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2h •
That Moment Your Dough “Falls Apart” After Adding Salt 🧂
If you’ve been doing fermentolyse with me, you’ve probably had this moment. You add the salt. You start working it in. And suddenly the dough looks like it’s coming apart. Tearing. Going lumpy. Falling away in pieces in your hands. A lot of bakers panic right there. Some grab more flour. Some start over. Some assume they ruined the bake. Don’t. This is normal. And here’s why it happens. Salt tightens gluten. That’s its job. But when you sprinkle salt across the top of a dough and start pinching it in, the salt doesn’t hit the dough evenly. There’s more salt in some spots than others. The gluten where the salt is concentrated tightens fast. The gluten where there’s no salt yet stays slack. Tight gluten next to slack gluten means the dough literally pulls apart. You’re watching two different doughs in the same bowl, briefly, while the salt finds its way through. Keep working it. Pinch and fold. Wet hands. Two to three minutes of patient incorporation. The salt distributes, the gluten evens out, and the dough comes back together stronger than it was before. Then rest for 45 minutes before your first coil fold. That’s when you’ll really see the structure show up. This is the kind of thing you only learn by watching the dough through the moment instead of bailing on it. Trust the process. Saturday’s poppy seed bake is going to give a lot of you this exact moment. Now you know what to do when it shows up. Perfection is not required. Progress is. Henry ⭐🔥
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1d •
🌾 Quick Update on the Poppy Seed Loaf Recipe
🌾 Small but important update on the poppy seed loaf in the Recipe Pantry. The original version called for T55 French wheat flour, and I'll be straight with you, that was a miss on my part. Most of us don't have T55 sitting on the shelf, and we shouldn't have to chase down specialty flour just to bake a poppy seed loaf at home. So I pulled it back and rewrote it. ✅ What Changed Both versions, yeasted and sourdough, now call for bread flour as the primary flour. If you've got AP on hand, that works too. If you happen to have T55, use it. The recipe works with any of the three. But the default is now whatever's already in your pantry. 🍞 Yeasted Version https://skoo.ly/yeasted-poppy-seed 🥖 Sourdough Version https://skoo.ly/sourdough-poppy-seed 📝 Quick Note on Flour Swaps 🔹 Bread flour gives you slightly more structure and a bit more chew. That's what I'd reach for first. 🔹 All-purpose flour gives you a softer, more tender crumb, which honestly suits a poppy seed loaf just as well. If you use AP, drop your water by about 5 to 10 grams because AP absorbs a touch less. 🔹 T55, if you have it, sits right in the middle around 11% protein. Use it the same way you'd use AP. That's it. No other changes to the recipe. Same hydration, same timing, same method. 👋 Your Turn If you've baked the old version, tell me how it went. If you're baking it this week, post your loaf in the thread. I want to see them. Perfection is not required. Progress is. Henry ⭐🔥
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3d •
🥖 Saturday Bake: Poppy Seed Loaf, Two Ways 🌾
We’re staying on the road we’ve been building together. Baguettes. Pretzel bread. The Foolproof Sourdough Loaf. And this Saturday, we’re going somewhere beautiful. ✨ Poppy seed bread. ✨ Two versions. ✨ One bake-along. 📌 Why two versions? Some of you are deep into sourdough and ready to push hydration. Some of you are still building your starter, or just want to bake bread this weekend without a multi-day commitment. This Saturday, both of you get to bake the same loaf alongside everyone else. 🥖 The Sourdough Version T55 French flour and a touch of wholemeal at 80% hydration. The poppy seeds get folded in during the first coil, which laminates them through the crumb instead of mixing them away. The result is what you see in the photo: ✨ Open ✨ Airy ✨ Flecked with seed ✨ That nutty crunch you only get when the seeds keep their integrity This one teaches you: 🌾 How to handle higher hydration 🌾 How to time bulk fermentation in a warmer kitchen 🌾 Why we use 3.5 sets of coils instead of 4 (Hint: 80% hydration with wholemeal doesn’t want a fourth set. It tightens the crumb.) 📖 Full sourdough recipe in the Recipe Pantry: https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🍞 The Yeasted Version Same flavor. Same beautiful crumb. Simpler timeline. ✅ Same-day bake ✅ No starter required We’ll use the same poppy seed lamination technique with a commercial yeast dough, so you still get that gorgeous seeded crumb without the multi-day fermentation. If you’ve been wanting to bake along but felt like sourdough was a barrier, this is your week. 📌 I’ll have the yeasted version uploaded to the Recipe Pantry by end of day today. Watch for the post. 🛒 What you need to know now: 🌾 Pick up poppy seeds this weekMost grocery stores carry them in the spice aisle. 🌾 If you can find T55 flour, grab it.If not, a strong all-purpose around 11–12% protein works beautifully.(King Arthur AP is the closest match.)
10h •
I just donated again. Will you also help, if you can?
@Rhonda Talamo , @Sandy Chong , @Candi Brown-McGriff , @Colleen Vergara , @Henry Hunter First of all, I want to say I know times are very tight for all of us. I'm a retired teacher, so I know the sacrifice that donating may have been for those who've already donated. Sincere kudos to all who have already donated. But this is not about me! And for those who would love to donate, but are unable to, please consider my second donation, as your own.😉. But guys, we are a 1,000 member strong community! I know we can do this!😉. I believe in us!!!☺️😊 I have only been a member of Crust & Crumb Academy (C&C) for about 6 weeks. When I first joined, I was clicking through the site waiting for the pop-up that said, "Click here and choose a Plan to continue..."🥴 But, that pop-up never came. I'd already joined another bread baking community, and it was NOT free. But, it was worth it, to me. How much more is C&C worth it, when Henry has 20 times the resources (not an exaggeration!) of the other community - FOR FREE? During these 6 weeks, I have noticed how much time and energy HAD to be invested in all that is available to us, at the click of a mouse or a tap of a finger! For example, I just went into the classroom, and typed "cold retard" in the search box. Twenty (20) videos came up! TWENTY, y'all! 🤦🏽♀️ Goodness gracious!😳 And in the community, it's mentioned 118 times! This is just ONE TERM! It is extremely rare for someone to HAVE so much time to give to their passion. It is even MORE rare, in this day and age for someone to TAKE so much time - literally day and night away from their family, to help people they've never met, become better and more confident bakers of bread. And to do all of this FOR FREE? Does anyone know of any other place where YEARS of insight, wisdom, and help is offered FOR FREE? So, I donated again. But this is not about me! I believe we all want to see Ryan do well at Nationals. And I believe we all want to see Henry be in the stands cheering him on, as any parent would want to be there for their child. So, if you haven't already donated, please take a minute and do so, if you can. Think about all the help you've received from C&C - the access to gazillions of resources, the myriad of answered questions, the stress and intimidation relief, the improvement in your bakes, and being part of a community that genuinely cares, supports, and encourages you with every bake. Donating is just a small way to say a tangible thank you to Henry - for all that you've learned, for all that you have access to - and to express that gratitude by paying it forward. C'mon, C&C! WE CAN DO THIS!!! I copied the link below from a post Henry shared:
20h •
Fruit water Day#1
Jar is a little small but will switch it out if needed…raisins It’s also feeding time at the Caldas starter zoo
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