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1d •
Week 2 of the Road to Sourdough is here. ☘️ We're baking the Market Day White. 🍞🔥
There's a yeasted version and a sourdough version. Both are in the Recipe Pantry and both will be part of Saturday's bake-along. Nobody gets left behind. https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted But here's what I want you to hear: the yeasted version this week is built to mimic sourdough. Same shaping. Same scoring. Same process. You're not just baking a loaf, you're learning the muscle memory you'll need when we switch to sourdough next week. And that's the key word. Next week we go sourdough.🌈 💰 If you don't have a starter going yet, right now is the time. Not Saturday. Not Friday. Now. A starter needs at least 5-7 days to be ready to bake with and next week's bake is going to be worth showing up for. Here is your recipe https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=sourdough-starter-from-scratch More on all of this this afternoon. Stay close. 🍀 — Henry ⭐🔥
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2d •
This Saturday we're baking Henry's Market Day White. Here's why this bread matters right now.
Last week we made naan. You learned what happens when baking soda hits acid, when yeast does the lifting, and when a sourdough starter runs the show. Three versions of the same flatbread. Three different engines. Now we take that understanding and put it into a real loaf. Market Day White is the first bread I ever sold at a farmers market. It's a simple white loaf with a crackling crust, an open crumb, and a flavor that made people come back every single week. It's also one of the most important training breads you'll ever make. Here's what's different about this week: we're offering two versions. Yeasted — If you're a yeasted baker, this is your bread. Instant yeast, 75% hydration, 1-2 hour bulk. You're going to learn shaping, you're going to learn how to read your dough, and you're going to learn to score. This loaf is forgiving. It wants you to succeed. Sourdough — If your starter is active (or getting close), this is your bridge. Same recipe, same technique, same hydration. The only difference is the engine. You're going to handle a sourdough loaf for the first time using a bread you already understand. That's the whole point. No fear. No mystery. Just a different way to make the same bread rise. We're also introducing scoring this week. Market Day White is the perfect bread to learn on. The crust is forgiving, the dough holds its shape, and a simple cross or slash pattern will open up beautifully in the oven. This is where you start building the skill you'll need when we get to sourdough scoring in the weeks ahead. If you don't have a lame yet, don't worry. A sharp razor blade or a serrated knife will work. But if you want to invest in a real tool, I'll have more on that soon. If you don't have a starter yet, start one now. The full sourdough starter recipe is in the Recipe Pantry. You have time. By the time we get to the Foolproof Sourdough Loaf in two weeks, you'll be ready. 👉 Market Day White (both versions): https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white
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Jan 6 •
A Note About the Culture We're Building Here
A lot of you came from Facebook. I run Baking Great Bread at Home over there, 40,000+ members, and I love that community. But I want to be honest about something. On Facebook, you often get one of two things: criticism without substance or compliments without critique. Someone posts a loaf and the comments are either "Beautiful!" when there's clearly something going on, or unhelpful jabs that don't teach you anything. People mean well. They're trying to be kind. But kindness without honesty doesn't make you a better baker. This is a different place. Crust & Crumb Academy is exactly that: an academy. This is where you come to hone your skills and get better. That means when you ask for feedback, you're going to get it. Real feedback. Specific feedback. The kind that actually helps you improve. I'll always be kind. I'll always be encouraging. But you're not going to get empty platitudes from me. If I see something in your crumb, your shaping, your scoring, I'm going to tell you what it is and how to fix it. That's what coaches do. And I want you to do the same for each other. When someone posts a bake and asks for critique, give them something useful. Tell them what you see. Ask questions. Share what's worked for you. That's how we all get better. This is a teaching environment. We're not here to collect compliments. We're here to make better bakers. Perfection is not required. But growth is the goal. Let's get to work. ~Henry
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3d •
Naan Bread Summit Bake-Along Recap
Angela Sides-McKay woke up Saturday morning, looked at her overnight sourdough naan dough, and realized there was no egg in it. Most people would've panicked. Angela grabbed a coffee, came back, mixed half an egg into that cold stubborn dough, and said "What's the worst that can happen?" By afternoon she was posting photos of a hybrid sourdough-yeasted naan she'd invented on the fly. Her sister Vera ran the yeasted version beside her. Side-by-side batches in an 80-degree kitchen. Angela's verdict by dinner? The hybrid was softer than the straight yeasted. She turned a mistake into a technique. That's how Saturday went. The main bake-along thread hit 896 comments. Thirty-eight members showed up across 9 separate threads — the main working thread, a laminated fold technique discussion, a sourdough naan showcase, a biga naan experiment, a naan pizza spin-off, a fresh yeast follow-up with 10 photos, a "did we all just crush this?" celebration post, and Henry's Baker Spotlight on Linda Dubuque. This wasn't a bake-along. This was a naan summit. Tracy Havlik kicked things off early: "First, we must caffeinate, then we hunt for Greek yogurt and non-Greek yogurt." She wasn't kidding. Tracy ran at least three versions throughout the day, posted photos of every one, and was still in the thread at midnight encouraging late bakers. Colleen Vergara posted shaping videos for the group — cheese-stuffed naan, pepperoni-filled naan, and two laminated shaping demos for Oliver Wing's butter-garlic-cilantro coil method. Those videos became the reference point for the entire day. Twelve likes on a single comment. That's community teaching at its best. Linda Glantz checked in with her starter looking happy and chose the sourdough path. Sandy Chong was right behind her. When Henry asked who was doing the laminated fold, the thread lit up. The laminated fold thread alone pulled 30 comments and turned into a real-time troubleshooting session when Corliss Groover's sourdough naan felt too stiff. Henry jumped in: check the recipe, the active sourdough version has an egg, the discard doesn't. Crisis managed.
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48m •
No Dutch oven? No problem.
Henry's Market White is one of my go-to Saturday bakes, and the recipe is built around a Dutch oven. But a lot of you have asked about baking it in a loaf pan instead. Totally doable. Same dough, same flavor, same results. You just need to know a couple of adjustments. The graphic breaks down both methods. Standard loaf pan gets you a soft, sliceable sandwich loaf. The double pan setup mimics your Dutch oven by trapping steam, and that's what gives you the bakery-style crust and oven spring. Shape matters. Proof for height, not spread. And trap that steam if you want the crust. Here's the full recipe: https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted Bake it this weekend and drop your results below. I want to see those loaves.
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