Today we're baking baguettes. If you've been waiting for the right week to try them, this is it. Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today. A few things to keep in mind before you start: Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds. Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven. Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear. Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine. If you need the recipe, here it is: https://pantry.bakinggreatbread.com/ Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it. Let's bake. Perfection is not required. Progress is. Henry ⭐🔥

Third time was a charm! No overproofing, no hungry phone trying to eat my dough, no burning, just a great loaf of sourdough! Thanks for all of the positive thoughts that helped me finally get a loaf of bread this week.

My name is Scott, and I am very excited to be a part of this community! Bread is my FAVORITE food, though I have never made much of it yet. I cannot wait to get started here and share my creations as I go!

I need someone to bake this and tell me how it turns out. I’ve never seen anything like this in all my born days. I need to know.

I don’t believe I have ever worked so hard to mess up a recipe as I have this poolish baguette recipe. First, I forgot my Poolish on the counter until it was all over the counter. I saved it, mixed up my dough. Did a coil fold and forgot about it again. These things are more like handling ciabatta, than baguettes. I have no idea how I’m going to score them, let alone move them. The oven is preheating. I don’t have much time. Wish me well.