Simple challenge for everyone this week: Bake ANY bread - doesn't matter which one - and post a photo of the crumb (that's the inside when you slice it open). 📌 Post it in "Show Off Your Bakes" with: • One photo of the crumb • What bread you made • One thing you're proud of OR one thing you'd change next time That's it. No pressure. No perfection required. **Why crumb shots matter:** The crumb tells the story. It shows hydration, fermentation, gluten development, and shaping. We learn more from looking at crumbs than crusts. **Everyone who posts earns:** ✅ Points toward your next level ✅ Feedback from the community ✅ A chance to be featured in this week's 💎 Baking Gems Let's see what you're working with. Post by Sunday night. ~Henry

This one still tasted delicious, but I think it has a number of issues. I started it yesterday and baked off at 6 this morning and was juggling a dozen different things. Before I tell you what I think I could have done better, I'd love to hear what you think. 900g pre bake/ 72% hydration 85% white malted bread flour (11.5% protein) 5% WW 2% dark rye 20% stiff starter (50% hydration) 2% salt 450F in DO for 25 minutes/ uncovered for 20 minutes

Week3 January Challenge

I’m still amazed that I finally made my own sourdough starter, and tonight I baked the second loaf from Dough Licious. Between the blisters, the belly and ear are sweet, but look at that crumb!

I made Henry’s recipe this afternoon. Crispy and Yummy! I added everything bagel and garlic powder.