I missed the baking along Saturday Poppy seed . Today, I finally have a chance to make Sourdough poppy seed. I add way too crazy poppy seeds 😆. (Made with bread flour) Also, I baked sourdough ciabatta for dinner. I still have to learn so many things.

I’m mixing my dough just now! , and I’m ready for Saturday baking along with friends ✌️ Are you ready guys? !!!

Hey everyone, Both of my parents were teachers. The way they knew a lesson had truly landed wasn't a grade on a test. It was watching a student walk off and succeed on their own with the skill they'd just been taught. That was the proof. That's exactly what I built the Bread Authority to do for you. When you sit down to tackle a new recipe, I want you to have an entire encyclopedia at your fingertips, and Krusty, your friendly bread baking assistant, right there beside you. A place to search out the answer in an article. A place to see the what-for, the how-to, the when-should-I, and the why in a video. A place to find the fix for a problem fast, so you can bake on your own with confidence. Here's how it came to be. When a member would ask me about the poke test, or windowpane, or a wide-bladed lame, or why their bulk fermentation stalled out, I knew I had something that could help. The problem was finding it. It could be in one of 300+ blog posts, or 175 articles, or 48 classroom modules, or somewhere in over 400 YouTube videos. Maybe even one of our shorts. Putting my hands on what I needed took 30 to 45 minutes sometimes. That's not a good use of time, yours or mine. So I built the Bread Authority. It's a digital Rolodex of everything I've ever published, organized so I can get to the right piece of content in seconds instead of half an hour. Now I'm turning it into a game. Head over to bakinggreatbread.com/bread-authority. Scroll down a bit and you'll see the Scavenger Hunt. That's where you come in. I pulled 17 questions from a pool of 34, mixed difficulty, with a speed-run option if you want to race the clock and progressive streak celebrations as you chain correct answers together. Hit Hot Streak, then On Fire, then Unstoppable, then Legendary, then Bread Authority. When you finish, you can post your score straight to the live leaderboard, or copy your result and paste it back here so we can all see how you did.

I wasn’t going to bake tonight. I had a Mango-Rita sitting in the fridge, the one that caught my eye at the store earlier staring back at me from the cold case. I’m not much of a drinker, but I’d made myself a deal: finish the Authority project, get it to a place where I could actually put it out, and I’d crack one open to celebrate. The project came together. The drink didn’t. As the evening wore on I just didn’t feel like drinking it. So I did what I always do when I’m restless and the kitchen’s quiet. I asked a different question. What if I baked the thing instead of drank it? I’ve got an old beer bread recipe I’ve leaned on for years. Beer bread is honest. No starter, no proof, no fuss. The carbonation and the malt do the lifting, and self-rising flour handles the rest. Swapping in a mango cocktail seemed like a fair trade for a Friday night. So I pulled the recipe, converted it over, and went to work. A little vanilla for warmth. Lime zest and a squeeze of lime juice to keep the sweet from running away. Turbinado sugar across the top for that crackle, and a pinch of salt because mango wants a little contrast or it gets one-note. You can see it in the pan, parchment sling and all, ready to go in. It’s in the oven now. I haven’t tasted it yet, so I’m not promising anything. If it’s good, it earns a spot in the Recipe Pantry. If it’s not, well, at least the Rita got a better ending than I’d planned for it. Either way, that’s the fun of this. ~ Henry ⭐🔥

I had a couple of requests on how to shape my broiche loaf. I went to YouTube and the one that spoke to me the most was Bim’s. It was very impressive and not difficult at all to shape. My biggest issue was fighting the heatwave today at 94 F. Tomorrow, it maybe hotter and I decided to rather bake today. The only issue while I rolled it out the butter kept melting and I had to place this in the fridge. I should have had my cooler with ice-packs and worked one piece of dough at a time next to me. Here is the link to Bim’s video. https://youtube.com/shorts/2A22rbRvWCQ?is=GdugOgJXqHqPO1Xf Tip: Tonight place all your baking utensils, bowl, rolling pin and ice-packs in the freezer to combat this awful heat and humidity. You can also transfer everything in your cooler next to you tomorrow while baking to keep everything as cold as possible. Happy Baking!