Morning, everybody. Today we’re baking focaccia, and we’re doing it two ways so nobody sits this one out. If you keep a starter alive, there’s a path for you. If you don’t, there’s a path for you too. Same bread, two roads, and neither one is the lesser version. Here’s how the day works. The yeasted path (bake today). This is your same-day bake. Mix this morning, let it rise while you go about your Saturday, dimple it, oil it, bake this afternoon. Warm focaccia on the table by dinner. If you’ve never made focaccia before, start here. It’s the most forgiving loaf you’ll ever pull out of an oven. The sourdough path (start today, bake tomorrow). Focaccia with a levain is an overnight bread. Mix it today, let it bulk slow, cold-proof it in the pan overnight, and bake tomorrow morning. If you fed your starter last night and it’s ready to go, you can run it on a longer same-day schedule, but don’t rush it. The tang and the open crumb come from the wait. Two things that decide whether your focaccia is good or just fine, no matter which path you take: More oil than feels reasonable. In the pan and on top. Focaccia fries a little on its bottom. That’s the point. Bake it darker than feels comfortable. Pale focaccia is underbaked focaccia. Push the color. Now the part that makes it a bake-along. Post in this thread as you go. Show me your dough after the first rise. Show me the dimples before it bakes. Show me the crumb when you tear into it. If something looks off, post it and ask. Somebody here has hit the same wall and climbed over it, and that’s the whole reason we bake together on Saturdays. Recipe’s here so you’re not guessing: Free Recipe Pantry, focaccia recipe: https://recipepantry.app/recipes/summer-garden-focaccia https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Hunter Members, the market version with the scale slider and cost math lives in Recipe Pantry Pro: https://from-oven-to-market.lovable.app/pro

It’s the 4th of July and the forecast is for 104°F outside. The garden is full of fresh herbs. That means it’s time for Focaccia. This is a same-day recipe. Started at 6AM and out of the oven at 9AM, before the heat of the day. It’s great for a ‘Caprese Focaccia Sandwich’ with balsamic glaze. 9×13-inch (23×33cm) baking tray Total dough: 947 grams; Total flour : 500 grams; Water 80%; Instant yeast 1.4%; Honey 2%; Salt 2%; and Olive oil 4%. Ingredients: * 500g strong bread flour * 400ml warm water * 7g instant yeast (1½ tsp) * 10g honey (2 tsp) * 10g salt * 20g olive oil (1½ tbsp) * Toppings: Olive oil, fresh rosemary, halved olives or cherry tomatoes & flaky sea salt. Methods: 1. Mix the lukewarm water, honey, and yeast. Add the flour and mix until no dry flour remains. Add the salt and olive oil, then mix just until combined. Cover and rest for 30 minutes. 2. Stretch + fold every 30 mins (x3). 3. Generously oil a 9×13-inch (23×33cm) baking tray. Gently transfer the dough into the pan without punching out the air. Let it relax naturally instead of forcing it into the corners. Cover and let it rise for 1½–2 hours, or until doubled and very puffy. 4. Drizzle generously with olive oil. Coat the rosemary and halved olives in olive oil before placing them on top so they don’t burn. Using well-oiled fingertips, gently press dimples all over the dough without deflating it. Sprinkle with flaky sea salt. 5. Bake at 450°F (232°C) for 20–25 mins until golden. Tips: Keep your hands wet or lightly oiled while handling the dough, be gentle to preserve the bubbles, and don’t be shy with the olive oil, it creates that crispy, golden crust.

Look what just arrived. I am so excited and thrilled and was hoping a recipe would be provided unfortunately not. This is my brand new toy. I have never ever owned one especially this great USA baking pans, I keep hearing great things about it. Hubs ordered it for me. I opened the box and I told him they made a mistake as there are 2 in the box. He told me buying 2 separately was cheaper than buying 2 together as a set. I only wanted 1, but he knows I always bake 2 at a time. I was very surprised as he did not tell me and I am truly blessed. It's better than Christmas. I have never owned a Pullman pan before. Please help me out with recipes. How to wash, clean and maintain it? Do I need to oil, place parchment paper etc. so the bread dough does not stick. For bulk fermentation, how do I know it's ready shutting it up with the lid on etc. It's all very new to me as I am definitely a beginner using this pan. What would you suggest what recipe to initiate it for the very first time. Please provide me with all your hints, tips and experience using this awesome Pullman pans.

Not what you bought. What you're actually using this week. I want to know what everyone's baking with at the moment. One flour? A blend? Something unusual? Fresh milled? Whole grain you've never tried before? Drop it below: flour name, where you got it, and what you're making with it.

I'm not going to pretend that's just a number. Every single one of those came from someone who found value in what we're teaching here and decided to stick around. A lot of you came from this community. Some of you found the community through YouTube. Either way, you're the reason it's growing. We're close to 5,000. If you haven't subscribed yet, here's the link: https://www.youtube.com/@henryhunterjr And if you know a baker who's been struggling with their bread, send them over. That's how we built this thing, one baker at a time. Perfection is not required. Progress is. Henry ⭐🔥