Hello amazing bakers! 🍞 What an incredible Saturday Ciabatta Bake we had this weekend! The community came together in such a beautiful way, sharing your gorgeous loaves, troubleshooting challenges, and supporting each other through the process. A huge thank you to everyone who participated and shared their bakes. The level of engagement and learning in that thread was truly inspiring - from discussing hydration levels and shaping techniques to celebrating those beautiful open crumbs! 🎉 IMPORTANT COMMUNITY UPDATE: I have some exciting news! Based on your feedback and to better serve our community, I've removed the point requirement for posting. ALL members now have immediate access to post, comment, and fully participate in our community - no waiting, no earning points required. Many of you come from our Facebook community where you're already active contributors, and I want you to feel just as welcome and empowered to share here from day one. Post your bakes, ask questions, share your wins and challenges - this community thrives on YOUR participation! So if you're new here and have been waiting to post - wait no more! We want to see your bread, hear your stories, and learn alongside you. Let's keep this momentum going. What are you baking this week? Happy baking! Henry

So I have been working on baguettes forever to try to get them perfect. I think today’s the closest I’ve come to getting my wanna be.

Good morning, bakers. Today’s Ciabatta Bake is happening, and I just posted the recipe above. If you’re baking along and run into questions, weird dough behavior, timing issues, or just want a second set of eyes, leave it right here in this thread. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This will be our working chat for the day so everyone can see the questions and the fixes in real time. I’ll be checking in all day. If it makes sense later, I may pop open a short live, but for now this is home base. Let’s bake.

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

Marge is 2 weeks old now. Predictably doubling, or more for a week. I'm transitioning from 12 hr feedings to 24 and changing the ratio so she moves slower. Also want to reduce discard. She's doing great! Problem is I have too much bread! I can only bake once a week or two. Just can't eat that much (and I have 4 small loaves in the freezer) I'd like to move Marge to the fridge but I'm unsure when. So much info out there! And I've seen a few articles saying a new starter shouldn't go into the fridge until 6 or 8 weeks! Because it's not mature enough. Is this true?