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I just pulled this out of the oven and I’m standing here staring at it. That crust looks like rock candy. Salt crystals everywhere. It crackles when you press on it. The inside is still soft and pillowy and the whole kitchen smells like rosemary and olive oil. This is what the brine does. This right here. Saturday we’re making this together. Same recipe. I’ll walk you through every step. 📖 https://pantry.bakinggreatbread.com/recipes/ligurian-style-focaccia​​​​​​​​​​​​​​​​

Last night on our show "Counter Culture with Dave & Henry" I shared a slice of my super soft enriched sourdough bread with our guest, Caleb, who was in person with me (the rest went home with him.) This morning I cut into the second loaf, and I got to really read the crumb. I was worried it was over proofed, and it was just a little if you notice how tight the crumb is at the very bottom, but look at that beautiful texture! I've come up with a method of making sourdough that is so easy for anyone who prefers to use a stand mixer rather than knead by hand. This is my third run with consistent results, so here's the recipe for you all: https://chefmylife.com/bread/enriched-sourdough-wheat-bread

And using Henry’s Crusty White Bread recipe, halved, went through the process of autolyse with water temp at 115 degrees. Dough was soft and elastic so stretch and folds were amazingly “stretchy.” Bulk fermentation was reduced to 30 minutes because of the rise in the dough. Cold fermented for 30 hours. The rise in the fridge was amazing…I was worried. Proceed this morning with shaping which I paid more attention to so I could get a tighter shape. Rested for an hour and baked. Crunchy crust and soft crumb. Taste is wonderful. Husband and dog approved!

We're excited to announce our newest addition to Crust & Crumb Academy! Chef Dave Palmer joins us to teach his signature techniques for baking soft, professional-quality yeasted breads at home. If you've been wanting to try something faster and more forgiving than sourdough, this is your course. What you'll learn: - The warm autolyse technique (the secret to better texture) - Why instant yeast goes in AFTER the rest, not before - Dave's Secret Wheat method for healthier bread that looks like white - Temperature control that makes or breaks your loaf - Step-by-step shaping, proofing, and baking What's included: - Audio discussion breaking down the techniques - Video overview - Complete slide deck - Certification quiz Dave owned a successful cafe for seven years and now teaches home bakers how to get bakery-quality results in their own kitchens. His motto? "Food is my love language." Head to the classroom and start baking. 🎓 Pass the quiz and earn your Crust & Crumb Academy certificate! @Dave Palmer