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🌾 Saturday Bake-Along is happening in 6 days
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🍞 SATURDAY BAKE-ALONG RECAP | Pan de Muerto | Week 41
Tanya set her loaf on the last doily her grandmother ever made. Sandy's bones fell off and her crumb came out tasting like cake. Michele baked between a toilet swap and a barn door. And while I was out with my daughter on Saturday, you ran a 1,112-comment thread without me. Full recap is live, with every finished loaf in the photo carousel: Pan de Muerto Recap This week we featured: @Adam Sellers @Angela Sides-McKay @Ann Snow @Anne Pletcher @Barb Kratzmann @Betsy Carey @Candi Brown-McGriff @Cheryl Odden @Colleen Vergara @Deborah Karaban @Dennis Blevins @Donna Angelo @Ehsan Omara @Heather Lattanzio @Janice Cockfield @Jenny Pichardo @Jill Hart @JoAnn Amato @Judy Lyle @Leigh Skowronski @Linda Glantz @Lizel Maleta @Marilyn Scott @Maureen Kilbride @Mauvette Bailey @Michele Nilson @Michele Smith @Nan Frydland @Noah Trent @Pat Van Schalkwyk @Robert Caldas @Sandy Chong @Sharon Stubbs @Stacey Avraham @Tanya Pritchett @Wendy Vazquez
🍞 SATURDAY BAKE-ALONG RECAP | Pan de Muerto | Week 41
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Four more bakers are taking home ancient grain! 🎉
Watch the video to meet this week’s Ancient Grain Challenge winners. Haven’t registered yet? Get your name in, then keep going. Watch your next lesson, take the quiz, and leave a comment on YouTube. Those points matter! And remember, on December 1, I’m giving away a Bosch Universal Plus stand mixer from NutriMill. Somebody’s getting a serious helping hand with their dough. It could be you. Register here: https://challenge.bakinggreatbread.com/ Come bake with us! https://youtube.com/shorts/u5Ts94H6Hh8?si=e8NQGC8-bBRU7QIq
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🥱😴An overnight cold retard won’t automatically make up for cutting bulk fermentation short.
Before shaping, your dough needs time to ferment, build gas, and develop enough structure to hold that gas. The refrigerator slows that process. It doesn’t stop it immediately, but another 12 hours on the clock doesn’t guarantee the dough will catch up. If your loaf keeps coming out dense, look at the dough before it went into the fridge. Had it risen? Were bubbles forming? Did it feel lighter and more aerated? Watch the dough, not the clock. https://youtube.com/shorts/HtNJEjsqpU0 Come join us inside Crust & Crumb Academy, the #1 bread baking community on Skool. Bring your questions and your next loaf. Nobody bakes alone here. https://skoo.ly/crust-crumb-academy Henry⭐🔥
She’s out of the oven
This Khorasan and emmer experiment is looking like it might make it into the Recipe Pantry. The goal was a tall, well-developed loaf using ancient grain. I am also experimenting with oxidizing my fresh milled beans flour for 24 hours to see what it’s affect is on the loaf. So far, I like what I’m seeing, but we still need to taste it and cut it open. A few of you asked about the cocoa powder scoring. I started with a floured loaf and used a piece of baker’s twine to mark the X. Then I used a damp paper towel to mark the triangles where I wanted the cocoa. I dropped about half a teaspoon of cocoa powder at the top and spread it with my finger. I lightly scored the design before baking. Seven minutes into the bake, I went back in and deepened the main cuts. Here’s how it came out. Crumb and taste test next. Henry⭐️🔥
She’s out of the oven
🎉🌾 WEEK 2 WINNERS ARE IN!
ANCIENT GRAIN CHALLENGE | OCTOBER 23, 2026 Four more bakers are getting some beautiful grain from our friends at Grand Teton Ancient Grains! Let's give a big round of applause to this week's winners! 👏👏👏 🏆 @Dennis Blevins . from California 🌾 5 lbs of Hard Red Spring Wheat 🏆 @Donna Angelo . from Ontario 🌾 5 lbs of Hard White Wheat 🏆 @Jill Hart from Idaho 🌾 5 lbs of Einkorn 🏆 @Dianne Givens . from Maryland 🌾 5 lbs of Khorasan Congratulations to all four of you! 🎊 📬 WINNERS, CHECK YOUR EMAIL! You've received a private prize claim link. Follow the instructions and submit your shipping information so we can get your grain headed your way. 🎁 DIDN'T WIN THIS WEEK? WE'RE NOT FINISHED! Our next drawing is Friday, October 30, and four more bakers will win 5-pound bags of ancient grains! Here's how you get in: ✅ Register for the Ancient Grain Challenge. It's FREE! ✅ Complete at least one of our seven lessons to qualify for the weekly grain drawings. ✅ Keep learning, taking quizzes, and earning points. Every verified point gives you another entry! Remember, you can only win one 5-pound bag, but you can still qualify for our other grand prizes. 🏆 AND DON'T FORGET ABOUT THE BOSCH! Thanks to NutriMill, we're also giving away a Bosch Universal Plus stand mixer on December 1! Just registering automatically enters you in the mixer drawing. No lessons required for that first entry, and every verified point gives you another chance. We're also giving away a 25-pound bag of ancient grain from Grand Teton Ancient Grains to one baker who completes all seven lessons! 🥖 WATCH THE LESSONS: https://challenge.bakinggreatbread.com/#lessons 🎯 CHECK YOUR ENTRY AND POINTS: https://challenge.bakinggreatbread.com/#me I love seeing our community learning about these grains, milling their own flour, and discovering what they can do with it.
🎉🌾 WEEK 2 WINNERS ARE IN!
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