I used Khorasan flour with Saffron. Levain: ➢ 6 grams - Starter at peak (100% hydration) ➢ 30 grams - Water ➢ 61 grams - Khorasan flour DOUGH Fermentolyse ➢ 97 grams - Khorasan (stiff starter) ➢ 275 grams - Water and saffron ➢ 421 grams - Khorasan flour Mix ➢ 31 grams - Water and saffron ➢ 10 grams - Salt

32 chocolate chip scones (to take and bake from the freezer) A flight of mini pretzel loaves for my cousin 2 pain au levain 24 peanut butter chocolate chip cookies & 60 chocolate chip cookies, also for the freezer And finally the brioche loaf in the Pullman! No pictured is a plain focaccia for my cousin so she can turn it into a pizza 😊

Mine was bulk fermentation. I kept cutting it short because the dough looked right to me. Turns out I was going by the clock instead of the dough, and I was pulling it way too early every single time. The loaves were fine. But they weren’t what they could’ve been. Once I stopped watching the clock and started watching the dough, everything changed. So tell me yours. What’s the thing you kept getting wrong before it finally clicked? No judgment here. This kitchen runs on honesty and progress, not perfection. Drop it below. 👇 Perfection is not required. Progress is. Henry ⭐🔥

To every dad in Crust & Crumb Academy today, this one’s for you. I think about what it means to bake as a father. It’s not a small thing. You’re carving out time in a life that doesn’t hand you much of it. You’re learning something that takes patience, and if you’re anything like me, some of your best bakes happened late at night when the house went quiet and the kitchen was finally yours. But here’s what I know. Your kids see you in that kitchen. They see you try something hard. They see you fail at it, and come back to it, and get better at it. That matters more than any loaf you’ll ever pull out of the oven. I have four kids, Reid, Payton, Nolan, and Ryan. Every one of them has stood in my kitchen at some point watching me work a dough. I don’t know what they’ll carry from that. But I hope they carry something. So if you baked this weekend, good. If you didn’t, good. If someone made you breakfast and you ate it slowly and didn’t rush off anywhere, even better. You belong here. Keep baking. Keep showing up. Happy Father’s Day, gentlemen. 🍞 ~ Henry⭐️🔥

Chef Phillip’s Old Faithful Sourdough recipe 2 gifted pain au levain - @David Bachman recipe Another 55 English muffins, this time we turned 28 into breakfast sandwiches for the freezer. Just at one this morning and 🤤 I’m tired!