Used a stiff 1:3:2 starter (adjusted recipe according). Baked one same day, one after 16 hr cold proof. Both excellent!! Denser than expected but I think it's supposed to be. Small hint of tang in the cold proof, but same day no sour tang at all. Love the mildness. Note: size difference is because I didn't split dough evenly, not due to cold proof.

For a little extra color for my market white loaf, I added a teaspoon of diastatic malt powder to this dough, and look at what it does to the crust. Diastatic malt powder is dried, sprouted grain that’s been milled into a fine powder. It’s loaded with active enzymes, specifically amylase, that break down starches into simple sugars during fermentation and baking. More available sugar means more fuel for the Maillard reaction. That’s the browning process that gives your crust that deep, caramelized color you see here. https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Real baking. Not perfect baking. Scoring my Market White from the Recipe Pantry using a Wire Monkey wood pulp Banneton and our custom Baking Great Bread at Home lame By Wire Monkey. Into the oven it goes. At seven minutes I pull the lid and score it again, deeper this time. Lid back on for 15 more minutes, then 10 minutes uncovered for the final color push. That golden crust isn’t luck. One teaspoon of diastatic malt powder mixed in with the flour and salt at the start is what does it. Most bakers skip this. Don’t. One thing I’d do differently: 15 to 20 minutes in the freezer while the oven preheats gives you a cleaner first score. I almost over-proofed this one and skipped that step. Dough forgave me anyway. That’s why my Market White is one of my go-to loaves. Full recipe in the Pantry: pantry.bakinggreatbread.com Wire Monkey lame and bannetons and lames: https://wiremonkey.com/?ref=BAKINGGREATBREAD

This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥

It's a chilly, sunshiney day and a great one for delivering Sourdough Chocolate Chip Cookies! These are the best and most delicious chocolate chip cookies I've ever eaten.