A different kind of post today. I'll be back to baguettes tomorrow. Some of you have followed Ryan's track and field journey through posts here over the years. He just won his third Conference Carolinas Championship in the javelin, set the conference meet record, and was named FMU Team MVP for the third year in a row. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering his trip. I'm covering mine. I'd like to be in the stands. A handful of folks have asked how they can help. Here's what I've put in place. Cleared in writing by FMU compliance. None of it goes to Ryan. Every dollar is for parent travel. If you want to follow Ryan's story, his page is here: https://faith-field-flow.lovable.app If you want to chip in for the trip: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. Thank you for being part of this. Back to baguettes tomorrow. — Henry ⭐🔥

I'm not going to pretend that's just a number. Every single one of those came from someone who found value in what we're teaching here and decided to stick around. A lot of you came from this community. Some of you found the community through YouTube. Either way, you're the reason it's growing. We're close to 5,000. If you haven't subscribed yet, here's the link: https://www.youtube.com/@henryhunterjr And if you know a baker who's been struggling with their bread, send them over. That's how we built this thing, one baker at a time. Perfection is not required. Progress is. Henry ⭐🔥

Most bakers know autolyse. Fermentolyse takes it one step further. Instead of mixing just flour and water to rest, you add your levain to the mix before the rest period. That means gluten development starts early AND fermentation is already underway before you ever add your salt. In practice, if your dough tends to feel tight or takes forever to loosen up during development, fermentolyse can help it get there faster. The tradeoff is that your timing becomes more important. The clock starts the moment that levain hits the flour, so you can't walk away and forget about it. A few things worth knowing: The rest period is typically shorter than a standard autolyse, usually 20 to 30 minutes depending on your dough and your room temperature. Because fermentation is active, warmer kitchens will move faster. Cooler kitchens buy you a little more flexibility. Salt still goes in after the rest, same as always. Don't rush that part. This technique shows up more often in high-hydration doughs where early extensibility really matters, but it's worth experimenting with in any formula where you want a little more activity early in the process. Have you tried fermentolyse? Drop your experience below. And if you've got questions about how it fits into your current process, ask them here. That's what this community is for. ~ Henry ⭐🔥

It’s bake day. And this one means something. This is one of those weekends where bread isn’t just bread. It’s tradition. It’s memory. It’s the thing your grandmother made that you’re now making for your own family. That matters. Whether you’re baking: 🐰 Sculpted Easter bunny bread 🍞 Enriched Easter loaf ✝️ Hot cross buns 🌿 Babka, Tsoureki, Colomba ✡️ Something beautiful for your Passover table 🥖 Or just the bread your family expects to see this time of year We want to see it. All of it. Not sure what to make? Head to the Recipe Pantry at pantry.bakinggreatbread.com and search Easter. Everything is right there waiting for you. And remember, today isn’t limited to those recipes. Anything you’re baking for your holiday table is fair game. Drop your photos, your questions, your works in progress, and your finished loaves right here in this thread. Check in throughout the day. This is what Saturdays are for. Happy Easter to everyone celebrating. 🐣✝️ Chag Sameach to those observing Passover. ✡️🕍 Whatever your table looks like today, I hope it’s full and it’s warm and it smells incredible. Now let’s bake. 🔥 Perfection is not required. Progress is. Henry ⭐🔥

A little embarrassed of the outcome. ha It was thoroughly fun! Everything went great with the starter but then I was a little unsure about working with the dough. I'll be at it again shortly! Any and all comments are welcomed. Best, Buddy