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 ⭐🔥

@Jewels Allison

It sounds like a stretch. But the science might surprise you. Watch this. Then come learn with us at Crust & Crumb Academy, where we don’t just teach you how to bake. We teach you why it matters.

There's a yeasted version and a sourdough version. Both are in the Recipe Pantry and both will be part of Saturday's bake-along. Nobody gets left behind. https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted But here's what I want you to hear: the yeasted version this week is built to mimic sourdough. Same shaping. Same scoring. Same process. You're not just baking a loaf, you're learning the muscle memory you'll need when we switch to sourdough next week. And that's the key word. Next week we go sourdough.🌈 💰 If you don't have a starter going yet, right now is the time. Not Saturday. Not Friday. Now. A starter needs at least 5-7 days to be ready to bake with and next week's bake is going to be worth showing up for. Here is your recipe https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=sourdough-starter-from-scratch More on all of this this afternoon. Stay close. 🍀 — Henry ⭐🔥

Four ingredients. Two hundred years of tradition. One masterclass. Irish Soda Bread is the fastest bread you'll ever bake — and once you understand the science behind it, you'll never make it wrong again. In this video we cover: ↳ Why Ireland invented soda bread (and why yeast wasn't an option) ↳ The acid-base reaction that makes it rise in under an hour ↳ The golden rule most bakers break that ruins the crumb ↳ Why the cross on top isn't decoration — it's thermodynamics ↳ How to read your loaf when something goes wrong The recipe is free in the Recipe Pantry: pantry.bakinggreatbread.com/recipes/irish-soda-bread Sourdough discard version is here: pantry.bakinggreatbread.com/recipes/sourdough-discard-irish-soda-bread 📌 Follow us on Instagram: @crustandcrumbacademy 📌 Join Crust & Crumb Academy (free): skool.com/crust-crumb-academy-7621/about 📌 Facebook Community: facebook.com/groups/bakinggreatbreadathome We're one week into our Road to Sourdough series. It's not too late to join us. Perfection is not required. Progress is. Henry ⭐🔥