@Amanda Fannin just walked in the door as our 900th member. She started baking sourdough after getting a copy of my book, Sourdough for the Rest of Us. That right there… that’s the full circle. Amanda, welcome. You picked the right place to start. This isn’t about hype. It’s about learning, doing, and getting better one bake at a time. You’re at the beginning of something that can take you as far as you want to go. And we’ll be right here with you every step of the way. To everyone else… look around. 900 bakers who decided to stop guessing and start improving. That’s what this is. Bakers don’t come here to get likes, they come here to get better. ~ Henry ⭐🔥

Maybe is time for me to take a break and stop stressing myself . I feed starter daily and try to bake twice a week out of 5 loaves 2 are worth keeping. 😏. Second loaf same result. Under proof over proof? Loaf on left leftover 24 hours proofing on the right 22 hours. You the tell me ? *Third picture is bread crumb and cooling off. Followed @Henry Hunter , sourdough recipe that used before.

🎬 Saturday Bake Along. 🌾 The dough you said scared you to death. 🔥 By Sunday morning, you'd baked it anyway. 𝗧𝗵𝗲 𝗪𝗲𝗲𝗸 𝟭𝟰 𝗥𝗲𝗰𝗮𝗽 𝗶𝘀 𝗹𝗶𝘃𝗲. Our Saturday recap is growing and getting better, just like all of you. More bakers. More stories. More dough that got picked up and finished. So I built it a home of its own. Pull up a chair. Read it through. Find your story. Let me know what you think of the new format — I want to hear from you. 👉 https://calm-osprey-9ekj.here.now/ If you baked and you're not in the roster, drop a comment and I'll add you. I read every one. If you were unable to join us yesterday, I invite you to get started with us this week. Coaching, not judgment. — Henry ⭐🔥 @Andrea Walker · @Ann Snow · @Angela Sides-McKay · @Candi Brown-McGriff · @Cheryl Odden · @Chris Pallister · @Colleen Vergara · @Deborah Karaban · @Donna Angelo · @Ehsan Omara · @Gaylord Foreman · @Gwen Roach · @Heather Lattanzio · @JoAnn Amato · @Joseph Bilodeau · @Judy Lyle · @Kathee Judd · @Linda Glantz · @Linda Gregory · @Marilee Berry · @Matt Davies · @Mauvette Bailey · @Michel Jodoin · @Michele Nilson · @Patt Stanaway · @Priscilla Fuesting · @Rhonda Talamo · @Robert Caldas · @Ruby Dack · @Sandy Chong · @Stacey Avraham · @Susie Kendall · @Ted Machart · @Tracy Havlik

Good morning, bakers. If your ciabatta feels soft this morning, that’s normal. Thin crust, high hydration. It doesn’t hold that crackle overnight. Let’s fix it. 🔥 Quick Oven Refresh (This is the move) • Preheat your oven to 375°F• Lightly mist the loaf with water or run it quickly under the tap(Don’t soak it. Just dampen the crust.)• Place it directly on the rack• Bake 5–8 minutes You’ll hear it start to crackle again. That’s what you want. 🔪 Already sliced? Same approach: • Light mist• Into the oven 4–6 minutes• Keep an eye on it so it doesn’t dry out 🚫 Skip the microwave It’ll turn your crust leathery. Not what we’re after. 🔥 Level-up option Slice it and toast cut-side down in a hot pan with a little olive oil. Now you’ve got something better than yesterday. Keep going. You’re learning how bread behaves, not just how to bake it. Henry ⭐🔥

You all were more impressive today than I've ever seen. Every week the bar moves up, and today you cleared it again. Poolish, levain, 80% hydration, no shape, no score, real ciabatta from real bakers in real kitchens. That's not nothing. Quick one before bed — give me a sentence or two: What was your biggest takeaway from this bake? Maybe it was the poolish and what slow fermentation actually does. Maybe it was learning to trust a wet dough and stop adding flour. Maybe it was the coil folds, or the couche, or finally understanding what 50 to 70% rise feels like in your hands. Drop yours below. Reading every one. Perfection is not required. Progress is. Henry ⭐🔥