Same recipe with a small hydration increase and I extended bulk fermentation a little. FORMULA: 100/73/2/25 RECIPE = 2 loaves 945g bread flour 105g WW flour 726g warm water at approximately 105°f if your flour/salt/starter temperature is near 70°f before mixing. Desired dough temperature after the slap and folds and bench rest are completed… 84°f. 300g Hank/levain… 100% hydration / 50% bread flour/25% whole wheat flour/25% dark rye flour. 24g salt Total dough weight = 2100g I’m testing to see if I can move my hydration up to 73% to determine if beginners could handle the slight difference in the dough. Lower hydration dough is easier for beginners. Plus I wanted to see how my new High Gluten flour would handle the rise to 40% rise instead of my 30% rise I used with King Arthur flour. The gluten structure held up nicely. I got good oven spring, nice ears and pretty blisters. I have to wait to inspect the crumb.

Hooch is not death. It's hunger. Your starter ate through its food and left you a little note that says "feed me." That's all it is. Here's a cheat sheet for you to save wherever you keep your sourdough starter knowledge. Print it, pin it to the fridge, drop it in a folder on your phone. Whatever works. Your starter is hard to kill. It wants to live in spite of you. Henry ⭐🔥

@Matt Burns over at ProveWorth wrote a full piece on the Academy today. The headline: "Crust & Crumb Academy Is How You Should Learn Bread Baking." Here's what got me. He didn't just write about the community. He named members by name. @Priscilla Fuesting. @Tracy Havlik. @Michele Nilson. @Lindsey Christian Your words. Your stories. Your progress. That's what he used to make his case. He got the fermentolyse method right. He got the Recipe Pantry, the Glossary, the Yeast Converter. He got the "read your dough, not just the clock" philosophy. And he closed with the thing that matters most to me: this place exists to help you get better, not to sell you a dream. That 5.0 ProveWorth rating with 55 verified reviews? That's not me. That's you. Every one of you who showed up, shared a bake, asked a real question, or answered one. Read it when you get a minute: https://proveworth.com/blog/best-bread-baking-community And if your name shows up in there, stand up and take a bow. You earned it. Henry ⭐🔥

PROBLEM; The recipe says to add butter in increments while the mixer is running. I do - and the glob of soft butter ends up adhered to the inside wall of the bowl and doesn’t incorporate. I stop the mixer and scrape the butter down. Maybe twice until it finally gets caught up in the mixing process. Add another portion of butter and the process repeats. Grrrrrrr! 😩 SOLUTION: I’ve learned to stop my mixer and smear the soft butter over the top of my dough. Turn the mixer back on and it incorporates nicely. Repeat with each addition of butter. It’s a small change in process but works very well. 😎

I kid you not - these are going to be dangerously good! Henry’s Decadent Blueberry Cinnamon Rolls - recipe in the Recipe Pantry.