🌟Saturday Bake-Along: Baguettes Working Thread🔥💯

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Today we're baking baguettes. If you've been waiting for the right week to try them, this is it.

Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today.

A few things to keep in mind before you start:

Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds.

Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven.

Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear.

Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine.

If you need the recipe, here it is: https://pantry.bakinggreatbread.com/

Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it.

Let's bake.

Perfection is not required. Progress is.

Henry ⭐🔥

9:17

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