No stress no fuss. Lovely taste.

My go to recipe for a loaf. No stress no fuss. Great flavor.

Flat

Welcome to the working thread. This is your home base for today’s bake. Drop your questions here, post your photos, tell us what’s happening with your dough. We bake together. Two paths today. Pick the one that fits where you are. PATH 1: The Sourdough Version Henry’s Foolproof Sourdough Loaf https://bit.ly/4beibLQ The full sourdough experience. Active starter, long fermentation, everything you’ve been building toward over the last three weeks. Ingredients: Bread flour: 500g (4 cups) Water (lukewarm): 375g (1½ cups) Active sourdough starter: 100g (½ cup) Salt: 10g (2 tsp) Hydration: 75% PATH 2: The Yeasted Version Henry’s First Sourdough Loaf (Yeasted Conversion) https://bit.ly/4lk1weJ Don’t have an active starter yet? No problem. This gets you the same structure and technique, just with instant yeast doing the heavy lifting. Ingredients: Bread flour: 550g (4¼ cups) Water: 425g (1¾ cups) Instant yeast: 2g (½ tsp) Salt: 10g (2 tsp) Hydration: 77% Drop your updates below as you go: Just mixed: Tell us what time and which path you’re on After bulk: How did your dough look? After shape: Photo if you’ve got one Out of the oven: Let’s see it Perfection is not required. Progress is. Let’s bake. — Henry ⭐🔥

It’s time, bakers. Let’s make something stunning. This week we’ve covered the dough, the filling, the shaping, and the science behind all of it. You’ve had the tutorials, the videos, the prep checklist. Now we bake. Toggle to the sourdough version on the recipe page if that’s your path today. Three star breads on the table this week: 🧄 Savory Spanakopita — spinach, feta, mozzarella, cream cheese, garlic, red pepper flakes 🩷 Two-Tone Beetroot — pink and white dough with cinnamon filling 🍯 Cinnamon Sugar — softened butter, cinnamon sugar, simple glaze Same dough. Same shaping technique. Pick your star. How this works: Bake at your own pace. Post photos as you go. Mixing, filling, shaping, the raw star before it goes in the oven, the final reveal when it comes out. Ask questions in real time. Help each other out. Show us that star. 🧈 Soften your butter. Don’t melt it. 🥬 Squeeze the spinach DRY (savory bakers). 📏 Roll your circles to 12 inches. 🔪 Cut into quarters first, then halve each section for even strips. 🌀 Twist OUTWARD, then pinch the ends like you mean it. 🥚 Egg wash the white dough only if you’re doing the two-tone version. 🌡️ Internal temp: 190F (88C) at the center. ⏰ Cool 15 minutes before pulling apart. 📸 Drop your first photo when you start mixing. I’ll be here all day.​​​​​​​​​​​​​​​​ Perfection is not required. Progress is. ⭐ Two-Tone: https://pantry.bakinggreatbread.com/recipes/beetroot-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Spanakopita-inspired filling: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?variant=yeasted Sourdough savory: https://pantry.bakinggreatbread.com/recipes/sourdough-savory-star-bread?variant=yeasted