👇 Read this first 👉 https://skoo.ly/easterbread 🔥 This one matters. Read it like a baker. For generations, Easter has been tied to bread. Not just one kind either. Braided loaves. Enriched doughs. Sweet celebratory bakes. Bread has always shown up when something important was happening. 👀 Here’s what I want you to see Those bakers didn’t have proofers.They didn’t have perfect formulas. They had repetition. Instinct. Purpose. Same thing we’re building right here in this Academy. 🧠 So when you mix this week… Don’t just follow steps. Think about why bread keeps showing up in moments like this. Why it’s been passed down. Why it still matters. 💬 Then come back and tell me What stood out to you?What clicked? Because that’s the shift. From baking bread…to becoming a baker. 🍞

That’s what we just did together. Naan. Market Day White. And today… your first real sourdough loaf. I’ve watched so many of you step up and do the work. You showed up. You asked the hard questions. You shared your bakes, the wins and the ones that fought you. That’s what this place is built on. 👊 I couldn’t be more proud of you. So I want to give something back. I wrote Sourdough for the Rest of Us a while back and I'm happy to say, that it has helped hundreds of bakers and I want you to have it. It’s not the hardback, it’s a PDF and a flipbook, but it’s everything you need to keep going. Starter care. Fermentation. The Foolproof Loaf. Troubleshooting. Real schedules for real life. It’s yours. Free. As many of you as want it. Bread belongs to everybody. Always has. 🙌 Grab it here: https://skoo.ly/sourdough-book I personally love the flipbook version. Just saying. Now go check on your loaves. 👀🔥 Henry ⭐🔥

Welcome to the working thread. This is your home base for today’s bake. Drop your questions here, post your photos, tell us what’s happening with your dough. We bake together. Two paths today. Pick the one that fits where you are. PATH 1: The Sourdough Version Henry’s Foolproof Sourdough Loaf https://bit.ly/4beibLQ The full sourdough experience. Active starter, long fermentation, everything you’ve been building toward over the last three weeks. Ingredients: Bread flour: 500g (4 cups) Water (lukewarm): 375g (1½ cups) Active sourdough starter: 100g (½ cup) Salt: 10g (2 tsp) Hydration: 75% PATH 2: The Yeasted Version Henry’s First Sourdough Loaf (Yeasted Conversion) https://bit.ly/4lk1weJ Don’t have an active starter yet? No problem. This gets you the same structure and technique, just with instant yeast doing the heavy lifting. Ingredients: Bread flour: 550g (4¼ cups) Water: 425g (1¾ cups) Instant yeast: 2g (½ tsp) Salt: 10g (2 tsp) Hydration: 77% Drop your updates below as you go: Just mixed: Tell us what time and which path you’re on After bulk: How did your dough look? After shape: Photo if you’ve got one Out of the oven: Let’s see it Perfection is not required. Progress is. Let’s bake. — Henry ⭐🔥

Do you think that would be fair? If somehow I won it? I broke my goose lame from Wire Monkey I stepped on it somehow or another. So I had to make do. This is how I did it back in the day. Go check out Wire Monkey Shop see all they have to offer and take 10% off of everything in their store. https://wiremonkey.com/henryhunter​​​​​​​​​​​​​​​​

Tonight I wrapped up my YouTube show with Chef Dave right around midnight, and as I was cleaning up, I noticed my sourdough starter was at her absolute peak. She had that look — like a puppy with those big eyes saying play with me. So I listened. I need two loaves over the next two days, and this weekend’s bake-along loaf isn’t going to make itself. So I mixed up the Foolproof Sourdough Loaf, the one we’re baking together this Saturday, right there at midnight. 375g water · 100g starter · 500g flour Mixed until no dry spots remained, lidded it up, and slid it into the refrigerator for an overnight fermentolyse. Here’s what that does: instead of a traditional autolyse (just flour and water), a fermentolyse includes your starter. The cold fridge slows fermentation way down, but it doesn’t stop it. Overnight, your flour fully hydrates, your gluten network begins to develop, and your starter quietly does its thing, all while you sleep. The result? Better extensibility, more complex flavor, and a head start on open crumb. It also saved me from doing a discard feed at midnight just to bake in the morning. I wake up, add my salt, and jump straight into coil folds. That’s a win. Have you ever tried an overnight fermentolyse? Drop it in the comments. I’d love to know how it went for you. 👇