This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥

Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white

3/15/26 I'm soooo late to last week's party, I know, but I was curious after the naan party yesterday. THIS BREAD IS DELICIOUS! And I cut smack into the middle of it while it was piping hot, too, bc that's how I roll, contrary to the excellently written instructions telling me not to. Yup! Thank goodness my bread knife is super-sharp! And I did so only after knowing the internal temp was on point (via a meat thermometer no less). Brushed the top w melted unsalted Irish butter. Used that for the dough, too. Less water content in it than domestic butter. Subbed 21g of fresh yeast bc that's what I had it on hand (and it worked yesterday in the naan recipe, also excellent). My first Tangzhong! And I didn't whisk it 'cause I'm a lazy girl! I didn't see any chunks in it. And it didn't matter. TY @Henry Hunter for the fantastic instructions, the rolling the dough video tutorial, and a very tasty bread! Have I mentioned my admiration for this $35 scale from Amazon? Game changer! Don't sleep on it. Holds 100 pounds. I put my 3qt pot right on it to measure. No problem.

This is our working thread for today’s bake-along. Drop in when you start, check in when things get interesting, and post your results when you pull them off the skillet. We’re making naan today. All three versions are in the Recipe Pantry — yeasted, sourdough, and sourdough discard. Pick the one that matches where you are right now and let’s get after it. 👉 https://pantry.bakinggreatbread.com/?search=Naan If you’re just joining us, here’s how it works. No set start time. No pressure. Bake when your day allows, check in here, and learn from everyone around you. That’s the whole point. Drop a 👋 below and tell us which version you’re making. Clean, simple, gets people to self-identify their version right in the comments which feeds directly into your poll data from yesterday.​​​​​​​​​​​​​​​​

21g of fresh yeast worked well. Proofed for 1.5 + hours. While cooking, I poked the air holes with a paring knife bc the spatula couldn't handle it. . . even cooking _is_ paramount! Learned the hard way (6th pic) Next time, 1/4 turns with precision during rollout, or, does it even matter??? The Ollie tutorial consumed my thoughts as I rolled! The garlic butter and salt flakes are a MUST! I almost didn't bother, but NO GARLIC BUTTER IS NOT AN OPTION!!!! Used Maldon Sea Salt flakes. Yum! I knocked off two while cooking. . . A third just now. . . I'm calling it dinner.... Didn't need to use flour to roll, maybe bc of the marble slab? 5 left. Might freeze some. Working with this dough was divine. Such a lovely texture. On some, I buttered as soon as I flipped bc I saw someone else had done that. Jury is out (messy pan). Towards the end I remembered to stack them and cover. Helps w butter retention. Spread them for the photo. Weighed each and got them even or within a gram as I cut the dough in half and in half. . . . TY @Henry Hunter for such a fun experience today. I shared you and C&C, and my pics on my FB, too. It's all about music and food for me over there.