Good morning, bakers. Today’s Ciabatta Bake is happening, and I just posted the recipe above. If you’re baking along and run into questions, weird dough behavior, timing issues, or just want a second set of eyes, leave it right here in this thread. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This will be our working chat for the day so everyone can see the questions and the fixes in real time. I’ll be checking in all day. If it makes sense later, I may pop open a short live, but for now this is home base. Let’s bake.

Last weekend I attempted this loaf of Cranberry Walnut Sourdough (with suggested orange zest) from A Perfect Loaf. It had a levain! This was a much wetter dough than I’ve ever worked with. Seemingly, all went fine until I went to transfer from basket to baking vessel. It wasn’t quite centered and as I tried to fix the position, watched it slump a bit. Scored and baked anyway! I think it’s a little flat. Looks like inclusions were one sided, too. I cut into it while warm, which I now understand is a no no. It was so delicious! At least the flavor was on point.

Welcome! You just joined one of the fastest-growing bread baking communities on Skool. Here's how to get the most out of your first week: **STEP 1: Introduce Yourself** 👋 Comment below with: • Your name • Where you're baking from • One bread you really want to master **STEP 2: Explore the Classroom** 📚 Go to the Classroom tab and start with: • "Sourdough Starter 101" (if you're new to sourdough) • "The Two Techniques That Changed My Bread" (everyone should watch this) • Take the quiz to earn points! **STEP 3: Post Your First Bake** 🍞 Don't wait for perfection. Post your next bake in "Show Off Your Bakes" - win, fail, or somewhere in between. We learn from all of it. **STEP 4: Start Earning Points & Leveling Up** ⬆️ You level up by: • Posting bakes, questions, and updates • Commenting on other members' posts • Getting likes from the community **Your Level Path:** 🌾 Level 1: Fresh Flour (you are here) 🫇 Level 2: Starter Culture (unlocks posting) 🍞 Level 3: Dough Developer 🔥 Level 4: Proving Pro ✨ Level 5: Scoring Specialist (unlocks advanced content) ...and 4 more levels to master! **Quick wins this week:** ✅ Introduce yourself (do it now!) ✅ Watch 1 classroom video ✅ Post 1 bake or ask 1 question ✅ Comment on 3 other posts Do these 4 things and you'll hit Level 2 by week's end. **Your tools:** 📖 Recipe Pantry: https://pantry.bakinggreatbread.com/ 🧮 Yeast Converter: https://sourdough-yeast-converter-5rtj.vercel.app/ 🧑‍🎓 Glossary: https://crust-and-crumb-22v84d65e-henryhunterjrs-projects.vercel.app/ Welcome to the Academy. Let's bake. ~Henry

Two questions on yeast. I buy the SAF instant yeast in the one pound bag. Now it takes a bit to use it all up so I have to store it. Before baking I test to make sure it is good. How does everyone store yeast if they buy a bigger size? Pantry, fridge, freezer? Now part B of the question is, if you store in fridge or freezer, do you take it out to warm up a bit? Or does none of that matter just measure and add warm liquid?

This Saturday, we're baking together. Not a complicated all-day affair. Not an overnight ferment. Real ciabatta, bakery-quality, in under 2 hours. This is the recipe for when you want bread NOW, not tomorrow. What you'll need: - Stand mixer with paddle attachment (not dough hook) - 250g bread flour + 250g all-purpose flour - 475g water - 10g instant yeast - 10g fine sea salt - 15g olive oil - Baking stone or sheet - Metal pan for steam Full recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share When: Saturday, January 17th 2026. Suggested start time: 10:00 AM your local time (so you're eating fresh bread by noon) Drop a 🍞 below if you're in. I'll post reminders Thursday and Saturday morning. Let's make some bread.