I need someone to bake this and tell me how it turns out. I’ve never seen anything like this in all my born days. I need to know.

I went hunting for shaping video this week and a perfect one popped up in my own archive. Me, sub rolls, same exact technique as a baguette. Don't let the size throw you. Sub rolls are about the same length as a full sub sandwich, which is right in the baguette range. The shaping move is identical. Pre-shape, rest, fold, roll, taper. That's the move whether you're making a 14-inch baguette or a 12-inch sub roll. Watch the hands. Heads up: this is an older video with music, no narration. Hooked on Classics. The pace is a bit quick because I'm running through a batch. Watch it twice. First time for the flow. Second time to catch the moves. The step-by-step below tracks exactly what my hands are doing. Here's what I'm doing, step by step: Pre-shape. I'm shaping the dough into a rough log already. Pre-shape isn't a round for baguettes. It's an elongated shape because that's where the dough is heading anyway. Less work on the final shape if you start it pointed in the right direction. The rest. Bench rest 15 to 20 minutes. The dough relaxes. Skip this and the dough will fight you on the final roll. Stretch the ends. Take the dough by the two ends and stretch it gently. Just a little. You're waking up the length without tearing the gluten. First fold. Fold the two ends in toward the center, about an inch or two each. You're building structure. Top to center. Fold the top edge down into the middle. Flip and repeat. Turn the whole thing around and fold the new top edge down into the middle again. You're stacking layers of tension. Seal it. Take the top edge one more time, fold it all the way over, and press the seam closed with the heel of your hand. That seam is what holds the shape during proof. Roll and taper. Hands flat. Start in the middle, roll outward, narrow the ends as you go. The roll elongates the loaf. The taper points it. Where it goes next. In the video I'm placing my rolls in silicone molds because that's what I'm baking in. For your bake Saturday, you're going onto a couche, seam-side up, with the linen pleats supporting the sides. Same shape. Different proofing surface.

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

Maybe is time for me to take a break and stop stressing myself . I feed starter daily and try to bake twice a week out of 5 loaves 2 are worth keeping. 😏. Second loaf same result. Under proof over proof? Loaf on left leftover 24 hours proofing on the right 22 hours. You the tell me ? *Third picture is bread crumb and cooling off. Followed @Henry Hunter , sourdough recipe that used before.

There are three ways to make a baguette at home. Yeasted, poolish, and sourdough. They all end up looking like the same loaf, but the journeys are completely different. In this video I walk you through all three. Who each one is for, when it makes sense to pick which path, and the three things that matter more than the recipe itself. If you've ever stood in your kitchen wondering which baguette you should actually start with, this is the breakdown you've been looking for. Pick yours for this weekend's bake-along: 🥖 No starter? Start here. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Want bakery flavor without managing a starter? https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Active starter ready to go? https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We've been climbing this staircase for three weeks. Couche on the ciabatta. Poolish on the ciabatta. Now scoring and the roll-out shape on the baguettes. Nothing wasted. Watch the video. Pick your path. Drop questions before you bake. Easier to fix dough than crust. Perfection is not required. Progress is. Come bake with us. — Henry ⭐🔥