☀️ Good morning, bakers. It's bake day. 🥖🔥 Drop in here all day. This is the working thread. 📸 Photos ❓ Questions 📈 Progress shots 😅 Panics 🏆 Wins 🥣 Anything you've got I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven. ━━━━━━━━━━━━━━━ 📍 Here's where I am right now: [Drop photo of your levain or current dough state] My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning. If you want to follow my pace, here's roughly when I'll hit each stage: 🥣 Fermentolyse: 8:00 AM 🧂 Add salt: 9:00 AM 🔄 First coil + seeds: 9:30 AM 🔄 Second coil: 10:00 AM 🔄 Third coil: 10:30 AM 🌡️ Bulk finish: 11:00 AM to 1:00 PM ✂️ Pre-shape: 1:00 PM 🪢 Final shape: 1:30 PM ❄️ Cold retard: 1:30 PM to 5:00 PM 🔥 Bake: 6:00 PM ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 A Few Quick Reminders For Today 🧂 The dough is going to look like it's falling apart after the salt. That's normal. Keep working it. It'll come back together. 💧 At 80% hydration, wet hands are your friend. Floured hands work against you. Keep a bowl of water nearby. 🌻 If you're using sesame, sunflower, pepitas, or any seed besides poppy... Toast it first if you haven't already. Cool completely before folding it in. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 For The New Bakers In The Room Welcome. You picked a good week to jump in. There's no wrong answer today. Bake what excites you.Ask whatever you need to ask.And don't apologize for being new. We were all new once. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking

I made the pretzel loaf and it was a mess, haven't tasted it yet. I think I over did the bulk and the cold, it barely fit into a canning pot and started to come apart in the boiling water. It has a very soft crumb and great flavor. Here are some pictures.

Where is the recipe for the pretzel loaf