Tried something a bit different this weekend. My wife was a bit tired of my extra crusty country loaves and requested something a bit softer and preferably a rye. I’m very pleased with the result and thought I would share my recipe. I had a hard time finding a recipe I liked so I created one after a bit of reading. Hydration was approx 82% but the dough was very cooperative. It was difficult to get my head around the fact that the dough at 78f only increased in volume approx 30%. I used the fermentation compass and found it to be a very useful tool. Added a rye porridge to keep the loaf a bit softer but did score it so I could get a few crusty bits. Seeded Rye bread with Rye Porridge 2 approx 1200g loaves Dough temp during bulk approx 78f. Final hydration approx 82% - 431g cairnspring espresso bread flour - 431 cairnspring sequoia ap - 332 central medium rye - 37 Bobs dark rye (slowly heated with 111g water to make porridge and added at room temp) - 620 water 1 - 266 water 2 - 100 water 3 - 185 levain - 31 salt - 25 toasted caraway seeds - Autolyse cairnspring flours and water 1 for 60 mins. Did not add rye at this point - Add rye flour, porridge, salt, water 2 and levain. - Mix well using slap and folds or rubaud method for about 8 mins. Added water 3 plus a bit more during this step. - 6 sets of folds (30 mins between sets) started with stretch and ended with coil folds. Total bulk about 3:45. - Divide and rest 30 mins - Shape and place in pans for 14 hr cold retardant. - Bake 450 with steam 20 mins, 425 for approx 35-40 mins no steam. Internal temp about 208f

Hey everybody, I got the honor of being interviewed for the Bake This Book podcast, hosted by Eric Fabin of SourHouse (yes, the folks behind the Goldie starter heater we all know and love). The episode dropped today, and I'm excited to share it with you. This interview was conducted one week before I decided to start Crust & Crumb Academy. I wish I had you all to talk about then. We covered a lot of ground. The early days of baking. How this community came to life. What I've learned from teaching thousands of home bakers. And a few stories I don't think I've told anywhere else. Watch the episode on YouTube: https://youtu.be/aNNV5BMEQF8?si=HuQebR-MLcs7W5NI 🎁 And Now The Giveaway SourHouse and I are running a giveaway alongside the episode. One winner walks away with: A signed copy of Sourdough for the Rest of Us A pint-size SourHouse Starter Jar A SourHouse Bread Blanket How to enter: 1. Follow @lifeatsourhouse and @bakinggreatbread on Instagram 2. Add a comment to the giveaway post with your favorite tip, insight, or quote from the episode 3. Tag a friend who'd appreciate it That's it. Giveaway closes Thursday, April 23, 2026 at 1:00 PM ET. If you watch the episode, come back here and let me know what hit home for you. Thanks for being part of this community. None of this happens without you. Perfection is not required. Progress is. ~ Henry ⭐🔥