Today we're baking baguettes. If you've been waiting for the right week to try them, this is it. Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today. A few things to keep in mind before you start: Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds. Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven. Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear. Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine. If you need the recipe, here it is: https://pantry.bakinggreatbread.com/ Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it. Let's bake. Perfection is not required. Progress is. Henry ⭐🔥

Tomorrow we bake. Put on your air pods, your headphones Or just turn it up in the background while you putter around. This is worth listening to. 𝗤𝘂𝗶𝗰𝗸 𝗰𝗵𝗲𝗰𝗸 𝗯𝗲𝗳𝗼𝗿𝗲 𝘄𝗲 𝗴𝗲𝘁 𝘁𝗵𝗲𝗿𝗲. If you're going sourdough, your levain should be on your counter or going on it later today. If you're going poolish, mix yours this afternoon between 4 and 8 pm. If you're going yeasted, mix your dough tonight before bed and put it in the fridge. Mine's already working. Should be yours too. If you've got questions before tomorrow, drop them here. Anything. Shaping, scoring, steam, hydration, starter, timing. No question is too small. Easier to answer it now than to fix dough at 6 am tomorrow. 𝗜𝗳 𝘆𝗼𝘂 𝗺𝗶𝘀𝘀𝗲𝗱 𝗮𝗻𝘆 𝗼𝗳 𝘁𝗵𝗶𝘀 𝘄𝗲𝗲𝗸'𝘀 𝗽𝗼𝘀𝘁𝘀, 𝗵𝗲𝗿𝗲'𝘀 𝘁𝗵𝗲 𝗽𝗮𝘁𝗵: 🥖 The video that walks through all three baguettes: https://youtu.be/KjcdKbwxZJc 🥖 The shaping technique: [insert link to Thursday's shaping post] 🥖 The three recipes: Yeasted: https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Poolish: https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Sourdough: https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 𝗧𝗼𝗺𝗼𝗿𝗿𝗼𝘄 𝘄𝗲 𝗽𝘂𝘁 𝗶𝘁 𝗮𝗹𝗹 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿. 𝗟𝗘𝗧'𝗦 𝗚𝗢! — Henry ⭐🔥

I started baking all of the bread for my wife and six children this past December. I started this because one of my daughters had been dealing with constent tummy aches most of the time and taking her to the doctor only resulted in her having to take laxatives with little to no change to her condition. After switching to homemade bread her tummy aches have almost completely vanished and now only seem to return occasionally if we eat out. I also started making sourdough bread at the same time and I am hoping that joining Crust and Crumb Academy will help me become a better baker. The videos I have seen so far have been very helpful.

We’ve had a lot of new folks come in. I’ll welcome everyone properly soon. But @Randal Borgerding caught my eye. Not because of a loaf he baked, but because he’s a dad showing up for his family. That hit home for me. Randal, you’re in the right place. And to everyone new… same deal. This isn’t about likes. It’s about getting better. Let’s get to work. 🔥 ~Henry⭐🔥

I need someone to bake this and tell me how it turns out. I’ve never seen anything like this in all my born days. I need to know.