Today we're baking baguettes. If you've been waiting for the right week to try them, this is it. Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today. A few things to keep in mind before you start: Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds. Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven. Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear. Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine. If you need the recipe, here it is: https://pantry.bakinggreatbread.com/ Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it. Let's bake. Perfection is not required. Progress is. Henry ⭐🔥

My name is Scott, and I am very excited to be a part of this community! Bread is my FAVORITE food, though I have never made much of it yet. I cannot wait to get started here and share my creations as I go!

I know this week is supposed to be baguettes, but I’ve been dreaming of a Savory Garlic and Gruyère Sourdough Babka for weeks. (And I realized I didn’t make enough levain for the baguette recipe 🤪)

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.

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 ⭐🔥