I needed a confidence booster with my sourdough baking. I do what I know works best for me and that is focaccia, even though it is a high hydration dough. It is very resistant and forgiving. For some unknown reason, it always works to my favor to which I am blessed. I made a savoury one today to be gifted to my neighbor as she just lost her mom. I wanted to do something special for her and she loves my focaccia. She loves it simple and I honor her request. Otherwise, I would have jazzed it up and be creative again. I added rosemary, garlic and cherry tomatoes as this is her favorite. I was fascinated to find these colorful cherry tomatoes and supposedly organic. I wish it looked just as pretty before it was baked. After baking it, it loses it's attractiveness. This is my opinion only as beauty is in the eye of the beholder.

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 ⭐🔥

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 ⭐🔥

At a way Henry. You have a way to give you a recipe/directions that give you more confidence before they even start making the recipe. That’s the reason I look at recipes and see the name Henry Hunter, I have the confidence I need to have success.

This is one of the most common places bakers get tripped up. Knowing when your dough has actually risen by 50%. Most people are waiting too long. This will fix that. Watch this 👇