@Jewels Allison

It sounds like a stretch. But the science might surprise you. Watch this. Then come learn with us at Crust & Crumb Academy, where we don’t just teach you how to bake. We teach you why it matters.

There's a yeasted version and a sourdough version. Both are in the Recipe Pantry and both will be part of Saturday's bake-along. Nobody gets left behind. https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted But here's what I want you to hear: the yeasted version this week is built to mimic sourdough. Same shaping. Same scoring. Same process. You're not just baking a loaf, you're learning the muscle memory you'll need when we switch to sourdough next week. And that's the key word. Next week we go sourdough.🌈 💰 If you don't have a starter going yet, right now is the time. Not Saturday. Not Friday. Now. A starter needs at least 5-7 days to be ready to bake with and next week's bake is going to be worth showing up for. Here is your recipe https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=sourdough-starter-from-scratch More on all of this this afternoon. Stay close. 🍀 — Henry ⭐🔥

Four ingredients. Two hundred years of tradition. One masterclass. Irish Soda Bread is the fastest bread you'll ever bake — and once you understand the science behind it, you'll never make it wrong again. In this video we cover: ↳ Why Ireland invented soda bread (and why yeast wasn't an option) ↳ The acid-base reaction that makes it rise in under an hour ↳ The golden rule most bakers break that ruins the crumb ↳ Why the cross on top isn't decoration — it's thermodynamics ↳ How to read your loaf when something goes wrong The recipe is free in the Recipe Pantry: pantry.bakinggreatbread.com/recipes/irish-soda-bread Sourdough discard version is here: pantry.bakinggreatbread.com/recipes/sourdough-discard-irish-soda-bread 📌 Follow us on Instagram: @crustandcrumbacademy 📌 Join Crust & Crumb Academy (free): skool.com/crust-crumb-academy-7621/about 📌 Facebook Community: facebook.com/groups/bakinggreatbreadathome We're one week into our Road to Sourdough series. It's not too late to join us. Perfection is not required. Progress is. Henry ⭐🔥

I had high ambitions this weekend and mixed a triple batch of bolillos on Friday night. Let them ferment overnight and the dough looked good Saturday morning but I knew I was going to be busy and tossed it in the fridge. I like shaping cold dough better anyways. Well my morning plans seeped into my afternoon plans and then in the evening I had a family emergency (all is fine). That emergency kept me away from home all of Saturday night and pretty much all day Sunday. By the time I got home at about 8 pm running on 3.5 hours of sleep and minimal food, I was not shaping and baking. So this morning I shaped my bolillos that cold proofed for 48 hours. The dough had risen substantially in the fridge. When I scraped down the sides to take the dough out of the bowl, a giant bubble formed, and I had to stop to take a picture lol the dough was fairly sticky as to be expected so it was a little struggle to shape. I thought I did OK, but I think I probably could have used a little bit more flour and built up the tension better. The second rise took a bit because the dough was cold but they did puff up. The ones that had good tension built puffed up better. All in all, they baked ok and the crumb is not bad and they still taste great. I’m satisfied considering the circumstances, but a little disappointed as I was going to give these to people and now I kind of feel stuck with a whole bunch of ugly rolls lol