Same day proof, baby loaf, right out of the oven and it's chattering to me... snap, crackle, pop..... Dough was beautiful. Second, slightly larger loaf is cold proofing to bake tomorrow and we'll see what the difference is between same day / cold proof!

And honestly, I'm right there with you. I've never been a fan of that sharp aggressive sourness. I prefer a cleaner, milder, more European style loaf. And what I've learned after years of baking is that you don't have to accept the tang. You just have to understand where it comes from. That's exactly what this video covers. Sourness isn't a personality trait of sourdough. It's the result of decisions made during fermentation. Your decisions. And once you know which decisions do what, you can dial the flavor back as far as you want. In this lesson I break down the four faders you control on every single bake, the two organisms fighting for dominance inside your dough, and the exact Mild Loaf Protocol I use to get that clean, wheaty, mild loaf every time. This is part of the Road to Sourdough series and it builds directly into what we're baking this week. Watch it here: https://youtu.be/4N4nCAnV5yU Drop your biggest takeaway in the comments. I want to know what clicked for you. — Henry ⭐🔥

There's a yeasted version and a sourdough version. Both are in the Recipe Pantry and both will be part of Saturday's bake-along. Nobody gets left behind. https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted But here's what I want you to hear: the yeasted version this week is built to mimic sourdough. Same shaping. Same scoring. Same process. You're not just baking a loaf, you're learning the muscle memory you'll need when we switch to sourdough next week. And that's the key word. Next week we go sourdough.🌈 💰 If you don't have a starter going yet, right now is the time. Not Saturday. Not Friday. Now. A starter needs at least 5-7 days to be ready to bake with and next week's bake is going to be worth showing up for. Here is your recipe https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=sourdough-starter-from-scratch More on all of this this afternoon. Stay close. 🍀 — Henry ⭐🔥

This is our working thread for today’s bake-along. Drop in when you start, check in when things get interesting, and post your results when you pull them off the skillet. We’re making naan today. All three versions are in the Recipe Pantry — yeasted, sourdough, and sourdough discard. Pick the one that matches where you are right now and let’s get after it. 👉 https://pantry.bakinggreatbread.com/?search=Naan If you’re just joining us, here’s how it works. No set start time. No pressure. Bake when your day allows, check in here, and learn from everyone around you. That’s the whole point. Drop a 👋 below and tell us which version you’re making. Clean, simple, gets people to self-identify their version right in the comments which feeds directly into your poll data from yesterday.​​​​​​​​​​​​​​​​

Try, study, watch, try again. All of it - starter, ferment, temperature, scoring, then bake. Each step is requiring thought and study. This is a learning journey! Today I am happy with this bake!