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.

I baked sourdough white bread today .Using the organic All purpose flour (Bob) 72 % Hydration. When I did 4 set stretch & fold ( 30 minutes apart) the doughs pretty sticky, so I decided to do 2 more sets of coil Fold. Does anyone bake the sourdough with AP flour? I wonder which flour give you a better result between Bread flour and AP flour.

Week 3 Babka bake. It’s definitely delicious. Still some very gooey leakage. I love this dough and I added the flour in the filling… ingredients list in picture. What do you all think?

I’m still amazed that I finally made my own sourdough starter, and tonight I baked the second loaf from Dough Licious. Between the blisters, the belly and ear are sweet, but look at that crumb!

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