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12h •
🥖 Bake-Along Week 19 — English Muffins
This Saturday, we’re going on the griddle. Two recipes are live in the Recipe Pantry. Pick the one that fits your kitchen and your week. 🍞 My Overnight English Muffins Yeasted, beginner-friendly, optional rings: https://pantry.bakinggreatbread.com/recipes/overnight-english-muffins 🌾 Henry’s Overnight Sourdough English Muffins Intermediate, 78% hydration, biscuit cutter works fine: https://skoo.ly/english-muffins-sd 🛠️ What you’ll need A cast iron skillet, electric griddle, or 12-inch heavy pan. A 3 to 3.75 inch round cutter. Biscuit cutter works. Muffin rings if you have them. A clean tuna can if you’re old-school. Cornmeal. That’s it. No oven required. 🕰️ The plan Mix Friday night. Cold ferment overnight. Cut, proof, griddle Saturday morning. Split with a fork, never a knife. Butter melting into the craters is the whole point. 📸 Post your progress Tag your starter, your kitchen, your timing. Sandy, Bubbles, and Marshmallow are welcome. New members, this is a great one to start with. See you Saturday. ~ Henry ⭐🔥
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6h •
🥖 The Science of the Griddle
Four weeks in the oven. This week we're leaving it behind. 🔥 English muffins don't bake. They griddle. That's a different physics problem, and it's worth a few minutes to understand what's actually happening under your dough. The video walks through three things: 🌡️ Why 275 to 300 is the sweet spot, and what happens if you go hotter or colder. 🌽 What cornmeal is actually doing. Hint: it's not just dusting flour. It's a steam vent. 🍴 Why we split with a fork, never a knife. Structural reasons, not tradition. If you've ever ended up with a dense, hockey-puck muffin, the answer is in here. Watch this video before Friday night. Then mix. See you at the griddle Saturday. ~ Henry ⭐🔥
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Road to Kansas🩵 up date 5/19/26 11:55 l8 am central.
First, I would like to thank everyone that gave reached down and some gave twice to help Henry on his road to Kansas. It is looking so good because we are less than $450 away from reaching $3000. We just need that one last push to get there. We have about three days!! We can do this. Any amount is appreciated. Small amount to add up and every single dollar goes straight to Henry. There is no middle man in this, Henry gets all. . Take a moment to read the story he wrote . Very Touching🩵 Again from all of us that gave an a pushing for this, we greatly appreciate this, and Henry appreciates it more. Have a great work week.🫶. We are about $450. from our total.💯
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6h •
This mornings bakes
Three Shokupan, with avocado oil subbed for the butter. Two double sized Shokupan in Pullman pans and two plain batards, all made with Myrtle, my Lievito madre starter.
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4d •
🌅 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. ━━━━━━━━━━━━━━━ 📍 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 ━━━━━━━━━━━━━━━ ⚠️ Your timeline may run faster or slower depending on your kitchen temperature. Don't chase mine. Watch your dough. ━━━━━━━━━━━━━━━ 📌 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. ━━━━━━━━━━━━━━━ 📖 The Recipes Are Here 🥖 Sourdough:https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted:https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf ━━━━━━━━━━━━━━━ 🧡 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. ━━━━━━━━━━━━━━━ 👇 Drop in below and tell us: 🥖 What you're baking
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