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4h •
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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1d •
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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21h •
A Personal Note (Not About Bread, This Time)
A different kind of post today. I'll be back to baguettes tomorrow. Some of you have followed Ryan's track and field journey through posts here over the years. He just won his third Conference Carolinas Championship in the javelin, set the conference meet record, and was named FMU Team MVP for the third year in a row. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering his trip. I'm covering mine. I'd like to be in the stands. A handful of folks have asked how they can help. Here's what I've put in place. Cleared in writing by FMU compliance. None of it goes to Ryan. Every dollar is for parent travel. If you want to follow Ryan's story, his page is here: https://faith-field-flow.lovable.app If you want to chip in for the trip: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. Thank you for being part of this. Back to baguettes tomorrow. — Henry ⭐🔥
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9h •
📌 New in the Recipe Pantry: Fresh-Milled Einkorn Sourdough
This one started with a question. A member asked if I had a recipe for whole, fresh-milled einkorn, the kind you get from a local organic farmer, not the sifted commercial stuff. She'd tried baking with it and ended up with a dense loaf that dried out by day three. She wasn't doing anything wrong. Einkorn just doesn't behave like modern wheat. So I built one. Fresh-Milled Einkorn Sourdough is now live in the Recipe Pantry, and it's designed for the grain as it actually arrives in real kitchens. Whole. Fresh-milled. Full of bran, germ, and flavor. What's in it: - A 100% einkorn levain that adapts your starter to the grain before you bake - Optional 70/30 einkorn-spelt blend for better structure and shelf life - The traditional dough conditioner system (vitamin C and lecithin) that old Amish recipes have used for generations, with the science explained - Gentle handling, short bulk, and cooler bake temps because einkorn is fragile and browns fast - An overnight cold retard for flavor depth This is one of the oldest grains humans ever domesticated. It rewards bakers who learn its rules. Eat it day one, toast it day two, freeze the rest. If you've been curious about ancient grains, this is your way in. Recipe link: https://pantry.bakinggreatbread.com/recipes/fresh-milled-einkorn-sourdough A yeasted version is coming for anyone who wants the same flavor on a same-day schedule. Drop a comment if you bake it. I want to see how it turns out. Henry ⭐🔥
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23h •
The Baguette Staircase — Three Paths, One Shape (And Why We're Climbing It This Week)
I just dropped a new video walking through the three baguette paths. Yeasted. Poolish. Sourdough. Same shape. Three completely different stories. If you've been wondering which one to bake this weekend, watch this first. It'll save you from picking wrong. Here's the short version of what's in it. The baguette isn't really one bread. It's three breads sharing a shape. And the skills stack on top of each other. Yeasted teaches you the shape and the score. Poolish teaches you what time and pre-fermentation do to dough. Sourdough teaches you to read the wild yeast. You don't have to walk it in that order. But the climb's a whole lot easier when you take it one step at a time. Three things stay the same no matter which one you pick: 1. The shape. A 14 to 16-inch roll, tapered at the ends. 2. The score. Three or four overlapping cuts at a 30 to 45-degree angle. 3. The steam. The crust sets in the first 10 minutes. Without steam, your loaf can't expand. What changes is your relationship with time. That's really the choice you're making when you pick a recipe. Not a different bread. A different level of time and dough management. 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-level 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
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