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22h โขย
๐พ Quick Update on the Poppy Seed Loaf Recipe
๐พ 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. โ
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. ๐ Yeasted Version https://skoo.ly/yeasted-poppy-seed ๐ฅ Sourdough Version https://skoo.ly/sourdough-poppy-seed ๐ Quick Note on Flour Swaps ๐น Bread flour gives you slightly more structure and a bit more chew. That's what I'd reach for first. ๐น 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. ๐น 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. ๐ 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 โญ๐ฅ
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3d โขย
๐ฅ Saturday Bake: Poppy Seed Loaf, Two Ways ๐พ
Weโre staying on the road weโve been building together. Baguettes. Pretzel bread. The Foolproof Sourdough Loaf. And this Saturday, weโre going somewhere beautiful. โจ Poppy seed bread. โจ Two versions. โจ One bake-along. ๐ 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. ๐ฅ 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: โจ Open โจ Airy โจ Flecked with seed โจ That nutty crunch you only get when the seeds keep their integrity This one teaches you: ๐พ How to handle higher hydration ๐พ How to time bulk fermentation in a warmer kitchen ๐พ Why we use 3.5 sets of coils instead of 4 (Hint: 80% hydration with wholemeal doesnโt want a fourth set. It tightens the crumb.) ๐ Full sourdough recipe in the Recipe Pantry: https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf ๐ The Yeasted Version Same flavor. Same beautiful crumb. Simpler timeline. โ
Same-day bake โ
No starter required Weโll 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 youโve been wanting to bake along but felt like sourdough was a barrier, this is your week. ๐ Iโll have the yeasted version uploaded to the Recipe Pantry by end of day today. Watch for the post. ๐ What you need to know now: ๐พ Pick up poppy seeds this weekMost grocery stores carry them in the spice aisle. ๐พ If you can find T55 flour, grab it.If not, a strong all-purpose around 11โ12% protein works beautifully.(King Arthur AP is the closest match.)
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2d โขย
The Art of Handling High-Hydration Dough ๐ง๐
Every week, someone in here posts a photo of their dough and asks the same question: โIs this right? It seems really wet.โ The answer is almost always yes. The fear is universal. And the instinct to fix it by adding flour is what kills the bake. ๐ฅ This video is for everyone who learned to bake on sandwich bread and dinner rolls, then hit a wall when they tried ciabatta, focaccia, or rustic sourdough. The dough was never wrong. The expectation was. In this video, I walk through: ๐ง The hydration spectrum and why the rules change at 75% and up ๐ฅ Why higher hydration is actually more forgiving on bake day, not less ๐ The โwet hands, not floured handsโ rule ๐ Coil folds vs. stretch and folds and why it matters for your crumb ๐ ๏ธ The three tools that make wet dough manageable This is the foundation for everything weโre baking Saturday and beyond. ๐ฅ Watch it here:[drop YouTube link] Then meet me back here. Saturday, weโre baking a poppy seed sourdough at 80% hydration. Two paths available: sourdough or yeasted. Pick the one that fits your week. ๐ Whatโs the highest hydration youโve taken on so far? Drop it in the comments. Perfection is not required. Progress is. Henry โญ๐ฅ ๐ฟ๐ค ๐ข๐ ๐ ๐๐๐ ๐๐๐ซ๐ค๐ง ๐๐ฃ๐ ๐ก๐๐ ๐ ๐๐ฃ๐ ๐จ๐ช๐๐จ๐๐ง๐๐๐ ๐ฌ๐๐๐ก๐ ๐ฉ๐๐๐ง๐ ๐๐ ๐ฉ๐๐๐จ ๐๐จ ๐๐๐ก๐ฅ๐๐ช๐ก ๐ฉ๐ค ๐ฎ๐ค๐ช.
20h โขย
My first einkorn sourdough with Henry's new recipe!
