I just dropped a new video walking through the three baguette paths. Yeasted. Poolish. Sourdough. Same shape. Three completely different stories. If you've been wondering which one to bake this weekend, watch this first. It'll save you from picking wrong. Here's the short version of what's in it. The baguette isn't really one bread. It's three breads sharing a shape. And the skills stack on top of each other. Yeasted teaches you the shape and the score. Poolish teaches you what time and pre-fermentation do to dough. Sourdough teaches you to read the wild yeast. You don't have to walk it in that order. But the climb's a whole lot easier when you take it one step at a time. Three things stay the same no matter which one you pick: 1. The shape. A 14 to 16-inch roll, tapered at the ends. 2. The score. Three or four overlapping cuts at a 30 to 45-degree angle. 3. The steam. The crust sets in the first 10 minutes. Without steam, your loaf can't expand. What changes is your relationship with time. That's really the choice you're making when you pick a recipe. Not a different bread. A different level of time and dough management. Pick yours for this weekend's bake-along: 🥖 No starter? Start here. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Want bakery-level flavor without managing a starter? https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Active starter ready to go? https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Started at 8:00pm and put it on the cooling rack 2 minutes before midnight. The sister loaf is in the fridge to build more flavor. I’ll bake it sometime tomorrow. Formula… 100/77/2/25 Recipe… 2 loave 945g bread flour 105g whole wheat flour 774g warm water @105°f 300g Rocket Fuel Hank 24g salt Total weight = 2148g 8:00pm: Mixing & gluten development takes 30 minutes which includes a 15 minute bench rest. 5 minutes of mixing and 2 sets of slap and folds spaced 15 minutes apart by a bench rest. Dough temperature 84°f. Transfer the dough into straight sided bulk fermentation vessel and mark its starting elevation… 4”. Mark the elevation required for the dough to rise 30%…5.2”. Put vessel on the heating pad set at 84°f. 9:00pm: dough temperature 83°f. Percentage of rise… 7%. Bubbles appearing, fermentation is good. 10:00pm: dough temperatures 84°f. Percentage of rise… 20% 10:30pm: dough temperature 84°f. Percentage of rise… 27% crown is rising with bubbles & blisters. 10:40pm: dough temperature 84°f. Percentage of rise… 30%. Divide & preshape. Cover and bench rest. 10:55pm: final shape. Put both loaves in bannetons. Put 1 loaf in the fridge to cold proof overnight and leave the other 1 out at room temperature to final proof briefly. 11:10pm: put unscored dough onto the bread steel covered with the shell. Bake for 6 minutes, remove shell, score dough, replace shell and bake for 15 more minutes with shell on. Remove shell and allow the dough to brown, set timer for 15 minutes. The crust color and internal temperature’s were perfect 2 minutes before midnight. I’m really liking this 77% hydration Tartine type bread. Rocket Fuel Hank used at 25% inoculation, warm water at mixing, and maintaining the bulk fermentation temperature at 84°f allows this rapid fermentation process. This is the same recipe I posted before that I use when I teach beginners in their kitchen. With them we use 690g of water, 70% hydration. For this Tartine Country loaf I add 84g of water, 77% hydration… but everything else remains exactly the same. Bulk fermentation ends at the same percentage of rise too, 30%.

@Donna Angelo took my Foolproof Sourdough Loaf, added fresh blueberries, and pulled off a bake that's clean, open, and beautiful. Look at that crumb. Look at that crust. This is exactly what I talk about when I say mastering a recipe means baking it until it bores you. Then you make it yours. Donna did that. She knew how the dough was supposed to feel, so when the blueberries changed it, she adjusted. That's not luck. That's skill built through repetition. Well done, Donna. This one belongs to you. 👏🫐 Drop your questions about fruit inclusions below. Let's turn this into a learning moment for the whole community. https://cozy-pulsar-r5fs.here.now/ ~ Henry ⭐🔥

It’s bake day. And this one means something. This is one of those weekends where bread isn’t just bread. It’s tradition. It’s memory. It’s the thing your grandmother made that you’re now making for your own family. That matters. Whether you’re baking: 🐰 Sculpted Easter bunny bread 🍞 Enriched Easter loaf ✝️ Hot cross buns 🌿 Babka, Tsoureki, Colomba ✡️ Something beautiful for your Passover table 🥖 Or just the bread your family expects to see this time of year We want to see it. All of it. Not sure what to make? Head to the Recipe Pantry at pantry.bakinggreatbread.com and search Easter. Everything is right there waiting for you. And remember, today isn’t limited to those recipes. Anything you’re baking for your holiday table is fair game. Drop your photos, your questions, your works in progress, and your finished loaves right here in this thread. Check in throughout the day. This is what Saturdays are for. Happy Easter to everyone celebrating. 🐣✝️ Chag Sameach to those observing Passover. ✡️🕍 Whatever your table looks like today, I hope it’s full and it’s warm and it smells incredible. Now let’s bake. 🔥 Perfection is not required. Progress is. Henry ⭐🔥

This is my Foolproof Sourdough recipe. The whole process, nothing cut out. Mix to oven. Here's the recipe to bake along with it: https://skoo.ly/foolproof-sourdough Hope you get something out of it. Drop your questions below. Henry ⭐🔥