I’m going to have a go at the poolish version of the baguette on Saturday if I can. I do have some newbie questions though if anyone can help 1. I have never shaped a baguette before. Is there a video somewhere that shows the technique for a beginner? 2. When the instruction says cuts at 30-40 degree angle does that describe the angle across the midline with the razor at 90 degrees to the dough or dos it mean that the razor should enter the bread at a 30 degree angle? 3. Last question: my oven claims to have a steam function for bread baking. Should I try that or ignore it and use hot water in a heated pan? Real beginner questions but I’m keen to learn in time for the Saturday adventure of my first ever baguette 😝

So soft, so light and airy. You would not think this was whole wheat. https://pantry.bakinggreatbread.com/recipes/whole-wheat-pullman-loaf?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥

You all were more impressive today than I've ever seen. Every week the bar moves up, and today you cleared it again. Poolish, levain, 80% hydration, no shape, no score, real ciabatta from real bakers in real kitchens. That's not nothing. Quick one before bed — give me a sentence or two: What was your biggest takeaway from this bake? Maybe it was the poolish and what slow fermentation actually does. Maybe it was learning to trust a wet dough and stop adding flour. Maybe it was the coil folds, or the couche, or finally understanding what 50 to 70% rise feels like in your hands. Drop yours below. Reading every one. Perfection is not required. Progress is. Henry ⭐🔥

We’ve got so many new faces in here and honestly, I feel like we talk in the comments all the time but I don’t really know who you are. And that’s on me for not doing this sooner. So let’s fix that today. New members, longtime members, everyone. Drop a reply below and tell us: 🏡 Where you’re from 🍞 What kind of bread you’re baking right now (or trying to learn) 🎯 One thing you’re working on getting better at I’ll go first: I’m Henry, based in Columbia, South Carolina. I’m in the middle of an Easter bread series right now and I’m constantly chasing better oven spring on enriched doughs. It never gets old. There are members in here from all over the country, some internationally too, and you’ve been talking to each other in threads without really knowing the person on the other side of the comment. Let’s change that. This isn’t just for the new folks. If you’ve been here since day one, I want to hear from you too. We grow as a community when we actually know each other, not just each other’s loaves. Drop your intro below. I’m reading every single one.