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9h (edited) • 🥖 Saturday Bake Along
🌙 Friday Night Pre-Flight: Read This Before You Sleep
Tomorrow we bake. Here's everything you need to know before bed.
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1️⃣ Recipe Links (Final Versions)
📌 If you saw an earlier version with T55 as the default, the updated recipes now call for bread flour as the standard.
If you only have all-purpose flour, drop the water by 5 to 10g and you'll be fine.
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2️⃣ Tonight, Do This
🥣 Sourdough Track
Build your levain at your usual ratio.
If you mix later tonight, around 8 to 9 PM, it should peak around 5 to 7 AM tomorrow.
Set it on the counter where you can see it in the morning.
🥖 Yeasted Track
Mix your poolish tonight at 8 PM.
✔️ 90g flour✔️ 90g cold water✔️ A pinch (0.5g) instant yeast
Cover loosely.
By morning it'll be bubbly, slightly domed, and sweet-smelling.
That's your engine for tomorrow's dough.
🌻 Both Tracks
Toast your seeds tonight if you can.
🔥 Dry skillet🔥 Low heat
⏱️ Poppy or sesame: 2 to 3 minutes⏱️ Sunflower: 4 to 6 minutes
Cool completely on a plate, then cover.
Tomorrow they'll be ready when you need them.
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3️⃣ About 80% Hydration
😅 If 80% scares you, drop to 75%.
Use 30g less water in the final dough.
Same recipe. Slightly tighter crumb. Much easier to handle.
Nobody's going to know but you.
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4️⃣ The Salt Moment
🧂 When you add the salt after fermentolyse, the dough is going to look like it's falling apart.
Tearing. Lumpy. Separating in your hands.
This is normal.
Salt tightens gluten unevenly at first, then the dough comes back together stronger than before.
Keep working it for 2 to 3 minutes.
📺 If you watched the video on this, you already know.
If you didn't... go watch it now.
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5️⃣ Cold Kitchen?
❄️ If your kitchen is below 68°F, use the oven light trick:
💡 Turn on just the oven light🚫 Not the oven itself
Put your dough on a sheet pan on the rack and close the door.
That setup usually holds around 75 to 78°F overnight.
Or use a folding proofer if you've got one.
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6️⃣ Scale Died at Midnight?
😅 Don't panic.
There's a backup conversion chart inside the Word of the Day "Soaker" post comments.
Volume measurements work in a pinch.
Just stay consistent.
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7️⃣ Seed Substitutions
🌻 Going with sesame, sunflower, pepitas, or a mix?
Welcome to the party.
Treatment depends on the seed:
✔️ Poppy or sesame→ Toast lightly→ Fold in at first coil
✔️ Sunflower→ Toast OR soak (not both)→ Fold in at first coil
✔️ Pepitas→ Rough chop→ Toast lightly→ Fold in at first coil
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8️⃣ Yeast Water Bakers
🫙 If you've been following the 7-day yeast water adventure, this is NOT the bake for that yet.
Save your yeast water for its own moment.
Tomorrow's yeasted version uses a Friday-night poolish, which is a completely different leavening path.
Same beautiful loaf.Different engine.
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9️⃣ Tomorrow's Schedule
☀️ I'll be here at 6 AM EDT with a "Good Morning Bakers" post and a photo of where my levain is.
From there, the thread stays open all day.
📸 Drop your progress❓ Ask your questions🏆 Share your wins😬 Post your panic moments
I'll be in the kitchen and in the thread.
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🔟 The One Thing to Remember
❤️ You can't ruin this.
Bread is forgiving.
The community is patient.
We're baking together because that's how everyone gets better.
If something goes sideways tomorrow, post it.
We'll figure it out as a room.
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😴 Now go get some sleep.
Tomorrow's going to be a good one.
✨ Perfection is not required. Progress is.
Henry ⭐🔥
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🌙 Friday Night Pre-Flight: Read This Before You Sleep
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