Tomorrow Is Bake Day! You Ready?👀 · Crust & Crumb Academy

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Tomorrow Is Bake Day! You Ready?👀

Tomorrow we bake. Put on your air pods, your headphones Or just turn it up in the background while you putter around. This is worth listening to.

𝗤𝘂𝗶𝗰𝗸 𝗰𝗵𝗲𝗰𝗸 𝗯𝗲𝗳𝗼𝗿𝗲 𝘄𝗲 𝗴𝗲𝘁 𝘁𝗵𝗲𝗿𝗲.

If you're going sourdough, your levain should be on your counter or going on it later today. If you're going poolish, mix yours this afternoon between 4 and 8 pm. If you're going yeasted, mix your dough tonight before bed and put it in the fridge.

Mine's already working. Should be yours too.

If you've got questions before tomorrow, drop them here. Anything. Shaping, scoring, steam, hydration, starter, timing. No question is too small. Easier to answer it now than to fix dough at 6 am tomorrow.

𝗜𝗳 𝘆𝗼𝘂 𝗺𝗶𝘀𝘀𝗲𝗱 𝗮𝗻𝘆 𝗼𝗳 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸'𝘀 𝗽𝗼𝘀𝘁𝘀, 𝗵𝗲𝗿𝗲'𝘀 𝘁𝗵𝗲 𝗽𝗮𝘁𝗵:

🥖 The video that walks through all three baguettes: https://youtu.be/KjcdKbwxZJc

🥖 The shaping technique: [insert link to Thursday's shaping post]

🥖 The three recipes:

Yeasted: https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Poolish: https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Sourdough: https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

𝗧𝗼𝗺𝗼𝗿𝗿𝗼𝘄 𝘄𝗲 𝗽𝘂𝘁 𝗶𝘁 𝗮𝗹𝗹 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿. 𝗟𝗘𝗧'𝗦 𝗚𝗢!

— Henry ⭐🔥

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