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1d •
Week 2 is live. 🍞 Let me walk you through the recipe
This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥
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4d •
This Saturday we're baking Henry's Market Day White. Here's why this bread matters right now.
Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white
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Jan 6 •
A Note About the Culture We're Building Here
A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry
1h •
Diastatic Malt Powder
For those of you participating in the Saturday Bake Along tomorrow ( 3/21/26 ) there's still time to get your powder if you have Amazon Prime. I just ordered mine at 10:30am and I'll have it between 5-10pm this evening. Here's the link of the one I ordered. See you in the kitchen tomorrow!! Happy Baking!! https://a.co/d/08SnS26u
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6d •
Pineapple, walnut, blueberry, and cinnamon muffins
I made these for the athletes. And they turned out surprisingly well. I cut up the pineapple sliced it and then I chunked a few slices. Maybe 200 g of them put them in a bowl on paper towel towels, and then put a paper towel on top push down to drain as a lot of of the liquid so the muffins wouldn’t turn out too wet. It worked beautifully tossed the blueberries in some powdered sugar instead of flour to keep them from sinking which worked nicely and toasted the walnuts. Then I placed them in my fancy tall muffin tin liners. Top them with more toasted, walnut and turbinado sugar. Those kids have no idea what they’re eating would cost seven dollars at a bakery. Here’s the recipe Pineapple Blueberry Muffins with Toasted Nuts Moist, tropical muffins built around fresh pineapple and blueberries, with toasted nuts for crunch. The pineapple does the heavy lifting on moisture so these stay tender for days. Prep Time: 15 minutes Cook Time: 22 minutes Total Time: 37 minutes Yield: 12 standard muffins Ingredients Dry ∙ 240g (2 cups) all-purpose flour ∙ 150g (¾ cup) granulated sugar ∙ 10g (2 tsp) baking powder ∙ 3g (½ tsp) baking soda ∙ 3g (½ tsp) fine salt ∙ 3g (1 tsp) cinnamon Wet ∙ 2 large eggs ∙ 120ml (½ cup) neutral oil or melted butter ∙ 120ml (½ cup) buttermilk (or whole milk + 1 tsp vinegar) ∙ 5ml (1 tsp) vanilla extract Mix-ins ∙ 200g (1½ cups) fresh pineapple, small dice ∙ 150g (1 cup) fresh blueberries ∙ 75g (½ cup) walnuts or pecans, roughly chopped and toasted Instructions 1. Preheat your oven to 190°C (375°F). Line a standard 12-cup muffin tin with liners or grease well. 2. Toast your nuts in a dry skillet over medium heat, 3-4 minutes, stirring often. Set aside to cool. 3. Whisk all dry ingredients together in a large bowl. 4. In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until combined. 5. Pour wet into dry and stir until just combined. A few streaks of flour are fine. Don’t overwork it. 6. Fold in the pineapple, blueberries, and most of the nuts. Leave a small handful for the tops.
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