It's been a busy 2 days of baking for me. Scones from the Saturday bake along. Bagels and sourdough bread today to send off to the family in Florida. Then my neighbor drops by will a large pan of goodies from his day in the backyard on the grill. I thought I would say "thank you", and made a batch if discard pancakes for his toddlers. Now I am waiting for the bulk fermentation to finish for the sourdough hamburger and hot dog buns for his get together tomorrow.

𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆 𝘄𝗲'𝗿𝗲 𝗯𝗮𝗸𝗶𝗻𝗴 𝗮 𝗿𝗼𝘂𝗻𝗱 𝗰𝗵𝗮𝗹𝗹𝗮𝗵. Rosh Hashanah starts at sundown this Friday, September 11. That's why the loaf is round instead of the usual braid. The circle stands for the year coming back around, and the apples and honey are the wish for a sweet one. You don't have to keep the holiday to bake the bread. It's a beautiful table loaf either way, and day-old challah makes the best French toast you'll ever eat. 𝗧𝘄𝗼 𝘄𝗮𝘆𝘀 𝗶𝗻. 𝗣𝗶𝗰𝗸 𝘆𝗼𝘂𝗿 𝗹𝗮𝗻𝗲. 𝗧𝗛𝗘 𝗔𝗣𝗣𝗟𝗘 𝗖𝗥𝗢𝗪𝗡, 𝗬𝗘𝗔𝗦𝗧𝗘𝗗. Four hours start to finish. Four strands braided, then wound into a coil with diced Granny Smith and golden raisins folded through, honey brushed on hot out of the oven. If you want bread on the table for Friday night, this is the one that makes that possible. https://recipepantry.app/recipes/round-honey-apple-challah 𝗧𝗛𝗘 𝗥𝗢𝗨𝗡𝗗 𝗖𝗛𝗔𝗟𝗟𝗔𝗛, 𝗦𝗢𝗨𝗥𝗗𝗢𝗨𝗚𝗛. Two days, mostly hands off. Levain built the night before, overnight cold retard, three strands rolled in black and white sesame and coiled into a crown. Deeper flavor, longer schedule. https://recipepantry.app/recipes/sourdough-round-challah 𝗦𝘁𝗿𝗮𝗶𝗴𝗵𝘁 𝘁𝗮𝗹𝗸 𝗼𝗻 𝘁𝗵𝗲 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝗰𝗲: the sourdough version doesn't have apple in it. It's a honey-sweetened round with sesame and it's very good as written. If you want apples in your sourdough loaf, dice 120g of firm tart apple, toss it with a teaspoon of lemon juice, and laminate it in at the first stretch and fold. Everything else stays the same. 𝗧𝗛𝗥𝗘𝗘 𝗧𝗛𝗜𝗡𝗚𝗦 𝗧𝗛𝗔𝗧 𝗗𝗘𝗖𝗜𝗗𝗘 𝗛𝗢𝗪 𝗧𝗛𝗜𝗦 𝗕𝗔𝗞𝗘 𝗚𝗢𝗘𝗦. Fold the fruit in late. Apple goes in after the dough has already built strength, on a letter fold, not in the mix. Add it early and the moisture cuts your gluten and you end up with a slack dough that won't hold a braid. Use a firm tart apple, Granny Smith or Honeycrisp. Soft varieties cook down into applesauce pockets. Braid loose. A tight braid chokes the oven spring and splits at the seams. Sherman taught me that on enriched dough and it took me years to actually believe him. Roll a strand, let it rest, come back to it. The dough gives you the length. You don't take it.

Some of you are gonna get halfway through this video and think, nope, never. That's an honest reaction and I respect it. Others of you are gonna watch her and feel your pulse pick up. You'll see the dough coming out of the refrigerator, the bins stacked, the labels already printed, the car packed in the same order every single week, and you'll think, I want that. I can do that. Here's what I want both of you to notice. She isn't scrambling. She's running a system. The life of a market baker is hard. I did it for years, 80 to 90 loaves a week at my peak, and I won't pretend otherwise. But hard and chaotic are two different things. Most of the mistakes that wreck a market morning, the underbaked loaves, the forgotten change box, the 3 AM panic because you didn't work backward from open, those come from not having a system. Not from bad bread. That's what we teach in From Oven to Market. Not just how to bake. How to build the routine that gets your bread to the table on time, priced right, every Saturday, without burning yourself out by October. Because it doesn't matter how good your bread is if you can't get it to market. So which one are you? Tell me in the comments. No wrong answer. If you watched that and thought "I want that," the course is here: https://fromoventomarket.com Not sure yet? Take the free 2-minute quiz first: https://fromoventomarket.com/quiz Perfection is not required. Progress is. Henry⭐️🔥

I have so much bananas riping at the same time and coming out of my ears. I have bananas galore and bananas for Africa. I baked some sourdough discard chocolate chip bananas muffins for portion control. I was trying to be creative as usual. I added some wholewheat flour to make it healthy, chocolate chips and some spices to it as it's Fall season is around the corner. I love adding various spices in my sourdough discard chocolate chip banana muffins as it brings it to another level. It was lovely and soft and so delicious. It looks a little dry due to the wholewheat as I had to add extra milk to it. It was very moist and yummy. My kitchen smelled like heaven just like Fall. Fall is definitely in the air for that moment. @Pat Van Schalkwyk @Tamsin Boshoff We enjoy it at 3 pm sharp our expression back home. We would say sharp sharp, quickly quickly and on the dot and at time and no later. Just like you guys would say. Be late or be a square. 🤣😅😉

More pumpkin and spiced sourdough almost like pumpkin pumpernickel 🤔