Good morning, bakers. Today’s Ciabatta Bake is happening, and I just posted the recipe above. If you’re baking along and run into questions, weird dough behavior, timing issues, or just want a second set of eyes, leave it right here in this thread. Recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This will be our working chat for the day so everyone can see the questions and the fixes in real time. I’ll be checking in all day. If it makes sense later, I may pop open a short live, but for now this is home base. Let’s bake.

Quick check-in. Where are you at for tomorrow's bake? Drop a comment if you have questions before tomorrow. I'll be here all day to walk you through it.

Simple challenge for everyone this week: Bake ANY bread - doesn't matter which one - and post a photo of the crumb (that's the inside when you slice it open). 📌 Post it in "Show Off Your Bakes" with: • One photo of the crumb • What bread you made • One thing you're proud of OR one thing you'd change next time That's it. No pressure. No perfection required. **Why crumb shots matter:** The crumb tells the story. It shows hydration, fermentation, gluten development, and shaping. We learn more from looking at crumbs than crusts. **Everyone who posts earns:** ✅ Points toward your next level ✅ Feedback from the community ✅ A chance to be featured in this week's 💎 Baking Gems Let's see what you're working with. Post by Sunday night. ~Henry

We all have that one bread that just won't cooperate. Which one is your nemesis?

This Saturday, we're baking together. Not a complicated all-day affair. Not an overnight ferment. Real ciabatta, bakery-quality, in under 2 hours. This is the recipe for when you want bread NOW, not tomorrow. What you'll need: - Stand mixer with paddle attachment (not dough hook) - 250g bread flour + 250g all-purpose flour - 475g water - 10g instant yeast - 10g fine sea salt - 15g olive oil - Baking stone or sheet - Metal pan for steam Full recipe: https://pantry.bakinggreatbread.com/recipes/quick-ciabatta?utm_source=skool&utm_medium=community&utm_campaign=recipe-share When: Saturday, January 17th 2026. Suggested start time: 10:00 AM your local time (so you're eating fresh bread by noon) Drop a 🍞 below if you're in. I'll post reminders Thursday and Saturday morning. Let's make some bread.