Tomorrow we bake. Put on your air pods, your headphones Or just turn it up in the background while you putter around. This is worth listening to. 𝗤𝘂𝗶𝗰𝗸 𝗰𝗵𝗲𝗰𝗸 𝗯𝗲𝗳𝗼𝗿𝗲 𝘄𝗲 𝗴𝗲𝘁 𝘁𝗵𝗲𝗿𝗲. If you're going sourdough, your levain should be on your counter or going on it later today. If you're going poolish, mix yours this afternoon between 4 and 8 pm. If you're going yeasted, mix your dough tonight before bed and put it in the fridge. Mine's already working. Should be yours too. If you've got questions before tomorrow, drop them here. Anything. Shaping, scoring, steam, hydration, starter, timing. No question is too small. Easier to answer it now than to fix dough at 6 am tomorrow. 𝗜𝗳 𝘆𝗼𝘂 𝗺𝗶𝘀𝘀𝗲𝗱 𝗮𝗻𝘆 𝗼𝗳 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸'𝘀 𝗽𝗼𝘀𝘁𝘀, 𝗵𝗲𝗿𝗲'𝘀 𝘁𝗵𝗲 𝗽𝗮𝘁𝗵: 🥖 The video that walks through all three baguettes: https://youtu.be/KjcdKbwxZJc 🥖 The shaping technique: [insert link to Thursday's shaping post] 🥖 The three recipes: Yeasted: https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Poolish: https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Sourdough: https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 𝗧𝗼𝗺𝗼𝗿𝗿𝗼𝘄 𝘄𝗲 𝗽𝘂𝘁 𝗶𝘁 𝗮𝗹𝗹 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿. 𝗟𝗘𝗧'𝗦 𝗚𝗢! — Henry ⭐🔥

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 ⭐🔥

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