A minute ago I was reading someone’s question about rolling out the dough now I can’t find it or remember who asked it so I thought I would address it here and hopefully this is what you’re asking about. You roll in one direction, away from you and back, stretching the dough into a long strip. You don’t roll side to side across the width. When you roll across like that, you push the butter out the open edges and press your layers together, and keeping those layers separate is the whole game. That’s what builds the honeycomb. Between each fold, give the dough a quarter turn, then roll long again. Firm, even pressure, one direction at a time. Roll it long. Keep it cold. Let the layers stretch. Henry ⭐🔥

Well, here we are. Bake day. And it landed on the Fourth of July, so let’s make something beautiful today. 🇺🇸 Most of you have your dough or your butter blocks resting in the fridge right now, which means the hard part is behind you. Today’s the payoff. We shape, we proof, we bake. Here’s the game plan: 🥐 Pull your dough, roll it out long, cut your triangles, and shape ⏳ Proof until puffy and jiggly. This is the make-or-break step, so don’t rush it. French folks, you’re looking at a couple hours. Sourdough, yours runs longer, 3 to 5, so be patient with it. 🔥 Egg wash, then bake to a deep mahogany. Pale is underbaked. Let that color build. Now, two things about the heat. 🎇 First, the real one. This heat wave across the country is dangerous, not just uncomfortable. Drink your water, stay cool, and check on the older folks and neighbors around you. Your bread can wait. You come first. Take care of yourselves out there. 🇺🇸 Second, that same heat is sitting in your kitchen. Your final proof has to stay under 78F or the butter melts and weeps out before the croissants ever hit the oven. Find the coolest room in the house. If your kitchen’s running warm, the fridge is still your friend, use it to hold the proof steady. Keep a close eye today, because in this heat they can over-proof faster than you’d think. This thread is home base all day. 🎆 Post your progress right here. Your shaped croissants, your proof, your first tray out of the oven, your crumb shots when you cut in. And if you hit a snag, butter leaking, dough fighting you, proof looking off, drop it in the comments and I’ll walk you through it. I’m around all day. Let’s bake, everybody. 🇺🇸🥐 Perfection is not required. Progress is. Henry ