🌅 Good Morning Bakers 🍞 It’s Marbled Loaf Saturday 𝗧𝗵𝗶𝘀 𝗶𝘀 𝘁𝗵𝗲 𝘁𝗵𝗿𝗲𝗮𝗱. 𝗘𝘃𝗲𝗿𝘆𝘁𝗵𝗶𝗻𝗴 𝗴𝗼𝗲𝘀 𝗵𝗲𝗿𝗲 𝘁𝗼𝗱𝗮𝘆. 📸 Prep shots🌀 Lamination photos🔥 Dough going into the oven🍞 Crumb shots❓ “Is this right?” questions One thread. All day. We bake together. 📍 𝗪𝗵𝗲𝗿𝗲 𝗬𝗼𝘂 𝗦𝗵𝗼𝘂𝗹𝗱 𝗕𝗲 𝗥𝗶𝗴𝗵𝘁 𝗡𝗼𝘄 🥖 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗕𝗮𝗸𝗲𝗿𝘀 Your dough came out of the fridge cold this morning.Don’t rush it. Let it sit while the oven preheats. When it crowns about 1 inch above the pan, it’s ready. 👉 Watch the dough, not the clock. 🍞 𝗬𝗲𝗮𝘀𝘁𝗲𝗱 𝗕𝗮𝗸𝗲𝗿𝘀 You’re either:• Pulling from an overnight cold proof• Or mixing fresh this morning Both work. Look for:✔️ 50–75% rise✔️ Domed surface✔️ A light jiggle when shaken 𝗧𝗵𝗮𝘁’𝘀 𝘆𝗼𝘂𝗿 𝘀𝗶𝗴𝗻𝗮𝗹. ⚠️ Before You Start 🌀 Cold dough = clean swirl Warm dough = blur. Work fast. 👐 Adding color will knock out some gas.That’s normal. → Knead 2–3 minutes per portion → Pre-shape into balls → Rest 15 minutes → Roll and laminate Don’t overthink it. 🎨 𝗚𝗲𝗹 𝗰𝗼𝗹𝗼𝗿 𝗶𝘀 𝗳𝗶𝗻𝗲 𝗶𝗳 𝘁𝗵𝗮𝘁’𝘀 𝘄𝗵𝗮𝘁 𝘆𝗼𝘂’𝘃𝗲 𝗴𝗼𝘁. 𝗡𝗮𝘁𝘂𝗿𝗮𝗹 𝗶𝘀 𝗴𝗿𝗲𝗮𝘁, 𝗯𝘂𝘁 𝗴𝗲𝗹 𝘄𝗼𝗿𝗸𝘀. 𝗝𝘂𝘀𝘁 𝗱𝗼𝗻’𝘁 𝘂𝘀𝗲 𝗹𝗶𝗾𝘂𝗶𝗱. 👀 What I Want to See Today 📸 Your dough before lamination 🔥 Your loaf going into the oven 🍞 Your crumb shot after slicing Tag me when you post. I’m in here all day. 𝗔𝗹𝗹 𝗺𝗮𝗿𝗯𝗹𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀: https://pantry.bakinggreatbread.com/?search=Marbled?𝘀𝗲𝗮𝗿𝗰𝗵=𝗠𝗮𝗿𝗯𝗹𝗲 🔥 Let’s go. Perfection is not required. Progress is. Come bake with us. Henry ⭐🔥

Good morning bakers. It's Saturday and that means it's time to bake. This week we're making babka. All four versions are on the table today. You pick your path, bake at your own pace, and drop your photos, questions, and wins right here in this thread all day long. Here are your recipes: https://pantry.bakinggreatbread.com/?search=Babka All four are in there. Holiday Chocolate, Cinnamon, Roasted Garlic and Gruyère, and the yeasted base dough if you want to build your own way. Every recipe has built-in timers, dual measurements, and step-by-step phases so you can work right from your phone. Drop a comment right now and tell me which one you're making. That's your first move. If you're new here, say hello. Tell us it's your first bake-along. We want to know you're here and we're going to make sure you don't get left behind. There are experienced bakers in this community who will jump in and help answer questions throughout the day. You are not baking alone. A few things to know before you start: If your dough feels too soft or sticky during the butter incorporation, trust the process and keep going. Enriched dough always feels wrong before it feels right. If you're doing the overnight path and your dough is already in the fridge, pull it out cold and don't let it warm up before you shape. That cold butter is working for you. If you're starting from scratch this morning, give yourself more time than you think you need. Room temperature proofing on an enriched loaf can take two to three hours depending on your kitchen. I'll be here all day. Ask anything. No question is too basic. Let's get baking. ~ Henry ⭐🔥

In addition to our group bake today, I mixed a batch of Honey Oat Sourdough bread and mustered the courage to attempt shaping it as a boule. We’ll find out tomorrow if I shaped it right. I also made a double batch of Henry’s Sourdough Thumbprint Cookies. This was a special bake as I used a friend’s cinnamon apple butter as my filling. She’s also a sourdough baker, so I shared this great recipe with her to try for herself. This beautiful soul had a massive stroke in mid-February that should have left her with numerous challenges, but she has had no complications from what could have taken her from us.

@Donna Angelo took my Foolproof Sourdough Loaf, added fresh blueberries, and pulled off a bake that's clean, open, and beautiful. Look at that crumb. Look at that crust. This is exactly what I talk about when I say mastering a recipe means baking it until it bores you. Then you make it yours. Donna did that. She knew how the dough was supposed to feel, so when the blueberries changed it, she adjusted. That's not luck. That's skill built through repetition. Well done, Donna. This one belongs to you. 👏🫐 Drop your questions about fruit inclusions below. Let's turn this into a learning moment for the whole community. https://cozy-pulsar-r5fs.here.now/ ~ Henry ⭐🔥

Episode 800 of me taking on the foolproof loaf! I did another overnight fermentolyse. Just finished fold 3. Feeling good about this. Only issue is I have no free bannetons right now 🤣