Write something
Pinned
⭐
🔥
1d •
🌾 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 ⭐🔥
Pinned
⭐
🔥
3d •
🥖 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.)
Pinned
⭐
🔥
2d •
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 ⭐🔥 𝘿𝙤 𝙢𝙚 𝙖 𝙗𝙞𝙜 𝙛𝙖𝙫𝙤𝙧 𝙖𝙣𝙙 𝙡𝙞𝙠𝙚 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙚 𝙬𝙝𝙞𝙡𝙚 𝙩𝙝𝙚𝙧𝙚 𝙞𝙛 𝙩𝙝𝙞𝙨 𝙞𝙨 𝙝𝙚𝙡𝙥𝙛𝙪𝙡 𝙩𝙤 𝙮𝙤𝙪.
5h •
I just donated again. Will you also help, if you can?
@Rhonda Talamo , @Sandy Chong , @Candi Brown-McGriff , @Colleen Vergara , @Henry Hunter 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 this is not about me! And for those who would love to donate, but are unable to, please consider my second donation, as your own.😉. But guys, we are a 1,000 member strong community! I know we can do this!😉. I believe in us!!!☺️😊 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..."🥴 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! 🤦🏽♀️ Goodness gracious!😳 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. But this is not about me! 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:
⭐
🔥
2h •
When Your Scale Dies at Midnight: A Stiff Starter Experiment
🌙 Last night around midnight I went to feed my starters for a little experiment I've been wanting to run. Stiff starter, two jars, side by side. One fed with water, one fed with pineapple juice. Same flour, same ratios, same temperature, same everything except the liquid. Except my kitchen scale had other plans. ⚖️ Scale Trouble The display started flashing "unstable." Then the numbers just started running. 12g. 47g. 3g. 89g. Whether there was anything on the scale or not. I sat there for a few minutes trying to coax it back to life, recalibrate, reset, the whole routine. Nothing. So I did what bakers did before digital scales existed. I went by volume. A quarter cup of liquid in each jar (water in one, pineapple juice in the other), and a half cup of flour each. Stirred them stiff, capped them, and went to bed. 🔬 What I Found This Morning Nine and a half hours later, both jars had risen to about the same height. Domed caps, pulled away from the sides of the glass, looking active. From the front, they looked like twins. But from the top, the story changed. 🔹 The pineapple jar (left): glossy, slack surface. Bubbles broken open. Bigger, more open holes throughout the body when you look through the side of the glass. The structure had given way. 🔹 The water jar (right): tighter, drier surface. You could still see the swirl pattern from how I mixed it. Smaller, more uniform bubbles. The structure was still holding. 🧠 Why This Happens Pineapple juice brings two things plain water doesn't: sugar and acid. Sugar gives the wild yeast a faster food source, so fermentation accelerates. Acid drops the pH and starts breaking down the gluten structure. Together they push a starter past peak faster and degrade its structure even at stiff hydration. Same rise height. Completely different internal behavior. 📌 The Takeaway Pineapple juice is a great tool for waking up a brand new starter in the first few days. The acid suppresses the bad bacteria long enough for your wild yeast to get established. But once you have a healthy, mature starter, pineapple juice isn't doing you any favors. It just accelerates fermentation and breaks down the structure you've worked to build.
1-30 of 1,675
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by