First, I would like to thank everyone that gave reached down and some gave twice to help Henry on his road to Kansas. It is looking so good because we are less than 700 away from reaching $3000. We just need that one last push to get there. We have about four days!! We can do this. Any amount is appreciated. Small amount to add up and every single dollar goes straight to Henry. There is no middle man in this. Take a moment to read the story he wrote . Very Touching🩵 Again from all of us that gave an a pushing for this, we greatly appreciate this, and Henry appreciates it more. Have a great work week.🫶

Poppy Seed Loaf, Two Ways. 1,791 working thread comments. A 3 AM bake. A knee replacement. A birthday party. And while we were busy with all of it, we crossed 1,000 members. The full story is here: 👉 https://quick-dory-s4zc.here.now/ Win of the Day this week: @Betsy Carey. Read why. You'll understand. Member moments inside: @Stacey Avraham · @Sandy Chong · @Candi Brown-McGriff · @Colleen Vergara · @Lisa D · @Joseph Bilodeau · @Mary Nunaley · @Barb Kratzmann · @Robert Caldas · @Mauvette Bailey · @Kathee Judd · @Kathy Judd · @Cheryl Odden · @Donna Angelo · @Patt Stanaway · @Linda Glantz · @Ann Snow · @Judy Lyle · @Michele Nilson · @Susie Kendall · @William McNeely · @Ehsan Omara · @JoAnn Amato · @Nick Nebelsky · @Briana Rodulfo · @Linda Gregory · @Jill Hart · @Deborah Karaban · @Angela Everly · @Dianne Givens · @Rhonda Talamo · @Lara Sloan · @Gaylord Foreman · @Tracy Havlik · @David Smith · @Imani Hunter · @Maureen Kilbride · @David Bachman · @Karen Castillo · @Dar Brown

☀️ Good morning, bakers. It's bake day. 🥖🔥 Drop in here all day. This is the working thread. 📸 Photos ❓ Questions 📈 Progress shots 😅 Panics 🏆 Wins 🥣 Anything you've got I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven. ━━━━━━━━━━━━━━━ 📍 Here's where I am right now: [Drop photo of your levain or current dough state] My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning. If you want to follow my pace, here's roughly when I'll hit each stage: 🥣 Fermentolyse: 8:00 AM 🧂 Add salt: 9:00 AM 🔄 First coil + seeds: 9:30 AM 🔄 Second coil: 10:00 AM 🔄 Third coil: 10:30 AM 🌡️ Bulk finish: 11:00 AM to 1:00 PM ✂️ Pre-shape: 1:00 PM 🪢 Final shape: 1:30 PM ❄️ Cold retard: 1:30 PM to 5:00 PM 🔥 Bake: 6:00 PM ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 A Few Quick Reminders For Today 🧂 The dough is going to look like it's falling apart after the salt. That's normal. Keep working it. It'll come back together. 💧 At 80% hydration, wet hands are your friend. Floured hands work against you. Keep a bowl of water nearby. 🌻 If you're using sesame, sunflower, pepitas, or any seed besides poppy... Toast it first if you haven't already. Cool completely before folding it in. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 For The New Bakers In The Room Welcome. You picked a good week to jump in. There's no wrong answer today. Bake what excites you.Ask whatever you need to ask.And don't apologize for being new. We were all new once. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking