Every one of us hits the same wall. You've mixed, you've folded, and now you're standing over the bowl asking the only question that really matters. Is it ready? For a long time the honest answer was "well, it depends." Depends on your kitchen temp. Your starter. Your flour. Your hydration. The clock lies to you, and a recipe written in somebody else's kitchen can't feel your dough. So we built something to fix that. The Fermentation Compass. https://compass.bakinggreatbread.com/ It's free, it lives right in your browser, and it does one thing well. It reads nine signals and tells you where your dough actually stands. Under. Ready. Over. Here's what it looks at: Temperature. Time. Percent rise. The dome on top. Bubbles on top. Bubbles on the sides. The wobble when you shake the bowl. The windowpane. And the smell. No single one of those tells the whole story. Put them all together and you've got a real answer instead of a guess. Then it goes one step further. You set your recipe profile once, your hydration, your leaven percentage, your flour type, and the "ready" window shifts to match your dough. A 65% yeasted loaf and an 85% high-leaven sourdough don't finish in the same place, and now the tool knows that. You can log a check every 30 to 60 minutes and watch the whole journey on a timeline. Download it. Learn your own kitchen. Next bake, you're not starting from zero. This one's ours. A Crust & Crumb Academy tool, built for the way we actually bake at home. Real signals. Real decisions. No more staring at the bowl second-guessing yourself. Go read your dough: https://compass.bakinggreatbread.com/ Perfection is not required. Progress is. ~Henry ⭐🔥 https://youtube.com/shorts/pCcIO7rXWnk?si=_PvAntVFxB4Zwyv4

We had so much fun making cinnamon rolls we decided to do the quick naan for dinner

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

Good morning all you bakers! The kitchen heating up! Rolling the dough for some great cinnamon rolls today to bake before the heat bakes me!

All week we've been taking these Brown Butter Peach Cobbler Cinnamon Rolls apart piece by piece. The dough. The jam. The brown butter. The crumble. The roll-up. The bake. Every little thing that separates a soggy mess from a showstopper. So I pulled it all together into one place for you. I built a full masterclass. Start to finish, every element we covered this week, laid out so you can watch it once and walk into tomorrow's bake calm instead of nervous. Yeasted or sourdough, whichever road you're taking, it's in there. 🍑 Here's what's waiting for you inside it: 1️⃣ The one rule that carries the whole bake, no free liquid. 2️⃣ The dough and the tangzhong that keeps these soft for days. 3️⃣ The cornstarch curve, so your fruit cooks down to a jam and never runs. 4️⃣ How to handle frozen, canned, apples, pears, or berries if peaches aren't your road. 5️⃣ The brown butter sequence, in the right order this time. 6️⃣ The hand-smear, the roll-up, and how to keep it all from sliding out. 7️⃣ The freeze-the-crumble trick, and how long is too long. 8️⃣ The pan strategy, big rolls out, small rolls in. 9️⃣ The heavy cream move for that gooey center. ⏰ Baking to temperature, not to the clock. Watch it tonight if you can. Get it under your belt. Then tomorrow morning, we bake together, and you'll already know every move before your hands are in the dough. This is the one we've been building toward all week. I can't wait to see your kitchens light up tomorrow. Who's baking with me? Perfection is not required. Progress is. Henry ⭐🔥 https://youtu.be/5mtgLf0ZbFQ