This one started with a question. A member asked if I had a recipe for whole, fresh-milled einkorn, the kind you get from a local organic farmer, not the sifted commercial stuff. She'd tried baking with it and ended up with a dense loaf that dried out by day three. She wasn't doing anything wrong. Einkorn just doesn't behave like modern wheat. So I built one. Fresh-Milled Einkorn Sourdough is now live in the Recipe Pantry, and it's designed for the grain as it actually arrives in real kitchens. Whole. Fresh-milled. Full of bran, germ, and flavor. What's in it: - A 100% einkorn levain that adapts your starter to the grain before you bake - Optional 70/30 einkorn-spelt blend for better structure and shelf life - The traditional dough conditioner system (vitamin C and lecithin) that old Amish recipes have used for generations, with the science explained - Gentle handling, short bulk, and cooler bake temps because einkorn is fragile and browns fast - An overnight cold retard for flavor depth This is one of the oldest grains humans ever domesticated. It rewards bakers who learn its rules. Eat it day one, toast it day two, freeze the rest. If you've been curious about ancient grains, this is your way in. Recipe link: https://pantry.bakinggreatbread.com/recipes/fresh-milled-einkorn-sourdough A yeasted version is coming for anyone who wants the same flavor on a same-day schedule. Drop a comment if you bake it. I want to see how it turns out. Henry ⭐🔥

Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥

Ladies and gentlemen, I present to you, my son, Ryan Hunter.

I started sharing mini loaves with staff and don’t want to leave anybody out. This weekend I had the opportunity to bulk up my starter and made a triple batch of Henry’s Market White Sourdough into 7 mini boules/loaves (350-409g). Next weekend I’m attempting bulk bagels for a work event a week from Monday- currently in the planning stage- and wanted to try this blueberry bagel recipe. So good! Of course there was the ciabatta fun yesterday. So happy to fit in a mani/pedi yesterday. That’s my weekend!

🎬 Saturday Bake Along. 🌾 The dough you said scared you to death. 🔥 By Sunday morning, you'd baked it anyway. 𝗧𝗵𝗲 𝗪𝗲𝗲𝗸 𝟭𝟰 𝗥𝗲𝗰𝗮𝗽 𝗶𝘀 𝗹𝗶𝘃𝗲. Our Saturday recap is growing and getting better, just like all of you. More bakers. More stories. More dough that got picked up and finished. So I built it a home of its own. Pull up a chair. Read it through. Find your story. Let me know what you think of the new format — I want to hear from you. 👉 https://calm-osprey-9ekj.here.now/ If you baked and you're not in the roster, drop a comment and I'll add you. I read every one. If you were unable to join us yesterday, I invite you to get started with us this week. Coaching, not judgment. — Henry ⭐🔥 @Andrea Walker · @Ann Snow · @Angela Sides-McKay · @Candi Brown-McGriff · @Cheryl Odden · @Chris Pallister · @Colleen Vergara · @Deborah Karaban · @Donna Angelo · @Ehsan Omara · @Gaylord Foreman · @Gwen Roach · @Heather Lattanzio · @JoAnn Amato · @Joseph Bilodeau · @Judy Lyle · @Kathee Judd · @Linda Glantz · @Linda Gregory · @Marilee Berry · @Matt Davies · @Mauvette Bailey · @Michel Jodoin · @Michele Nilson · @Patt Stanaway · @Priscilla Fuesting · @Rhonda Talamo · @Robert Caldas · @Ruby Dack · @Sandy Chong · @Stacey Avraham · @Susie Kendall · @Ted Machart · @Tracy Havlik