This one still tasted delicious, but I think it has a number of issues. I started it yesterday and baked off at 6 this morning and was juggling a dozen different things. Before I tell you what I think I could have done better, I'd love to hear what you think. 900g pre bake/ 72% hydration 85% white malted bread flour (11.5% protein) 5% WW 2% dark rye 20% stiff starter (50% hydration) 2% salt 450F in DO for 25 minutes/ uncovered for 20 minutes

We’ve got 41 new bakers who joined us over the past week. Let’s give them a proper welcome. Please say hello to: @Christine Moran, @Walter Kaye, @Trish Dawson, @Andre Johnson, @Imani Hunter, @Kylie Penniment, @Vera Amato, @Matthew Burns, @Henry Hunter Jr, @Karolynne Busser, @Marie Smith, @Leigh Skowronski, @Lisa Noll, @Helin Jõe-Vaher, @Jaimee Bouchard, @Amy Krigman, @Carolyn Akens, @Julia Reffner, @Natasha Samuels, @Gerry Ferraro, @David Bachman, @Angela Sides-McKay, @Anne van Schellenbeck, @Angel Ned, @Benard Rick, @Eleanor Bligh, @Rhonda Talamo, @Maureen Kilbride, @Aaron Dennett, @Jackie Hoxie, @Gail Phillips, @Shannon Boyer, @Tuğba Eti, @John Kilcher, @Karen Dostaler, @Liz Rapp, @Renee Mikulin, @Tracey Austin, and @Dana Cannizzo! — Here’s how to get started: 1. Introduce yourself below.Tell us where you’re from and what you want to learn. Sourdough? Yeasted breads? Baguettes? I want to know what brought you here. 2. Check out the Classroom.That’s where all the lessons live. Start with whatever interests you most. Important tip: click the little checkmark in the upper right corner of each lesson when you finish it. That’s how you earn points and track your progress. 3. Earn points, level up.This isn’t just for fun. We’ve got a giveaway running, and points get you entered. Engage with the community, complete lessons, post your bakes, and watch your points climb. 4. Post your fails.I mean it. This is not Instagram. This is not Facebook. We’re not here for likes. We’re here to get better. When your loaf comes out flat or your crumb looks like a cave, post it. That’s where the real learning happens. We’ll help you figure out what went wrong. 5. This is a family.We coach, we don’t just cheer. You’ll get honest feedback here because that’s what makes you a better baker. No gatekeeping. No judgment. Just bakers helping bakers. — What I need from you: Tell me what you want this community to be. What do you need to learn? What’s frustrating you? What bread have you always wanted to make but haven’t figured out yet?

Here’s the recipe; see you on Saturday https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Tangzhong is a simple cooked flour paste that changes everything. By pre-gelatinizing a small portion of flour and liquid, you lock in moisture before the dough even forms. The result is softer crumb, better rise, and bread that stays fresh longer. Watch the video to see how it works and when to use it. To learn more terms, definitions, and technique breakdowns, visit Crust & Crumb — the most extensive glossary of bread baking terms and techniques on the market, exclusively for our members: https://crust-and-crumb-tawny.vercel.app/

"Trust the process and quit rushing things just because they don't come together right away." Jean pulled her Rosemary Garlic Parmesan loaf out of the oven and even her husband noticed the difference. Not dense. Not heavy. Open crumb. The kind of bread she'd been chasing. The breakthrough? She measured by weight, followed the recipe, and when the dough seemed like it didn't want to come together, she fought the urge to add extra water. She waited. And everything clicked. She also turned her sourdough discard into noodles for chicken soup. That's the sourdough life right there. Jean's takeaway for all of us: The dough knows what it's doing. Give it time. 👇 When has patience paid off in your baking? Or when did impatience teach you a hard lesson? Drop your story below. @Jean Kursave