Hey All! I'd like to offer for any type 1 or 2 diabetic bakers or loved ones out there, Henry's Diabetic Friendly Almond Flour Bread. Only 2 carbs per slice and it's now a staple in our house! Thanks Henry! The Diabetic Baker's Best Friend_ Low-Carb Almond Flour Bread.pdf

Everyone's talking about focaccia right now. King Arthur just named their version the 2025 Recipe of the Year. It's all over social media. And I get it. Focaccia is approachable, forgiving, and when it's done right, absolutely stunning. But here's the thing. Most focaccia recipes skip the technique that makes Ligurian focaccia legendary. The brine. This Saturday, we're making authentic Ligurian-style focaccia with the saltwater brine technique that creates an impossibly crispy crust while keeping the interior soft and airy. It's the difference between good focaccia and focaccia that makes people stop mid-bite and ask what you did differently. What you'll need: - Bread flour (500g) - Instant yeast (7g) - Good olive oil (you'll use about 90ml total, don't skimp) - Fine sea salt + flaky salt for finishing - Fresh rosemary - A 9x13 metal pan Timeline options: - Same-day bake (about 4 hours start to finish) - Overnight cold ferment (mix Friday night, bake Saturday morning for deeper flavor) I'll post more on the full recipe and shopping list tomorrow. For now, check your pantry and make sure you've got good olive oil. This bread drinks it. Saturday we bake. Who's in? 👉 Ligurian-Style Focaccia Recipe

Fresh out of the pan sourdough discard English muffins soon to be breakfast sandwiches!!!

After a full day of Bahn Mi lessons, I needed some comfort food.. Pretzel dogs and beer cheese!

Working Thread This is it. We’re making Vietnamese Banh Mi baguettes. Thin, crispy crust. Cloud-like crumb. That signature crack when you break it open. This is what we’re after. The Recipe: https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?variant=yeasted What makes this different: The sponge method. The steam technique. The way we’re handling the dough to get that texture. We talked about the rice flour question earlier this week, so if you’re experimenting with that 10-15% substitution, let us know how it goes. Shaping matters here: These need to be shaped tight. We’re going for those classic baguette scores that open up in the oven. Check the recipe for the technique. Steam is non-negotiable: However you’re creating it—pan of water, spray bottle, Dutch oven for the first part—you need steam. That’s what gives you the crust. Post your questions, your dough progress, your shaped loaves, your baked results. Everything here so we can all see what’s working. I’m here all day. Let’s see those baguettes. You got this.. 👇​​​​​​​​​​​​​​​​