Hope everyone is having a great day baking. Keep those pictures and posts coming!

Here’s yesterday’s loaf attempt! Henry’s market day white recipe is 500g flour, 300g water, 10g salt, and 100g starter. Followed the typical mix, a few sets of folds, then rest/bf, shape and fridge. I know I made the mistake of not having a clear container to bulk this one in so I really struggled reading it. I was also making a high hydration loaf so going between the two was really hard to judge since they feel so different!!

After making some slight flour adjustments and adjusting bulk fermentation timing, I got the results I was looking for! I can't wait to bake this again with all of you in a couple weeks! I used insights from my BreadScore analysis of first the first bake and raised my score from 82 to 93! Go me lol!

I haven't tried making baguettes in years. And I didn't include them in Bake Like a Boulanger because I really wanted to focus on more traditional breads from France that preceded the baguette. But let me know below if you think we should add a module on baguettes to the end of the masterclass. What are you thinkin' about today?

As mentioned a few days ago, Tom's released three new videos on sourdough bulk fermentation that I highly recommend. Since they total about 3 hours of viewing time, I used by AI friend, NotebookLM, to create a summary presentation on bulk fermentation diagnostics. Reviewing the presentation alone won't fix all your bulk fermentation challenges, but it provides a pretty decent overview to help you understand the process and better determine underproofing, overproofing, and ideal fermentation.