I make four loaves of sourdough every week. Here’s my bakes for this week. I took a recipe that I found a few years ago and made it my own and my loaves always come out so soft they’re hard to cut.

Making Sourdough In The Heat Can Be Tricky So Watch This Video For Simple Tips https://youtube.com/shorts/Q86a2H5sQIA?is=AlT8N5Om__50TNZ1

This is my first ever pullman bake. (Laying on her side to cool). See that scrunchy tortilla looking thing? That is the dough that decided to extrude itself out of the pan. Luckily my sense of smell was on duty, and removed it from the bottom of the oven. The lid was stuck, just towards the end where it snaps closed. A few gentle maneuvers and she was free. A full on disaster averted. I will show the crumb shot after she cools 😎 (crazy baker) Current outdoor temperature 98°f heading to 102°f today. lucky us the humidity is just 20 % Indoor temperature sitting at a cool 78° @Henry Hunter, @Jenny Rader-Bakos

It’s one of those things where once you get it right a time or two, your hand starts to remember what it’s supposed to do. Until then, it can feel awkward. This video gives a really good visual. Think of two imaginary parallel lines running down the center of the baguette. Your scores stay inside those lines. You’re not cutting straight across the loaf. You’re cutting on an angle, down the length of it, with each score overlapping the one before it. That overlap is what helps create that classic baguette look. I’ve also always taught scoring baguettes, hoagie rolls, and similar breads in odd numbers. Three, five, or seven cuts usually look more balanced to me. I don’t know that I’d call it a hard rule, but visually, it just seems to work better. This is a good one to watch a couple of times, then try while the picture is still fresh in your mind. ~Henry⭐🔥

Oil everything. Not just the dough. Every single piece of your garden. Every pepper strip, every tomato half, every ring of onion gets a light coat of olive oil before it touches the top of that dough. Think of it as sunscreen for your vegetables. That thin layer of oil protects them from the direct blast of a hot oven. Without it, the thin edges scorch and curl and go bitter while the bread’s still baking. With it, they roast down soft and sweet and glossy. The move: prep your whole garden first, drop everything into small bowls, and toss each one with a little olive oil so it’s slicked but not swimming. Then you decorate. Do this and your garden survives. Skip it and you’ll be picking burnt bits off the top on Saturday. Both versions are live in the Pantry right now. Pick your lane: Yeasted: https://recipepantry.app/recipes/summer-garden-focaccia Sourdough: https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Perfection is not required. Progress is. Henry ⭐🔥