This is the bread we're baking tomorrow. Both versions, yeasted and sourdough, are in the Pantry.Krusty is there to walk you through it if you need help. So am I. 👇 Here’s what I want you to know 🟡 The Yeasted VersionForgiving. Flexible. Gets it done. Mix it → rise → punch it down → shape → second proof → bake.That’s it. Bread on the table. But if you want better flavor…After shaping, put it in the fridge 4 to 6 hours before baking. Want to push it further?Leave it up to 48 hours. More time = more flavor. Every time. 🔵 The Sourdough VersionSame idea. Just slower. Let time do the work. That’s where the flavor lives. 🧀 Let’s Talk Inclusions This is where it gets fun. Yeasted Dough:After you punch it down, stretch it into a sheet.Add your inclusions, cheese, herbs, olives. Fold it up, do your letter fold, then into the banneton.That’s your window. Sourdough:Add inclusions after the first coil fold or stretch and fold. Then let the next 1 to 2 folds work them in. 🧀 Cheese Matters Shredded cheese melts into the crumb. You’ll get pockets of flavor, but it blends into the bread.Cubed cheese holds its shape, gives you those gooey pockets, and visible chunks. Both are great. Just different results. ⚡ Diastatic Malt Powder I used a little this week for that deep golden crust. Here’s the deal: A little = beautiful colorToo much = ruined loaf Start with 1/4 teaspoon per loaf.Then adjust from there. 🔪 Scoring Tips You need a sharp blade. No exceptions. A dull blade will drag and tear your dough. Pro tip:Use baker’s twine or a piece of string to lightly mark your loaf into quadrants before scoring.It keeps you oriented and helps you land clean, balanced cuts. If you need a lame: http://wiremonkey.com/henryhunter They also make excellent wood pulp bannetons. Same link. No lame yet?A sharp knife will get it done. ⏰ Plan Ahead Want better flavor? Make your dough today or tonight→ fridge→ bake with us tomorrow 📖 Recipe (Both Versions)https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white

This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥

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