I want to start today by saying something simple: I talk about you all the time. Every chance I get, I’m telling people about this community. Your enthusiasm. Your commitment to the craft. The way you show up for each other. It’s not something I have to sell. It sells itself. Here’s a number that puts it in perspective. Skool considers 40-50% engagement to be a healthy, active community. We’re averaging 61%. That means more than 6 out of every 10 of you are showing up, posting, commenting, and engaging every week. That’s not normal. That’s a culture. Because of that culture, bakers are finding us. This week, 61.5% of our new members came directly from other communities on the platform where I talk about what we’re building here. Word is getting out. To keep that momentum going, I launched an Instagram page specifically for the Academy. It’s another way to reach bakers like you and keep our community in front of people who need it. We’re doing the same on YouTube and Pinterest. If you haven’t followed us yet, here are the links: 📺 YouTube: 📌 Pinterest: 📸 Instagram: The bigger our footprint, the more attractive we become. Not just to new members, but to partners who want to collaborate with us and bring real value to this community. 🚨 ANNOUNCEMENT ALERT 🚨 Speaking of partners… stay tuned. I’ve got an announcement dropping this afternoon that I think you’re going to love. Let’s just say it involves some very sharp tools. 🔪 — Henry ⭐🔥

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.

She’s not just scoring her bread. She’s sewing it. This is what happens when technique becomes art. The dough is the canvas. The lame is the needle. And she’s doing it again and again until it’s exactly what she wants. This is why we bake. Not just for the loaf. For the craft. Follow her work at @sourdough_enzo — she’s the real deal. What’s the most creative scoring you’ve ever attempted? Drop it below. 👇 — Henry ⭐🔥

Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white

This is our working thread for today’s bake-along. Drop in when you start, check in when things get interesting, and post your results when you pull them off the skillet. We’re making naan today. All three versions are in the Recipe Pantry — yeasted, sourdough, and sourdough discard. Pick the one that matches where you are right now and let’s get after it. 👉 https://pantry.bakinggreatbread.com/?search=Naan If you’re just joining us, here’s how it works. No set start time. No pressure. Bake when your day allows, check in here, and learn from everyone around you. That’s the whole point. Drop a 👋 below and tell us which version you’re making. Clean, simple, gets people to self-identify their version right in the comments which feeds directly into your poll data from yesterday.​​​​​​​​​​​​​​​​