This week we're not turning the oven on. It's July. It's hot. Nobody wants to bake a loaf in a 475 degree box when it's already 90 in the kitchen. So we're taking the whole thing to the stovetop, and we're chasing one of the most satisfying moments in all of baking: the pocket. You roll out a flat little disc. You lay it on a screaming hot skillet. And in about 90 seconds it balloons up into a full pocket right in front of your face. Here's the thing nobody tells you. That puff isn't magic. It's oven spring in miniature. The water in the dough flashes to steam, the steam wants out, and if you rolled it even and got your pan hot enough, the top and bottom lift away from each other in one clean sheet. Same science as a good crumb. You just get to watch it happen in real time. We're running two paths this week: 🔥 Yeasted, same day, start to pocket in about 2.5 hours: https://recipepantry.app/recipes/pocket-pita 🌾 Sourdough, fed by your starter, deeper flavor, longer rise: https://recipepantry.app/recipes/foolproof-pita-bread Both use the same shaping, the same rolling, the same puff drama. Pick your lane. The pocket rule, memorize it: 🥖 Roll it even, edge to edge 🔥 Get the surface truly hot before the dough touches it ✋ Go light on the bench flour, too much seals the layers open and the steam escapes And if one doesn't puff? It's still good flatbread. Fold it around whatever you're eating and roll the next one hotter. That's not a failure. That's the lesson. Recipe's in the Pantry. Ingredients are cheap and you probably have all of them right now. Prep your dough Friday night or Saturday morning, and let's fill some pockets. Drop a photo of your best puff in the comments. I want to see them balloon. Perfection is not required. Progress is. Henry ⭐🔥 https://youtu.be/n4ff1lKf-Vw

For those of you already in the course, you have Pro. This is for the baker standing next to you who is not in yet but keeps asking how you price your loaves. Send them here. Recipe Pantry Pro is available on its own now for a one time $97. Scaling, cost and profit math, and production timelines built into every recipe. And there is a free working recipe on the page, my Foolproof Sourdough Loaf, so anyone can see what the tool does before they buy. Share it with someone who needs it: https://recipe-pantry-pro.vercel.app https://youtu.be/BQOh0NjfWrw

Morning, everybody. Today we’re baking focaccia, and we’re doing it two ways so nobody sits this one out. If you keep a starter alive, there’s a path for you. If you don’t, there’s a path for you too. Same bread, two roads, and neither one is the lesser version. Here’s how the day works. The yeasted path (bake today). This is your same-day bake. Mix this morning, let it rise while you go about your Saturday, dimple it, oil it, bake this afternoon. Warm focaccia on the table by dinner. If you’ve never made focaccia before, start here. It’s the most forgiving loaf you’ll ever pull out of an oven. The sourdough path (start today, bake tomorrow). Focaccia with a levain is an overnight bread. Mix it today, let it bulk slow, cold-proof it in the pan overnight, and bake tomorrow morning. If you fed your starter last night and it’s ready to go, you can run it on a longer same-day schedule, but don’t rush it. The tang and the open crumb come from the wait. Two things that decide whether your focaccia is good or just fine, no matter which path you take: More oil than feels reasonable. In the pan and on top. Focaccia fries a little on its bottom. That’s the point. Bake it darker than feels comfortable. Pale focaccia is underbaked focaccia. Push the color. Now the part that makes it a bake-along. Post in this thread as you go. Show me your dough after the first rise. Show me the dimples before it bakes. Show me the crumb when you tear into it. If something looks off, post it and ask. Somebody here has hit the same wall and climbed over it, and that’s the whole reason we bake together on Saturdays. Recipe’s here so you’re not guessing: Free Recipe Pantry, focaccia recipe: https://recipepantry.app/recipes/summer-garden-focaccia https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Hunter Members, the market version with the scale slider and cost math lives in Recipe Pantry Pro: https://from-oven-to-market.lovable.app/pro