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 ⭐🔥

Most bakers make the same mistake when they try tangzhong for the first time. They cook the paste right, then add it to the dough on top of all the water their recipe already calls for. The result is a sticky mess they can barely shape. The water in your tangzhong counts toward your total hydration. Don't add it. Subtract it. A 1000g recipe at 70% hydration uses 700g water total. Pull 5% of your flour for tangzhong, that's 50g flour and 250g water for the paste. Your main dough then uses 950g flour and 450g water. Same hydration, just redistributed. I put together a full visual guide that walks through the ratio, the right paste consistency, and why 5% is the sweet spot for sandwich loaves. 🔗 https://vowful-lichen-9kw3.here.now/ If you've been fighting tangzhong dough, tell me where it went sideways in the comments. Odds are it was the math, not your technique. ~ Henry ⭐🔥

A week ago I shared a personal post here about Ryan's road to NCAA Nationals. I want to take a moment today, while a lot of you are in the house, to thank every single one of you who reached out, donated, shared, or sent a quiet "rooting for him." It meant more than I can put into a short post. This community continues to surprise me in the best way. A few new chapters since that first post. This past Monday at FMU's 56th Annual Athletic Gala, Ryan was named Men's Outdoor Track and Field Most Valuable Player for the third year in a row (2024, 2025, 2026). Out of 17 sports and dozens of MVP awards across the department, only four athletes earned a repeat MVP this year. Ryan was one of them. Quiet kid, loud résumé. Last weekend at the Conference Carolinas Championships, he won his third conference title in the javelin. He holds six school records at FMU and currently sits among the top javelin throwers in NCAA Division II. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering Ryan's trip. I'm covering mine. I'd like to be in the stands. For those who've asked how to follow along or help: - Ryan's story page (with recognition for the businesses who've stepped up): https://faith-field-flow.lovable.app - The GoFundMe is still active for parent travel: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. And honestly, just knowing you're cheering with us means a lot. Back to baguettes. — Henry ⭐🔥

I know it’s late, but I had to have some. The baguette was my excuse.

Hey everyone Really happy to be here! I love the “coaching, not judgment” approach—feels like the perfect place to learn, improve, and actually enjoy the process of baking A bit about me: I’m currently getting into general baking, and I’m here to get better, learn from your experiences, and hopefully share my own progress along the way. Also wanted to share something that might help a few of you a friend of mine is building her web design portfolio and is offering free website creation/hosting. If you ever wanted a simple site to showcase your bakes, recipes, or even start a small bread business, this could be a great opportunity. Feel free to reach out if you’re interested or just want to connect I’d love to learn from you all! Looking forward to baking and improving together