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1d •
🌟Saturday Bake-Along: Baguettes Working Thread🔥💯
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 ⭐🔥
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5d •
This Weekend We're Baking Baguettes (Building on What We Just Learned)
This weekend we're going to baguettes. And there's a reason we're getting to them now. Look at what we've done the past two weeks. We learned the couche on ciabatta. We built a poolish for that same ciabatta and watched what an overnight pre-ferment does to flavor and extensibility. Both of those skills carry straight over to baguettes. We're not learning new things this weekend. We're putting the same tools to work in a new shape. That's the method. Each bake builds on the last one. Nothing wasted. Three recipes in the Recipe Pantry. Pick the one that matches where you are. 🥖 New to baguettes? Start here. Classic French Bread Baguette — four ingredients, overnight cold ferment, 72% hydration. Two loaves, cleanest entry point in the pantry. No pre-ferment, no starter. Just dough, time, and shape. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Liked the poolish ciabatta? Run it back. Classic Poolish Baguette — same poolish you just built, in a new shape. 12 to 16 hour pre-ferment, 75% hydration, three baguettes. If you nailed the ciabatta, you already know how this dough is going to feel. https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Sourdough bakers, this one's yours. Sourdough Baguettes — overnight levain, 75% hydration, three baguettes at 265g. Same shaping rhythm we practiced on the ciabatta couche. https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share
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4d •
Yeasted vs Poolish vs Sourdough Baguettes. Which One Should You Bake?
There are three ways to make a baguette at home. Yeasted, poolish, and sourdough. They all end up looking like the same loaf, but the journeys are completely different. In this video I walk you through all three. Who each one is for, when it makes sense to pick which path, and the three things that matter more than the recipe itself. If you've ever stood in your kitchen wondering which baguette you should actually start with, this is the breakdown you've been looking for. Pick yours for this weekend's bake-along: 🥖 No starter? Start here. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Want bakery flavor without managing a starter? https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Active starter ready to go? https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We've been climbing this staircase for three weeks. Couche on the ciabatta. Poolish on the ciabatta. Now scoring and the roll-out shape on the baguettes. Nothing wasted. Watch the video. Pick your path. Drop questions before you bake. Easier to fix dough than crust. Perfection is not required. Progress is. Come bake with us. — Henry ⭐🔥
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18h •
I was going to join the bake a long today but...
Last night around 9:30 the pot rack jumped off the wall - like all the cast iron pots came crashing down around my glass top stove and knocked a ceramic jar that holds my cooking utensils to the ground - the racket sounded horrendous! Ran downstairs to make sure no one was injured in the crash and though we are spending today revamping the attachment strategy nothing broke! It did however make the kitchen un useable for the day... I'll be baking my baguettes later in the week I suppose
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15h •
I'm always talking about you guys
A few days ago I sat down with @Des Dreckett of Content Revenue Lab for a podcast interview about how we built Crust & Crumb Academy. Des runs one of the sharpest community-building Skools on the platform, based out of England. He posted a teaser in his group this morning ahead of the full video dropping. I wanted to share it here because the question he kept coming back to is the one I get asked most often: how is Crust & Crumb growing the way it is, and what are we actually doing differently? My answer is always the same. It starts with the people. The tools, the content, the work, all of it sits on top of that. Strip out the members and there's no community to build. I'll post the full interview here the moment it drops. In the meantime, if community building is something you think about, go say hello to Des and tell him where you're from. He's good people. 👉 https://www.skool.com/content-revenue-lab-4761 ~ Henry ⭐🔥 ---------------------------------------------------- This guy grew his Skool community faster than almost anyone else on the platform - video tomorrow I've just finished interviewing one of the fastest-growing community owners on Skool and I'm still in the edit suite putting the final touches on the video. It drops tomorrow. Here's a snippet to give you a taste of what's coming. Henry built Crust and Crumb Academy into a powerhouse community and the way he thinks about using social media to drive growth is something every community builder needs to hear. This is the kind of conversation that genuinely changes how you approach things. Watch the clip, then come back tomorrow for the full video. In the meantime, you can check out Henry's community here: https://www.skool.com/crust-crumb-academy-7621/about?ref=c75adaa832e449d8b1ef463c22b1d8a9
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