Tomorrow is Marbled Loaf Saturday. Here's where you should be right now.

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If you're baking sourdough tomorrow, your dough should be mixed, your color should be kneaded in, and your loaf should already be in the fridge doing its overnight cold proof. If that's not done yet, do it tonight. You need 8-12 hours in the fridge before Saturday morning.

If you're baking the yeasted version, you've got two options. Start your dough tonight for a cold overnight proof, or mix fresh tomorrow morning. Either works. The yeasted version is same-day friendly.

𝗔 𝗳𝗲𝘄 𝘁𝗵𝗶𝗻𝗴𝘀 𝘁𝗼 𝗵𝗮𝘃𝗲 𝗿𝗲𝗮𝗱𝘆 𝗯𝗲𝗳𝗼𝗿𝗲 𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆:

Your colorants measured out and your loaf pan greased. A rolling pin and bench scraper within reach. Your scale. That's it.

We covered colorant substitutions earlier this week, the loaf pan question, the sourdough timeline, and why the dough degasses during the color step and why that's fine. If you missed any of that, scroll back through the feed. It's all there.

Drop a comment below and tell me where you're at. Dough in the fridge? Still deciding on colors? Just found this post and starting from scratch? Whatever it is, let's figure it out together before tomorrow morning.

All the marbled recipes are here: https://pantry.bakinggreatbread.com/?search=Marble

See you tomorrow. 🔥

Perfection is not required. Progress is. Come bake with us.

Henry ⭐🔥

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