Good morning, bakers! The doors are open. Today's bake: Cranberry Walnut Loaf, and you get to choose your lane. 🥖 Yeasted version: https://recipepantry.app/recipes/cranberry-walnut-sourdough?variant=yeasted 🍞 Sourdough version: https://recipepantry.app/recipes/cranberry-walnut-sourdough New around here? Here's how the bake-along works. Bake at your own pace, all day long. Post pictures of your bread and your baking process right here in this thread. Questions, concerns, substitution issues, bring them all. I do my best to get back to every one of you, and when I can't, the knowledgeable folks in this community always jump in and help out. That's what makes this place what it is. We've spent the week talking substitutions, so here's the short version. Make this recipe yours. Add your inclusions after the first fold, once you've built some gluten. Some of you like to wait and do it during a lamination at the end, right before shaping. Both work. If the dough tears when you add them, it just needs more folds first. The recipe exists to make you successful, not to box you in. My bake: I swapped the Cranberries for Craisins (soaked 30 minutes before they went in) and added some baker's chocolate, because why not. Drop your first photo when your dough is mixed. Let's see that bread. 👇 Henry⭐🔥

Good morning, bakers. Today we’re baking pumpkins out of bread dough. This is where we bake together. Drop your progress photos, your questions, and your wins in the comments as you go. I’m here all day. Pick your recipe: 🍞 Yeast version (about 4 hours start to finish): https://recipepantry.app/recipes/pumpkin-shaped-bread 🍞 Sourdough version: https://recipepantry.app/recipes/sourdough-pumpkin-shaped-bread Sourdough bakers, if you built your levain last night, you’re on track for an evening bake. If you didn’t, no worries. Go with the yeast version today and save the sourdough for another weekend. Quick reminders: 🧵 100% cotton twine, 4 pieces per loaf, oiled first 🧵 Tie it loosely. Leave a finger’s width of slack under the knot so the twine doesn’t dig in as the dough proofs and springs 🥚 Egg wash right before it goes in 🔥 Sheet pan, 350°F (175°C), done at 190°F (88°C) inside ⏳ Cool 20 minutes before you snip the twine 🌿 Cinnamon stick for the stem, parsley or rosemary for the leaf. Add both after the bake No pumpkin? Swap 250g of purée for 225g of extra milk. What to post here: 📸 Your dough after the first rise 📸 Your tied pumpkins before they go in 📸 The finished loaf ❓ Anything that looks off. Post a photo and tell me where you are in the process. I’ll walk you through it. Let’s bake. 🍞

Good morning, bakers. This is our home base for today's bake. Post everything right here in this thread so we can all follow along and help each other. Show us each stage: 1. Your dough after mixing. It's supposed to feel tight. 2. After the butter's worked in. Give us a windowpane if you can. 3. Fruit in, dough tacky 4. Shaped and proofing 5. Out of the oven 6. Glazed 7. The crumb shot. Don't skip this one. Quick reminders: - Don't add water to that stiff dough. The soaking liquid finishes the hydration when the fruit goes in. - No fresh cranberries? Craisins, raisins, or chopped apricots all work. Soak them first. - Glaze only after the loaf has cooled completely. The full walkthrough is in yesterday's post if you need it. Baking the sourdough version? Tell us in your first comment so we know which timeline you're on. Stuck on something? Post a photo and your question right here. I'll be in and out all day, and someone from the crew will jump in too. And keep an eye out Monday. I've got something coming Tuesday that's just for you. 😉 Let's bake. Yeasted: https://recipepantry.app/recipes/cranberry-orange-loaf Sourdough: https://bit.ly/3VlT0mE Henry⭐🔥

This Saturday we're baking the Cranberry-Orange Loaf, a soft loaf bright with fresh orange juice and zest, studded with cranberries, and finished with an optional orange glaze. It mixes up Saturday morning and bakes the same day, so it's a friendly one for a busy weekend. Two ways to bake it, same loaf, your call: Yeasted version (one bowl, no starter to feed, shaped by lunchtime): https://recipepantry.app/recipes/cranberry-orange-loaf?variant=yeasted Sourdough version (build the levain Friday night, bake Saturday): https://recipepantry.app/recipes/cranberry-orange-loaf?variant=sourdough What to grab this week: fresh cranberries (frozen work too, bake them straight from frozen), two oranges for juice and zest, and bread flour. Quick tip before Saturday: toss the halved cranberries in a spoonful of flour before they go into the dough. It keeps them suspended instead of sinking to the bottom. See you in the thread Saturday morning. Let's bake. Henry⭐🔥

Good morning, bakers. This is our working thread for today’s Apple Fritter Focaccia Bake-Along. This one is going to be fun. Soft, bubbly focaccia dough, apples, cinnamon, brown sugar, and that apple-fritter finish on top. Basically, if focaccia and an apple fritter had a very good idea together, this would be it. Use this thread all day. Post your dough. Post your questions. Show us your stretch and folds. Show us your bulk fermentation. Show us those bubbles before it goes into the oven. And absolutely show us the finished focaccia. If something looks wrong, don’t wait until the bake is over to ask. Drop a picture right here and let’s work through it together. Remember, this is a high-hydration dough. It may feel wetter than what you’re used to at first. Don’t start throwing extra flour at it. Give the flour time to hydrate, build strength through the folds, and watch the dough, not the clock. Today isn’t about everybody producing the exact same loaf. It’s about learning what the dough is telling you. Perfection is not required. Progress is. All right. Aprons on. 🍎 Apple Fritter Focaccia. Let’s bake.