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4h •
🍞 Remember the Starter Experiment? Here’s What It Baked.
🍞 Last night I posted about my starter experiment water versus pineapple juice, the scale that died at midnight, and the volume measure I had to fall back on. You followed along all day. The coil folds, the toasting, the shaping, the pre-shape, the bench rest, the final shape, the bake. This is the loaf. 🌾 The Loaf Poppy seed sourdough from the Recipe Pantry, with one swap: I toasted black sesame seeds instead of poppy and folded them in at the first coil. The water-fed starter from the experiment is what raised it. The pineapple-fed jar got set aside. Same recipe. Different seed. Toasted, not raw. That's the whole change. 🔥 What I Got 🔹 Bloom that opened clean and proud where the score caught 🔹 A crumb that's open, glossy, evenly developed, with sesame distributed all the way through 🔹 Decorative scoring around the perimeter that held its shape because I kept those cuts shallow and the main score deep 🔹 A crust that's deep amber where it should be and lighter where the flour protected it 🔹 The kind of ear that makes you pause for a second before you slice it 🧪 The Lesson Worth Naming The high hydration sounds intimidating until you remember the wholemeal in this recipe is thirsty. It needs that water. Drop the hydration and you starve the dough. That's the whole reason the recipe is built the way it's built. And the toasted black sesame is the move I'd recommend to anyone who wants to take this loaf up a level. Two to three minutes in a dry skillet, shaking constantly, until you smell them. Then fold them in at the first coil like the recipe says. The toast wakes up the oil in the seed, which is where the flavor lives. Black sesame in particular has more oil than poppy, so the difference is dramatic. 📌 What Made This Bake Work 🔹 A clean, water-fed starter at peak (the right jar from yesterday's experiment) 🔹 Toasted seeds folded in at the first coil for crunch and flavor 🔹 3.5 coil folds, not 4, because at 75% hydration with wholemeal in the mix, four is too many
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2d •
🌾 Quick Update on the Poppy Seed Loaf Recipe
🌾 Small but important update on the poppy seed loaf in the Recipe Pantry. The original version called for T55 French wheat flour, and I'll be straight with you, that was a miss on my part. Most of us don't have T55 sitting on the shelf, and we shouldn't have to chase down specialty flour just to bake a poppy seed loaf at home. So I pulled it back and rewrote it. ✅ What Changed Both versions, yeasted and sourdough, now call for bread flour as the primary flour. If you've got AP on hand, that works too. If you happen to have T55, use it. The recipe works with any of the three. But the default is now whatever's already in your pantry. 🍞 Yeasted Version https://skoo.ly/yeasted-poppy-seed 🥖 Sourdough Version https://skoo.ly/sourdough-poppy-seed 📝 Quick Note on Flour Swaps 🔹 Bread flour gives you slightly more structure and a bit more chew. That's what I'd reach for first. 🔹 All-purpose flour gives you a softer, more tender crumb, which honestly suits a poppy seed loaf just as well. If you use AP, drop your water by about 5 to 10 grams because AP absorbs a touch less. 🔹 T55, if you have it, sits right in the middle around 11% protein. Use it the same way you'd use AP. That's it. No other changes to the recipe. Same hydration, same timing, same method. 👋 Your Turn If you've baked the old version, tell me how it went. If you're baking it this week, post your loaf in the thread. I want to see them. Perfection is not required. Progress is. Henry ⭐🔥
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4d •
🥖 Saturday Bake: Poppy Seed Loaf, Two Ways 🌾
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.)
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3d •
Bim’s Sourdough English Muffins
Ran out of bread last week for brekkie. I was craving for English muffins. I used the high gluten flour and added some wholewheat. I was being creative again in my safe and happy place, my kitchen. I made the muffins too large and still getting use to my high gluten flour. The first tray was too dark. The second, experimenting and baked it lighter. I only had 12 rings and ended up with 14. I pan fried the front 2 in the first dark baking pan as I ran out of rings. I made these before I got sick. I tried being creative as usual as did not want to slave over the stove frying them. Tropical weather here and so hot and extremely humid. It was 90 F. I decided to bake instead of frying them. I covered them with another baking pan on top. Trying to be innovative and thinking out of the box. Here is the recipe I used and halved the recipe for 12 English muffins. Please do try as they were such great tasting English muffins I have ever tasted. I used active starter as I had extra that I had made. Bim’s Sourdough English Muffins Recipe 1,200 g. Bread flour 760 g. Milk 300 g. Discard one week old 80 g. Honey or sugar 22 g. Salt 3 eggs Mixed everything I large bowl followed with 4 sets of stretch and fold in every 30 minutes (2 hours) Proof another 2 hours or until it rises 70% at 25-27 degrees Celsius Option one same days baked cut the dough into 110 g. Or your preference size and bake Option two retard over night, cold retard give the bread nice flavor and also give you a good benefits for your health 🥰 In the morning cut the dough in to size of your preference and mine are 110 g. (24 English muffins) making ball I use a lot of flour to handle them, rest dough on the counter top to proofing another 2 hours or until double in size. Heat up the pan on medium low, put muffins in and covered the lid for 4-6 minutes each side or cook until golden brown, then transfer the English muffins in to the baking tray and bake in the oven or air flyer another 4 minutes at 190’c This way is to avoid uncooked inside English muffins.
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8m •
🌾 Tomorrow's Bake. What Seed Are You Reaching For?
🌾 Tomorrow we're baking together. Poppy seed loaf, but you've got options on the seed of choice. What are you reaching for? 🗳️ Vote below, then tell us in the comments why that's your go-to. Toasted or raw? Soaker or dry? Folded in or rolled on top? Drop your method in the comments. Tomorrow we bake. Henry ⭐🔥
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