🎬 Saturday Bake Along. 🌾 The dough you said scared you to death. 🔥 By Sunday morning, you'd baked it anyway. 𝗧𝗵𝗲 𝗪𝗲𝗲𝗸 𝟭𝟰 𝗥𝗲𝗰𝗮𝗽 𝗶𝘀 𝗹𝗶𝘃𝗲. Our Saturday recap is growing and getting better, just like all of you. More bakers. More stories. More dough that got picked up and finished. So I built it a home of its own. Pull up a chair. Read it through. Find your story. Let me know what you think of the new format — I want to hear from you. 👉 https://calm-osprey-9ekj.here.now/ If you baked and you're not in the roster, drop a comment and I'll add you. I read every one. If you were unable to join us yesterday, I invite you to get started with us this week. Coaching, not judgment. — Henry ⭐🔥 @Andrea Walker · @Ann Snow · @Angela Sides-McKay · @Candi Brown-McGriff · @Cheryl Odden · @Chris Pallister · @Colleen Vergara · @Deborah Karaban · @Donna Angelo · @Ehsan Omara · @Gaylord Foreman · @Gwen Roach · @Heather Lattanzio · @JoAnn Amato · @Joseph Bilodeau · @Judy Lyle · @Kathee Judd · @Linda Glantz · @Linda Gregory · @Marilee Berry · @Matt Davies · @Mauvette Bailey · @Michel Jodoin · @Michele Nilson · @Patt Stanaway · @Priscilla Fuesting · @Rhonda Talamo · @Robert Caldas · @Ruby Dack · @Sandy Chong · @Stacey Avraham · @Susie Kendall · @Ted Machart · @Tracy Havlik

Whole Wheat Molasses Pan Loaf A soft, deeply flavored pan loaf with a hint of tang from buttermilk and the rich warmth of molasses. The crumb is tender and fragrant, with just enough whole grain to give it character without losing that classic sandwich bread feel. Formula: (Scaled for a 9 × 5 inch loaf tin) Total dough: 1033 g Total flour: 550 g (100%) • 80% Bread flour - 440 g • 20% Whole wheat flour - 110 g Total hydration: 72% • 47% Water - 259 g • 25% Buttermilk - 137 g • 2% Salt - 10 g • 8% Molasses - 42 g • 5% Olive oil - 26 g • 2% Instant yeast - 10 g Method: (78°F / 26° - stand mixer) - Mix all dry ingredients. Add liquids and mix for 2 minutes. - Mix on speed #2 for 10–12 minutes until smooth and elastic. - Bulk proof until doubled (~60 min). - Shape and place in oiled tin. - Proof to 1 inch over rim (~1 hr). - Preheat oven to 425°F / 220°C. - Egg wash. - Bake 20 min covered (2nd pan), Reduce to 375°F / 190°C and bake for 25 min uncovered.

We will be travling to Cape Hatteras Mother's Day weekend and camping with our camping group. I was wondering if there is something I can have prepared ahead of time and bake for breakfast that morning. We have a microwave/convention oven. Can you freeze cinnamon rolls dough? Any suggestions? Thank You!

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 ⭐🔥

If you are using freeze dried anything in your breads/enriched breads, come discuss it with us. Tell us what you use, and what you liked/disliked about it. Whether you added it in, as is, or rehydrated or even cooked it first. I use a variety of things, so I’ll start. Freeze dried blueberries Freeze dried diced blueberries Freeze dried sliced strawberries Freeze dried diced strawberries Freeze dried apple slices Freeze dried strawberry powder Freeze dried raspberry powder Freeze dried black raspberry powder Freeze dried pumpkin powder Freeze dried apple powder Freeze dried lemon powder Freeze dried orange powder Freeze dried chives