@Colleen Vergara, @Candi Brown-McGriff, @Sandy Chong, @Henry Hunter Ok. So I baked my first einkorn sourdough loaf using Henry's fresh milled einkorn sourdough recipe. I did use all purpose einkorn flour, instead of fresh milled. I didn't get the oven spring that I wanted, but the flavor is very good, and the crumb is the best that I've ever had on an einkorn loaf. Also, because of the dough conditioners in the recipe (vitamin C powder, and sunflower lecithin), I THINK??๐ค the slices are so moist, it's unbelievable! ๐๐ฝ๐๐ฝ๐๐ฝ. Every other einkorn loaf was good, but dense, although I didn't mind. Thank you, Henry for this recipe! I plan to get it down to a science!โบ๏ธ My boo-boos included using sunflower lecithin powder, instead of liquid, which the recipe calls for. But I missed that little detail until I already had most of the wet ingredients in my mixer bowl and saw that it said "combine the wet ingredients," aaaaand the sunflower lecithin was among them! ๐ณ๐ฅด๐คฆ๐ฝโโ๏ธ I called myself reading the whole recipe several times, but somehow I missed that important detail. I realized that I would just have to go with the powder. Which I added to the wet ingredients. ๐ฅด Oh the clumps I had to remove!๐ My other boo-boo was based on timing, and I ended up putting my dough in the fridge after the two coil folds for a cold retard at 3:30 in the afternoon, because my levain grew to 75% after 7.5 hours! ๐ณ๐ณ. This is why I asked the question above about a 16 to 18 hour cold retard. Lesson learnedโฆ Henry's recipe called for no more than 14 hours. I will make sure that I keep it under 14, next time! I think that's what affected the oven spring, but I'm not quite sure??? Anyway, I am thankful for the fact that I can learn something from every bake. I'm not ashamed to post my successes or my not-quite-successes. ๐ The learning curve may still be high, but it's trending downward toward a level of comfort and consistency. Thank you all for your help!๐๐๐๐
4m โขย
I just donated again. Will you also help, if you can?
First of all, I want to say I know times are very tight for all of us. I'm a retired teacher, so I know the sacrifice that donating may have been for those who've already donated. Sincere kudos to all who have already donated. But, we are a 1,000 member strong community! I believe in us, and I know we can do this!๐ I have only been a member of Crust & Crumb Academy (C&C) for about 6 weeks. When I first joined, I was clicking through the site waiting for the pop-up that said, "Click here and choose a Plan to continue..."๐ฅด But, that pop-up never came. I'd already joined another bread baking community, and it was NOT free. But, it was worth it, to me. How much more is C&C worth it, when Henry has 20 times the resources (not an exaggeration!) of the other community - FOR FREE? During these 6 weeks, I have noticed how much time and energy HAD to be invested in all that is available to us, at the click of a mouse or a tap of a finger! For example, I just went into the classroom, and typed "cold retard" in the search box. Twenty (20) videos came up! TWENTY, y'all! ๐คฆ๐ฝโโ๏ธ Goodness gracious!๐ณ And in the community, it's mentioned 118 times! This is just ONE TERM! It is extremely rare for someone to HAVE so much time to give to their passion. It is even MORE rare, in this day and age for someone to TAKE so much time - literally day and night away from their family, to help people they've never met, become better and more confident bakers of bread. And to do all of this FOR FREE? Does anyone know of any other place where YEARS of insight, wisdom, and help is offered FOR FREE? So, I donated again. I believe we all want to see Ryan do well at Nationals. And I believe we all want to see Henry be in the stands cheering him on, as any parent would want to be there for their child. So, if you haven't already donated, please take a minute and do so, if you can. Think about all the help you've received from C&C - the access to gazillions of resources, the myriad of answered questions, the stress and intimidation relief, the improvement in your bakes, and being part of a community that genuinely cares, supports, and encourages you with every bake. Donating is just a small way to say a tangible thank you to Henry - for all that you've learned, for all that you have access to - and to express that gratitude by paying it forward. C'mon, C&C! WE CAN DO THIS!!! I copied the link below from a post Henry shared:
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