The first bake with my gluten free sourdough starter isn’t horrible. I was going to try a loaf of bread but discovered I didn’t have a key ingredient, so I opted to make a focaccia. The dough was mixed last night with overnight bulk fermentation that yielded a soft, puffy texture. Placed in the cast iron 9x13 pan this morning, proofed for 1 1/2 hours, topped with basil and oregano then baked. It’s nice and crispy on the bottom and sides. Not a bad first attempt.

I couldn't even wait to cut into it until it cooled. It turned out so good, I impressed myself. 😁 It wasnt easy to roll thats for sure.

🎈We just hit 500 members. In 11 weeks.🥳 🎊 I’m not going to gloss over that. This community was built in a matter of weeks, and you showed up, engaged, asked real questions, and baked real bread. That’s not nothing. That’s everything. Here’s what 500 tells me: people still care about the craft. Not the trend. Not the aesthetic. The actual work of understanding dough, reading fermentation, and pulling something out of the oven that you made from scratch with your own hands. That’s who you are. That’s who we are. I’m grateful you gave me a place to do what I love most, which is teach. Not perform, not sell, just teach. Thank you. Now let’s not slow down. Drop a 🔥 below if you’ve been here from the beginning, or tell me, what’s the one thing you’ve learned inside the Academy that changed how you bake? — Henry ⭐🔥

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 ⭐🔥

Real baking. Not perfect baking. Scoring my Market White from the Recipe Pantry using a Wire Monkey wood pulp Banneton and our custom Baking Great Bread at Home lame By Wire Monkey. Into the oven it goes. At seven minutes I pull the lid and score it again, deeper this time. Lid back on for 15 more minutes, then 10 minutes uncovered for the final color push. That golden crust isn’t luck. One teaspoon of diastatic malt powder mixed in with the flour and salt at the start is what does it. Most bakers skip this. Don’t. One thing I’d do differently: 15 to 20 minutes in the freezer while the oven preheats gives you a cleaner first score. I almost over-proofed this one and skipped that step. Dough forgave me anyway. That’s why my Market White is one of my go-to loaves. Full recipe in the Pantry: pantry.bakinggreatbread.com Wire Monkey lame and bannetons and lames: https://wiremonkey.com/?ref=BAKINGGREATBREAD