As you know yesterday I baked a Sourdough Sandwich Loaf and it started off bad....real bad. But bulk fermentation was sweet. My loaf rose nice and tall browned evenly and tasted like perfection. I'm proud of the crumb and taste, not the fact that one side was leaning inward and that I was not on my A - game during mixing time. Anywho here's the crumb... Tell me you like what you see.

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

I want to bake some Sourdough Crackers tomorrow. However, I don't usually keep discard. I said I'm going to start but anywho ... Can I make them with active starter?

Can we have a moment of silence for my Sourdough Sandwich Loaf this morning? My FDT is out the window because it took me too long to get my ingredients in the bowl. Idk why?? It'll take the Lord to tell you. 🤷🏼 Then I didn't add the right amount of water and was looking at my dough trying to figure out why it looked like a stiff crumbly clump of a white mass. Suddenly it hit me!! I didn't add enough water. So me being me I decided this was my opportunity to add a little more honey and a little less water to bring it together. Voila!!! A soupy mess 🫟!! 😂 I couldn't win for losing it seemed like. So what did I do? I added a few tablespoons of bread flour. Smh ... I'm really trying here. So right now I'm working on window pane. My, my.... I'll let y'all know how this turns out.

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.