☀️ Good morning, bakers. It’s bake day. 🥖🔥 English muffins today. Griddle-cooked, fork-split, full of nooks and crannies. The kind of thing that makes a Saturday morning worth getting up for. Drop in here all day. This is the working thread. 📸 Post your photos. Sponge, dough, raw rounds on the griddle, the finished plate. Show us where you are. ❓ Ask your questions. Stuck on hydration, proof, griddle heat, shaping without rings? This is the place. Somebody here has hit the same wall and figured it out. A few things worth saying up front: Keep the griddle medium-low. These are thick, and high heat scorches the faces while the center stays raw. About 6 to 8 minutes a side. Pull them at 205 to 210°F in the center. If they’re browned but not at temp, finish in a 350°F oven. Fork-split, never knife-cut. A knife crushes the crumb. A fork pries the nooks open. That’s the whole point. No rings? No problem. A clean tuna can with both ends opened works just fine. Improvise. I’m in Kansas this weekend for my son’s competition, so I’m cheering you on from the road. But I’ll be checking in. Show me what you’ve got. Pull up a chair. Let’s bake. Perfection is not required. Progress is. Henry ⭐🔥

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https://pantry.bakinggreatbread.com/recipes/sculpted-easter-bunny-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Started mixing 2 doughs. And this silly thing happened! It might work overload 🤣

A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry