I'm a little behind the ball, so much going on the last couple weeks, and I just double checked the recipe to see what I needed for Saturday. I don't have a Banneton and no time to order one. Can the proofing be done in a bowl or the dutch oven? I'm not familiar with the Banneton so am not sure what would be a suitable substitute. Thanks!

This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — 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

For a little extra color for my market white loaf, I added a teaspoon of diastatic malt powder to this dough, and look at what it does to the crust. Diastatic malt powder is dried, sprouted grain that’s been milled into a fine powder. It’s loaded with active enzymes, specifically amylase, that break down starches into simple sugars during fermentation and baking. More available sugar means more fuel for the Maillard reaction. That’s the browning process that gives your crust that deep, caramelized color you see here. https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Used a stiff 1:3:2 starter (adjusted recipe according). Baked one same day, one after 16 hr cold proof. Both excellent!! Denser than expected but I think it's supposed to be. Small hint of tang in the cold proof, but same day no sour tang at all. Love the mildness. Note: size difference is because I didn't split dough evenly, not due to cold proof.