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9h •
The Baguette Staircase — Saturday Bake-Along Recap, Week 17
I fell asleep at my desk Friday night. Woke up at 6:55 with keyboard creases on my face and the working thread already moving without me. That’s the story of Week 17. Not the bread. The bakers who decided to show up scared and bake anyway. 🥖 1,869 comments in the working thread 🥖 ~10,300 interactions across the week 🥖 63 new bakers 🥖 954 members and counting First-timers got cheered into next week. Robert Caldas baked the loaf he didn’t think he was ready for. Stacey said it best: “Never let the ‘F’ word ‘Fear’ stop you.” The full recap, every name, every story, lives here: 👉 https://lemon-diner-3mj4.here.now/ To everyone who climbed a step this week — next Saturday we climb the next one. ~ Henry ⭐🔥
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2d •
🌟Saturday Bake-Along: Baguettes Working Thread🔥💯
Today we're baking baguettes. If you've been waiting for the right week to try them, this is it. Here's how the working thread runs: drop in throughout the day, share where you are in the process, post photos, ask questions as they come up. I'll be in and out answering. The whole point is that nobody bakes alone today. A few things to keep in mind before you start: Hydration matters. Baguette dough is wetter than a sandwich loaf and that's on purpose. Don't fight it with extra flour. Trust the folds. Shape with intention. The pre-shape sets up the final shape. Rushing the pre-shape is the number one reason baguettes come out lumpy or uneven. Score with confidence. One quick motion, blade angled almost flat to the dough. Hesitation gives you a torn loaf instead of a clean ear. Steam is non-negotiable. Whatever method you use, get steam in that oven for the first 10 minutes. No steam, no crust, no shine. If you need the recipe, here it is: https://pantry.bakinggreatbread.com/ Drop your starting time below so we can see who's mixing when. Photos welcome at every stage. Floury counters, ugly pre-shapes, perfect oven spring, all of it. Let's bake. Perfection is not required. Progress is. Henry ⭐🔥
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4d •
Yeasted vs Poolish vs Sourdough Baguettes. Which One Should You Bake?
There are three ways to make a baguette at home. Yeasted, poolish, and sourdough. They all end up looking like the same loaf, but the journeys are completely different. In this video I walk you through all three. Who each one is for, when it makes sense to pick which path, and the three things that matter more than the recipe itself. If you've ever stood in your kitchen wondering which baguette you should actually start with, this is the breakdown you've been looking for. Pick yours for this weekend's bake-along: 🥖 No starter? Start here. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Want bakery flavor without managing a starter? https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 🥖 Active starter ready to go? https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We've been climbing this staircase for three weeks. Couche on the ciabatta. Poolish on the ciabatta. Now scoring and the roll-out shape on the baguettes. Nothing wasted. Watch the video. Pick your path. Drop questions before you bake. Easier to fix dough than crust. Perfection is not required. Progress is. Come bake with us. — Henry ⭐🔥
3h •
Hiiiii!
I’m back! Just caught up on all things bread here on Skool! You guys did so great! I missed our bake alongs and can’t wait to participate with you all this weekend!
3h •
A Winner
We all grossed out over the banana pudding sourdough video @Henry Hunter posted this week. It isn’t exactly that recipe, but my version using a babka dough. I would make this again, especially for my “manner puddin’” loving friends and family. Recipe: Sourdough Banana Pudding Babka (Pullman Pan Version) 🥖 Dough (soft, enriched sourdough) Ingredients: - 500g bread flour - 100g active sourdough starter (100% hydration) - 200g whole milk (warm) - 2 large eggs - 80g sugar - 8g salt - 100g unsalted butter (softened) - 1 tsp vanilla extract (optional) - 20g milk powder (optional, for softness) Method: 1. Mix everything except butter until shaggy. 2. Rest 30 minutes. 3. Knead in butter gradually until smooth and elastic (windowpane stage). 4. Bulk ferment: 4–6 hours at room temp OR 2–3 hours room temp + overnight fridge 👉 Dough should be slightly puffy, not doubled. 🍮 Thick Banana Pudding Filling (freeze-dried version) Ingredients: - 1 box instant vanilla pudding (like Jell-O) - 300g cold milk (reduced amount for extra thickness) - 25g freeze-dried bananas (powdered) - 40g brown sugar - 1 tbsp cornstarch - ½–¾ cup crushed Nilla Wafers Method: 1. Whisk pudding mix + milk (use less milk than package directions). 2. Let set 5 minutes until very thick. 3. Mix in banana powder, brown sugar, cornstarch. 4. Fold in crushed wafers last. 5. Chill 20–30 minutes. 👉 Texture = thick, spreadable paste (not loose) 🌀 Shaping for Pullman Pan (standard 9x4x4” Pullman) 1. Roll dough into ~10x16 inch rectangle. 2. Spread filling evenly, leaving a 1-inch border. 3. Optional: sprinkle extra wafer crumbs for structure. 4. Roll tightly into a log. 5. Chill 20–30 minutes (critical for clean layers). 6. Slice lengthwise. 7. Twist halves together (cut sides up). 8. Place into greased Pullman pan. ⏳ Final Proof - Room temp: 3–5 hours until dough rises ~80–90% of pan heightOR - Overnight fridge → bake next day
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