Sourdough

This loaf screams Spring to me, but I'm throwing it out there a little early. Dried apricots and thyme just so go well together. An excellent loaf when sliced, toasted, and topped with goat cheese.

GET APRICOT RECIPE

🍞 Don't Forget: Sourdough Challah

Have you tried making sourdough challah yet? You'll love this light, slightly sweet, and enriched loaf. It makes pretty amazing French toast, too!

GET CHALLAH RECIPE

Join The Baker's Corner

Come chat bread, get baking perks (like my tools for making formulas, videos, and more), and join the community ✨

READ ABOUT THE MEMBERSHIP

💬 Member Discussion of the Week

Today, when I was stretching and folding a Sourdough, the dough almost turned as I was stretching it. Any ideas about what makes the dough tear?

That means the dough was strong enough and didn't need more stretches and folds. If the dough feels strong like that, skip any remaining sets and let it rest in bulk fermentation! Here's a little more about stretching and folding in bulk.

🛟 2 Ways I Can Help You Today

New to sourdough? See my high-level overview of the entire sourdough process (and dive in where you have questions).
Baking just on the weekends? Here's how I do it.

📙 What I'm Reading and Listening To

How The U.S. Ruined Bread (YouTube). I'm 100% sure I don't agree with this one.

Happy baking!

Maurizio Leo

Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩶. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
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🍞 Almost-spring here we go!