Some of you are pretzel-loaf prepping, sure. But I know there's a sourdough boule in someone's banneton right now. Somebody's testing a new focaccia. Somebody's grandkids requested chocolate chip cookies for the third time this week and you said yes. Tell me what else is in your kitchen this week. Drop your vote. Then tell me in the comments what you're actually baking. Recipes, photos, plans for the weekend, all welcome. Henry ⭐🔥

Tomorrow is Pretzel Loaf Bake-Along day, and if you're on the yeasted poolish track, tonight is prep night. Here's what to do before bed. Your poolish is a 1:1:1 mix. Equal parts flour and water, plus a tiny pinch of instant yeast. About 0.1% of your flour weight. That's barely an eighth of a teaspoon for a typical batch. Mix it, cover it loosely, and let it sit at room temperature for 8 to 12 hours. By morning, it should be bubbly, slightly domed, and just starting to dip in the middle. The smell will be sweet, yeasty, almost like fresh beer. If it's flat in the morning, it either needs more time or a warmer spot. Don't panic. Move it somewhere warmer and check again in an hour. Sourdough track bakers, build your levain tonight on your normal timing. If your starter's been a little sluggish this week, give it the strongest feeding you've given it all week. You want it climbing the jar by morning. Both tracks meet at the same dough stage tomorrow morning. From there, we're all baking together. Get your tools out tonight too. Bench scraper, scale, banneton, lame, bread sling parchment, slotted spider or pancake spatula as backup, butter ready to melt, everything seasoning in a bowl, Maldon salt nearby. The bath happens fast. You don't want to be hunting for tools when there's hot alkaline water on the stove. Read the cheat sheet one more time before you turn in. It's pinned at the top of the thread. Drop any last questions below. I'm watching the thread tonight. Yeasted recipe with a poolish: https://pantry.bakinggreatbread.com/recipes/yeasted-pretzel-loaf-poolish?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Sourdough recipe: https://pantry.bakinggreatbread.com/recipes/sourdough-pretzel-loaf?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Would these be able to be square buns like a Ciabatta type of square? Can you just pat/rolled the dough out to be the size of square you want?

@Donna Angelo just crossed 𝟭𝟬,𝟬𝟬𝟬 𝗽𝗼𝗶𝗻𝘁𝘀 in the Academy and I want to make sure that doesn't go unacknowledged. Ten thousand points doesn't happen by accident. It means you've been here, you've been consistent, and you've been giving as much as you've been taking. That's exactly the kind of member that makes this community what it is. Donna, thank you. The community is better because you're in it. Everyone give her some love in the comments.

Just dropped a video on Instagram, TikTok, Facebook, and YouTube. Doing my best to bring more bakers like you into what we're building here. Two paths to choose from: Yeasted with a poolish: https://pantry.bakinggreatbread.com/recipes/yeasted-pretzel-loaf-poolish?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-pretzel-loaf?utm_source=skool&utm_medium=community&utm_campaign=recipe-share So tell me. Which path are you taking? Yeasted or sourdough? If you're going yeasted, get your poolish mixed and into the refrigerator the night before. If you're going sourdough, make sure your starter is fed and active when Saturday rolls around. Any questions, drop them below. Plenty of time to work through them before we bake. Henry ⭐🔥