Today's bake... focaccia pizza bread loaves. So good and the grandkids love it!

This is it. Our official thread for today's bake. We're making Challah, and you can shape it however you want. Classic braid, round, turban, crown, whatever speaks to you. Check out the Classroom for shaping inspiration. Some are fancy, some are simple. Pick what fits your comfort level. The Recipe: https://pantry.bakinggreatbread.com/recipes/special-round-challah?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Quick tip on seeds: Apply your egg wash first, add your seeds, then hit it with another light layer of egg wash on top. This glues everything down so your seeds don't end up on the baking sheet instead of your bread. Post your questions, share your progress, drop your photos. Everything goes here so we can all learn from each other. I'll be here all day, start to finish. Whether you're mixing your dough right now or pulling your loaf out tonight, this thread stays open. Let's see what you've got. 👇

A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry