I'm taking my first foray into making focaccia, hoping to add this as our first bread to sell at market. I'm using Henry's Market Day Focaccia recipe, and it calls for an overnight cold proof. I have quite a busy morning tomorrow, so I'd like to bake it tonight if possible. Is there a way I can bake it tonight and skip the cold proof this time? I'll be able to cold proof in the future, but want to give this a try first.

Hey everyone, 🌾Quick note from inside the Academy. You probably know I sold bread at farmers markets for years. Three years ago I wrote a book called From Oven to Market. Over and over inside this Academy I see the same pattern: home bakers who can bake bread that beats anything on a grocery shelf, who keep getting derailed when they think about actually selling it. Cottage food law, market booth setup, pricing, and the fact that nobody can drop $3,000 on a freelance website just to find out if there's actually a customer waiting. So they don't try. Or they try once and quit. 🌾I built From Oven to Market to fix that. https://skool.com/from-oven-to-market It opened yesterday as its own Skool community, separate from Crust and Crumb Academy. Different room, different conversations. Pricing math. Cottage food law, state by state. Market booth setup. Real numbers from real bakers. People at every stage, from "I'm just thinking about it" to "I sold out before noon last Saturday." 🌾Here's what's inside the community: https://skool.com/from-oven-to-market The new From Oven to Market classroom with nine course modules covering everything from foundations and cottage food law to the true cost of a loaf, insurance and risk, your exact farmers market kit, looking like a pro, the customer connection toolkit, market day sales, the AI-powered storefront builder, and scaling without burning out. Access to Recipe Pantry Pro recipes that scale from one loaf at home all the way up to a 24x market batch, with cost and margin math on every single one. A monthly Market Kit. One seasonal recipe pre-costed and priced. A print-ready cottage food label that meets the standard requirements. A market-angle playbook on what actually sells that month. And a one-page cheat sheet on a common legal or customer question. Periodic tips on bread science, fermentation, scoring, troubleshooting. The same plain-talk teaching you already know from me.

I forgot to feed my starter for 4 days because sometimes life gets in the way. It was on the counter in mid 70's degree weather during the day. Well, it croaked... I have been feeding it for the last 4 days and there is hardly any activity. A few bubbles here and there, but I would have thought it would have bounced back by now. Currently I am pretty sure I am just making a new starter. Life happens. Learn from it. IT'S ALIVE!!!! It's definitely coming back strong now. Thanks for all the encouragement to keep trying to save it.

@Ann Snow has been showing up for this community every single day and she just crossed 11,911 all-time points. If you have spent any time in these threads, you have benefited from Ann's presence. She answers questions, she encourages beginners, she shares her failures as openly as her wins. That's what this community is built on. Ann, thank you for being exactly the kind of baker and neighbor this space needs. You don't bake for the points. The points just followed you. Hit the comments and show her some love. Henry⭐🔥

Does anyone have a soft Italian like sandwich bread recipe that uses honey, olive and milk? My boyfriend absolutely loves my enriched sandwich bread with lots of butter, farm fresh eggs etc, but wants a leaner version for his lunches that includes honey, olive and milk. I use a sponge and low yeast for long counter fermentation. I was thinking 3 percent honey, 5 percent olive, 2 percent salt, and milk in final dough. My sponge is always 50 percent of my flour and 70 percent hydration. I also only use 1/4 tsp and ferment for a few hours or until peak at 76 degrees. I never add anymore yeast. Here's my recipe I'm thinking below for him 400 g flour total king Arthur bread flour Sponge: 70% hydration 50% of flour 200 g flour 140 water 1/4 tsp yeast or 1g Ferment until its ready. I have a lifetime. Lol Dough 200 g flour 120 g milk 20 g olive oil 12 g honey 8 g Sea salt No extra yeast. 260 g total of milk and water.