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3h •
🌾 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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2d •
🥖 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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1d •
The Art of Handling High-Hydration Dough 💧🍞
Every week, someone in here posts a photo of their dough and asks the same question: “Is this right? It seems really wet.” The answer is almost always yes. The fear is universal. And the instinct to fix it by adding flour is what kills the bake. 🥖 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: 💧 The hydration spectrum and why the rules change at 75% and up 🔥 Why higher hydration is actually more forgiving on bake day, not less 🙌 The “wet hands, not floured hands” rule 🌀 Coil folds vs. stretch and folds and why it matters for your crumb 🛠️ The three tools that make wet dough manageable This is the foundation for everything we’re baking Saturday and beyond. 🎥 Watch it here:[drop YouTube link] Then meet me back here. Saturday, we’re baking a poppy seed sourdough at 80% hydration. Two paths available: sourdough or yeasted. Pick the one that fits your week. 👇 What’s the highest hydration you’ve taken on so far? Drop it in the comments. Perfection is not required. Progress is. Henry ⭐🔥
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2h •
Most bakers obsess over shaping.
The foundation of great bread is set hours before you ever touch a banneton. It starts right after fermentolyse. In today's video, I'm walking you through the stage almost nobody films. What dough actually looks like the moment fermentolyse ends. Why I dimple the salt in instead of dumping it on top. And how the Rubaud method builds real strength without beating the dough into submission. If your dough has ever felt weak, sticky, tight, or impossible to handle, this is the stage you've been skipping past. What's in the video: 🥣 What fermentolyse actually does (and why it changes everything) 🧂 Why I dimple the salt in by hand 💪 The Rubaud method, slowed down so you can copy it 🌾 What properly hydrated dough should look and feel like 👀 The visual cues that tell you your dough is developing right This is part of the Foolproof Sourdough Loaf process. The whole point of the series is to teach the why, not just hand you a step list. When you understand what the dough is telling you, recipes stop being instructions and start being a conversation. Drop a comment if you've struggled with weak or sticky dough at this stage. I want to know where you're getting stuck. Here's the recipe: https://skoo.ly/foolproof-sourdough Perfection is not required. Progress is. Henry ⭐🔥
2h •
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??🤔 the slices are so moist, it's unbelievable! 👏🏽👏🏽👏🏽. 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!☺️ 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! 😳🥴🤦🏽♀️ 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. 🥴 Oh the clumps I had to remove!😂 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! 😳😳. This is why I asked the question above about a 16 to 18 hour cold retard. Lesson learned… 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. 😉 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!😊😊😊😊
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