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🌅 Saturday Bake-Along: Working Thread
☀️ Good morning, bakers.
It's bake day. 🥖🔥
Drop in here all day. This is the working thread.
📸 Photos
❓ Questions
📈 Progress shots
😅 Panics
🏆 Wins
🥣 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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📍 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:
🥣 Fermentolyse: 8:00 AM
🧂 Add salt: 9:00 AM
🔄 First coil + seeds: 9:30 AM
🔄 Second coil: 10:00 AM
🔄 Third coil: 10:30 AM
🌡️ Bulk finish: 11:00 AM to 1:00 PM
✂️ Pre-shape: 1:00 PM
🪢 Final shape: 1:30 PM
❄️ Cold retard: 1:30 PM to 5:00 PM
🔥 Bake: 6:00 PM
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⚠️ Your timeline may run faster or slower depending on your kitchen temperature.
Don't chase mine.
Watch your dough.
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📌 A Few Quick Reminders For Today
🧂 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.
💧 At 80% hydration, wet hands are your friend.
Floured hands work against you.
Keep a bowl of water nearby.
🌻 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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📖 The Recipes Are Here
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🧡 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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👇 Drop in below and tell us:
🥖 What you're baking
🌡️ What your kitchen's like today
🫙 What stage you're at
🔥 What you're working with
Let's see who's in the kitchen.
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✨ Perfection is not required. Progress is.
Henry ⭐🔥
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🌅 Saturday Bake-Along: Working Thread
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