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.

We’ve got 41 new bakers who joined us over the past week. Let’s give them a proper welcome. Please say hello to: @Christine Moran, @Walter Kaye, @Trish Dawson, @Andre Johnson, @Imani Hunter, @Kylie Penniment, @Vera Amato, @Matthew Burns, @Henry Hunter Jr, @Karolynne Busser, @Marie Smith, @Leigh Skowronski, @Lisa Noll, @Helin Jõe-Vaher, @Jaimee Bouchard, @Amy Krigman, @Carolyn Akens, @Julia Reffner, @Natasha Samuels, @Gerry Ferraro, @David Bachman, @Angela Sides-McKay, @Anne van Schellenbeck, @Angel Ned, @Benard Rick, @Eleanor Bligh, @Rhonda Talamo, @Maureen Kilbride, @Aaron Dennett, @Jackie Hoxie, @Gail Phillips, @Shannon Boyer, @Tuğba Eti, @John Kilcher, @Karen Dostaler, @Liz Rapp, @Renee Mikulin, @Tracey Austin, and @Dana Cannizzo! — Here’s how to get started: 1. Introduce yourself below.Tell us where you’re from and what you want to learn. Sourdough? Yeasted breads? Baguettes? I want to know what brought you here. 2. Check out the Classroom.That’s where all the lessons live. Start with whatever interests you most. Important tip: click the little checkmark in the upper right corner of each lesson when you finish it. That’s how you earn points and track your progress. 3. Earn points, level up.This isn’t just for fun. We’ve got a giveaway running, and points get you entered. Engage with the community, complete lessons, post your bakes, and watch your points climb. 4. Post your fails.I mean it. This is not Instagram. This is not Facebook. We’re not here for likes. We’re here to get better. When your loaf comes out flat or your crumb looks like a cave, post it. That’s where the real learning happens. We’ll help you figure out what went wrong. 5. This is a family.We coach, we don’t just cheer. You’ll get honest feedback here because that’s what makes you a better baker. No gatekeeping. No judgment. Just bakers helping bakers. — What I need from you: Tell me what you want this community to be. What do you need to learn? What’s frustrating you? What bread have you always wanted to make but haven’t figured out yet?

Help Us Grow Our YouTube Channel We're building something over on YouTube, and we'd love your support. Right now, there's educational content, baking tutorials, and every Thursday night at 9pm CST / 10pm EST, Dave and I go live with Counter Culture. All of that lives on the channel, and there's more coming. Subscribing helps us reach more bakers and grow this community beyond just Facebook. It takes two seconds, and it makes a real difference. Click here and subscribe: https://www.youtube.com/@henryhunterjr Thanks for being part of this. —Henry

Simple challenge for everyone this week: Bake ANY bread - doesn't matter which one - and post a photo of the crumb (that's the inside when you slice it open). 📌 Post it in "Show Off Your Bakes" with: • One photo of the crumb • What bread you made • One thing you're proud of OR one thing you'd change next time That's it. No pressure. No perfection required. **Why crumb shots matter:** The crumb tells the story. It shows hydration, fermentation, gluten development, and shaping. We learn more from looking at crumbs than crusts. **Everyone who posts earns:** ✅ Points toward your next level ✅ Feedback from the community ✅ A chance to be featured in this week's 💎 Baking Gems Let's see what you're working with. Post by Sunday night. ~Henry

This Saturday, we're all baking the same bread: ciabatta. Not the overnight, pre-ferment, plan-your-whole-week version. The "I Don't Have Time For All of That" version. Bakery-quality bread in under 2 hours. Here's what makes this one different: - No biga. No poolish. Just mix and go. - Wet dough. Trust it. Don't add flour. - Paddle attachment, not dough hook. - Steam for that incredible crust. Go at your own pace. I'll be here all day to help with questions, talk you through the sticky parts, and celebrate the wins. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=weekly-bake Drop a 🙋 if you're in. See you Saturday.