We're starting with high hydration today, and I want to walk you through the early stages because this is where the foundation gets set. I mix my flour, water, and starter until there are no dry spots, then let it rest for 45 minutes. That's a fermentolyse, not an autolyse. The difference matters. Autolyse is flour and water only. Fermentolyse includes the starter, which means bulk fermentation begins immediately. You get a head start on flavor development and gluten formation at the same time. After that 45 minute rest, I add the salt. Why wait? Because the focus during that first rest is hydration. We want the flour to absorb as much water as possible, which builds extensibility. You'll see exactly what I mean when I show you the dough right before the salt goes in. It stretches beautifully to incorporate. For mixing the salt in, I use the Rubaud method. Scoop under, lift a little, let it fall back. Repeat. I like this approach because if I'm using sea salt, I can feel the crystals dissolving. That's one indicator the salt is incorporated. The more reliable signal is when the dough starts to smooth out. Heads up: the dough will look broken at first. It'll actually be coming apart in places. Don't panic. That's normal. The gluten tightens up at different rates in different spots once the salt hits, so you'll see tears. It comes back together. Trust the process. Mix for about 10 minutes until smooth. Cover it. Rest 45 minutes if your kitchen is cool, 30 minutes if it's warm. Then you're ready for your first coil fold. By the way, the bowl you see in the video is my 17 inch heirloom wooden bowl from Holland Bowl Mill. Each one is handcrafted in Michigan. I love working in this thing. If you want one, use code BREAD for 10% off: https://hollandbowlmill.com/baking/?wpam_id=10 Promo code: "bread" for 10% off Sometimes it's easier to understand what's happening when you can see it. So watch closely. Perfection is not required. Progress is.

We’re staying on the road we’ve been building together. Baguettes. Pretzel bread. The Foolproof Sourdough Loaf. And this Saturday, we’re going somewhere beautiful. ✨ Poppy seed bread. ✨ Two versions. ✨ One bake-along. 📌 Why two versions? Some of you are deep into sourdough and ready to push hydration. Some of you are still building your starter, or just want to bake bread this weekend without a multi-day commitment. This Saturday, both of you get to bake the same loaf alongside everyone else. 🥖 The Sourdough Version T55 French flour and a touch of wholemeal at 80% hydration. The poppy seeds get folded in during the first coil, which laminates them through the crumb instead of mixing them away. The result is what you see in the photo: ✨ Open ✨ Airy ✨ Flecked with seed ✨ That nutty crunch you only get when the seeds keep their integrity This one teaches you: 🌾 How to handle higher hydration 🌾 How to time bulk fermentation in a warmer kitchen 🌾 Why we use 3.5 sets of coils instead of 4 (Hint: 80% hydration with wholemeal doesn’t want a fourth set. It tightens the crumb.) 📖 Full sourdough recipe in the Recipe Pantry: https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🍞 The Yeasted Version Same flavor. Same beautiful crumb. Simpler timeline. ✅ Same-day bake ✅ No starter required We’ll use the same poppy seed lamination technique with a commercial yeast dough, so you still get that gorgeous seeded crumb without the multi-day fermentation. If you’ve been wanting to bake along but felt like sourdough was a barrier, this is your week. 📌 I’ll have the yeasted version uploaded to the Recipe Pantry by end of day today. Watch for the post. 🛒 What you need to know now: 🌾 Pick up poppy seeds this weekMost grocery stores carry them in the spice aisle. 🌾 If you can find T55 flour, grab it.If not, a strong all-purpose around 11–12% protein works beautifully.(King Arthur AP is the closest match.)

I didn’t get to bake with all of you in Saturday, but I baked along nonetheless getting it done this afternoon 😁

I made the pretzel loaf and it was a mess, haven't tasted it yet. I think I over did the bulk and the cold, it barely fit into a canning pot and started to come apart in the boiling water. It has a very soft crumb and great flavor. Here are some pictures.

Good morning, bakers. Today's the day. Two tracks, same destination: Yeasted with Poolish — if you started your poolish last night, you're on the dinner-ready timeline. Sourdough — longer build, deeper flavor. Worth the wait. Both recipes finish with the alkaline bath, that mahogany crust, and the snap that makes a pretzel loaf a pretzel loaf. Drop in the thread: - Where you are in the process - Photos as you go (poolish, dough, shaped, boiled, baked, sliced) - Questions, anytime. No question is too small. - Wins. Fails. Everything in between. Quick reminders: - Bread sling or parchment makes the boil-to-oven transfer way easier - Everything topping goes on right after the boil while the surface is wet, not after the bake - 4.7L water, 120g baking soda, rolling boil before you dunk - Watch the crust color, you want deep mahogany, not just brown Adjust to fit your kitchen: If the alkaline bath feels like a lot, or your pot's not big enough, or you're juggling one Dutch oven and trying to make it all work, split the dough into two smaller loaves. Smaller loaves are easier to handle in the bath, easier to bake, and just as tasty. Bake time will come down a bit, so watch the color and the internal temp. Adjust to the situation you're in. The recipe works for you, not the other way around. Both recipes are in the Recipe Pantry. Full video walk-through is on YouTube if you need a refresher. Let's bake. Perfection is not required. Progress is. ~ Henry ⭐🔥