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2h โข ๐ฅ Saturday Bake Along
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Saturday Bake-Along: Working Thread
โ๏ธ Good morning, bakers.
It's bake day. ๐ฅ๐ฅ
Drop in here all day. This is the working thread.
๐ธ Photos
โ Questions
๐ Progress shots
๐
Panics
๐ Wins
๐ฅฃ Anything you've got
I'll be in and out of the kitchen and in and out of this thread until the last loaf is out of the oven.
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๐ Here's where I am right now:
[Drop photo of your levain or current dough state]
My levain is ready and I'm mixing the sourdough version with toasted black sesame this morning.
If you want to follow my pace, here's roughly when I'll hit each stage:
๐ฅฃ Fermentolyse: 8:00 AM
๐ง Add salt: 9:00 AM
๐ First coil + seeds: 9:30 AM
๐ Second coil: 10:00 AM
๐ Third coil: 10:30 AM
๐ก๏ธ Bulk finish: 11:00 AM to 1:00 PM
โ๏ธ Pre-shape: 1:00 PM
๐ชข Final shape: 1:30 PM
โ๏ธ Cold retard: 1:30 PM to 5:00 PM
๐ฅ Bake: 6:00 PM
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โ ๏ธ Your timeline may run faster or slower depending on your kitchen temperature.
Don't chase mine.
Watch your dough.
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๐ A Few Quick Reminders For Today
๐ง The dough is going to look like it's falling apart after the salt.
That's normal.
Keep working it. It'll come back together.
๐ง At 80% hydration, wet hands are your friend.
Floured hands work against you.
Keep a bowl of water nearby.
๐ป If you're using sesame, sunflower, pepitas, or any seed besides poppy...
Toast it first if you haven't already.
Cool completely before folding it in.
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๐ The Recipes Are Here
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๐งก For The New Bakers In The Room
Welcome.
You picked a good week to jump in.
There's no wrong answer today.
Bake what excites you.Ask whatever you need to ask.And don't apologize for being new.
We were all new once.
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๐ Drop in below and tell us:
๐ฅ What you're baking
๐ก๏ธ What your kitchen's like today
๐ซ What stage you're at
๐ฅ What you're working with
Let's see who's in the kitchen.
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โจ Perfection is not required. Progress is.
Henry โญ๐ฅ
3
5 comments
๐
Saturday Bake-Along: Working Thread
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