I fell asleep at my desk Friday night. Woke up at 6:55 with keyboard creases on my face and the working thread already moving without me. That’s the story of Week 17. Not the bread. The bakers who decided to show up scared and bake anyway. 🥖 1,869 comments in the working thread 🥖 ~10,300 interactions across the week 🥖 63 new bakers 🥖 954 members and counting First-timers got cheered into next week. Robert Caldas baked the loaf he didn’t think he was ready for. Stacey said it best: “Never let the ‘F’ word ‘Fear’ stop you.” The full recap, every name, every story, lives here: 👉 https://lemon-diner-3mj4.here.now/ To everyone who climbed a step this week — next Saturday we climb the next one. ~ Henry ⭐🔥

Hi amazing bakers! As I keep experimenting with open baking, I notice when I place 4 loaves in my oven on my baking steel it takes forever for my loaves to brown. I’m guessing that two things are happening. First, the temperature of the steel naturally lowers with more cold dough in the oven. Second, there is extra steam with more loaves. Would it help if I turned my oven up to 475 for the initial bake with steam? Do I still need both the lava rocks, and water soaked kitchen towels in a pan with the additional loaves??

Today we're baking baguettes. If you've been waiting for the right week to try them, this is it. Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today. A few things to keep in mind before you start: Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds. Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven. Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear. Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine. If you need the recipe, here it is: https://pantry.bakinggreatbread.com/ Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it. Let's bake. Perfection is not required. Progress is. Henry ⭐🔥

Here’s the link to 3 different sizes of Pullman Loaf Pans… Choose Your Pick! I have all 3 LIANYU Pullman Loaf Pan with Lid,... https://www.amazon.com/dp/B0FCFQ9ZVQ?ref=ppx_pop_mob_ap_share Cayanmydery Pullman Loaf Pan with Lid, 2.2 lb Dough Capacity Bakeware for Baking Bread, Carbon Steel Corrugated Bread Toast Mold with Cover https://a.co/d/03JWDuao Pullman Pan, 2 Lb Capacity, 16"x4"x4", Glazed, Aluminized Steel https://a.co/d/04mR6mOu **This One Has No Lid But Is The Longest

I know it’s late, but I had to have some. The baguette was my excuse.