I'm baking with freshly milled flour. This is a 70% freshly milled whole wheat, 30% white flour loaf, with a 73% hydration. (it's someone else's recipe). How do I get a TALL loaf?

This weekend we're going to baguettes. And there's a reason we're getting to them now. Look at what we've done the past two weeks. We learned the couche on ciabatta. We built a poolish for that same ciabatta and watched what an overnight pre-ferment does to flavor and extensibility. Both of those skills carry straight over to baguettes. We're not learning new things this weekend. We're putting the same tools to work in a new shape. That's the method. Each bake builds on the last one. Nothing wasted. Three recipes in the Recipe Pantry. Pick the one that matches where you are. 🥖 New to baguettes? Start here. Classic French Bread Baguette — four ingredients, overnight cold ferment, 72% hydration. Two loaves, cleanest entry point in the pantry. No pre-ferment, no starter. Just dough, time, and shape. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Liked the poolish ciabatta? Run it back. Classic Poolish Baguette — same poolish you just built, in a new shape. 12 to 16 hour pre-ferment, 75% hydration, three baguettes. If you nailed the ciabatta, you already know how this dough is going to feel. https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Sourdough bakers, this one's yours. Sourdough Baguettes — overnight levain, 75% hydration, three baguettes at 265g. Same shaping rhythm we practiced on the ciabatta couche. https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

There’s something about a Pullman that just makes sense for sandwich bread. Square corners, even crumb, soft crust, and slices that actually fit in a toaster. No drama, no shaping gymnastics. Just good honest bread that earns its place on the counter. This one’s whole wheat, but don’t picture the dense bricks you grew up avoiding. Done right, whole wheat sandwich bread is soft, tender, slightly sweet, and holds up to anything you put on it. Toast it, sandwich it, French toast it tomorrow morning. It does it all. Recipe is live in our Recipe Pantry: https://pantry.bakinggreatbread.com/recipes/whole-wheat-pullman-loaf Full method, dual measurements, baker’s math, troubleshooting, the works. Free to use, no signup wall. If you’ve been afraid of whole wheat because past loaves came out heavy, give this one a shot. The technique is what makes the difference, not the flour. Henry ⭐🔥

This is where flavor starts. Equal parts flour and water. A pinch of yeast. Let it sit overnight. By morning, it’s alive. Bubbly. Ready to go. That’s fermentation already working before your dough even comes together. If your bread feels like it’s missing something, this is usually it.

Just dropped. Come watch with me. I'll be in the chat answering questions in real time. This one takes the fear out of the number on the recipe card. If you've ever stared at an 80% hydration dough and wondered what you got yourself into, this is for you. See you in the chat. ~ Henry ⭐🔥