Good morning, bakers. Today’s Ciabatta Bake is happening, and I just posted the recipe above. If you’re baking along and run into questions, weird dough behavior, timing issues, or just want a second set of eyes, leave it right here in this thread. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This will be our working chat for the day so everyone can see the questions and the fixes in real time. I’ll be checking in all day. If it makes sense later, I may pop open a short live, but for now this is home base. Let’s bake.

Tomorrow's the day. If you're joining the ciabatta bake, here's what you need to know: Start whenever you're ready. I'll be here all day to walk you through it, answer questions, and help troubleshoot. No set start time. Just jump in when your morning allows. Before tomorrow: - Read through the recipe so there are no surprises - If you're using Krusty, click "Bake with Me" and hit the microphone. Have a conversation with him. Ask questions. Let him help you prep. Here is the recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share About that special equipment... Tomorrow's bake calls for a couche, and most home bakers don't have one. Don't panic. A pillowcase works great. So does a heavy linen towel. What you need is something sturdy that you can shake flour off easily. When I teach this bread, I use a pillowcase myself. Here's why it matters: normally when I say "lightly floured surface," I'm being cautious because extra flour throws off your recipe. With ciabatta, that rule doesn't apply. All that flour stays on the outside of the bread, and you absolutely need it. Flour liberally. Don't be shy. You'll also need two bench scrapers (or dough scrapers). You're going to use them to lift and move the dough. The less you handle ciabatta with your hands, the better. Those bubbles you worked so hard to develop during fermentation? You want to keep them. I'll post a quick video showing how to set up and use your couche (or pillowcase) so you're ready. See you tomorrow. Let's bake. Saint Germain Bakery Premium Professional Bakers Extra Large Couche 35"x26" from France - Heavy Duty Proofing Cloth 100% Natural Flax Linen: https://amzn.to/4pLpBvE

The “No Gap” cinnamon swirl bread recipe is a keeper! Followed the recipe completely, no changes.

When I pulled the Rosemary Garlic Parmesean bread out of the oven it smelled and looked amazing! I pulled it out of the dutch oven and the bottom was a little darker than what I would have liked but the top looked really good. After patiently waiting I cut her open and wow! Not dense at all like my previous loaves have been. Even my husband commented that the bread wasn't heavy like others. I have the group to thank for this. I trusted the recipe and the process. When I first started making the recipe I was a little frustrated because it seemed like the ingredients didn't want to mix together. I was going to add extra water even though I'd measured everything out by weight from what the recipe said but I told myself to quit being impatient and trust the process. Soon after I did that, everything came together. So trust the process and quit rushing things just because they don't come together right away. I also made some sourdough discard noodles to put in my chicken noodle soup. Those turned out delicious as well. I will say this is a pretty successful bake and meal tonight! Super excited about this group. Thank you!

Some of the most powerful four words in the English language…I think this Academy that Henry is putting together is awesome! To see recipes, ideas and individual member input is invaluable! What would members think of a member contributed recipe book? Where we could submit to Henry’s admin for approval (basically making sure it is of sound and safe practice) and including them into a page of recipes? I go back to my early days where I was gifted Southern Living cookbooks for birthdays and holidays, and how much I enjoyed recipes from around the country and looking to see who and where it came from. Just a thought and look for any “what if” ideas!