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.

I tried each suggestion and have decided using bottled water is my game changer. The dough performed just as promised and I was delighted to receive this note back from a neighbor. Thank you for all the help!

Pics of today’s attempt (for the upteenth time) to make an acceptable sourdough loaf. I used Henry’s Foolproof recipe this time. Began process last night, carried my timer around all day for accuracy. Ingredients were measured in grams. Levain looked perfect. Temp hit the mark. My ingredients are all fresh. Folks, I am missing something with a regular loaf of sourdough. To date I havent had one loaf that had a nice rise with a pretty ear and browned crust. It hasnt been cut open yet but it just looks unfinished. My oven temps are on the mark. It was even cooked a few minutes more, Hoping magic would happen. Suggestions would be appreciated and I will try again.

First ever (successful) inclusions. First cold proof. I would like to get a browner color but concerned to leave it in oven longer (already baking 20 minutes longer to reach the 200 mark). Also should I be Brushing the extra flour away?