@Henry Hunter OMG, your Neapolitan pizza dough is amazing. Far better than the recipe that I have been using. Thank you so much!

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.​​​​​​​​​​​​​​​​

Four ingredients. Two hundred years of tradition. One masterclass. Irish Soda Bread is the fastest bread you'll ever bake — and once you understand the science behind it, you'll never make it wrong again. In this video we cover: ↳ Why Ireland invented soda bread (and why yeast wasn't an option) ↳ The acid-base reaction that makes it rise in under an hour ↳ The golden rule most bakers break that ruins the crumb ↳ Why the cross on top isn't decoration — it's thermodynamics ↳ How to read your loaf when something goes wrong The recipe is free in the Recipe Pantry: pantry.bakinggreatbread.com/recipes/irish-soda-bread Sourdough discard version is here: pantry.bakinggreatbread.com/recipes/sourdough-discard-irish-soda-bread 📌 Follow us on Instagram: @crustandcrumbacademy 📌 Join Crust & Crumb Academy (free): skool.com/crust-crumb-academy-7621/about 📌 Facebook Community: facebook.com/groups/bakinggreatbreadathome We're one week into our Road to Sourdough series. It's not too late to join us. Perfection is not required. Progress is. Henry ⭐🔥

He’s 31 and this was his first time making bread. He won’t let me share his picture but the grin on his face when his girlfriend came home from work was priceless. He took her to the oven and said, “Look! I made bread!”

I’ve never made or eaten traditional Irish soda bread before today. While baking a nontraditional version on Sunday, we were talking about how the traditional version dries out quickly. Because I don’t know any better, I suggested using a tangzhong. I went for it this morning, making my tangzhong around 4:00 am and marching forward. I decided to split the dough into smaller portions for preserving the extras. These have a nice, slightly crispy crust and a soft, moist crumb.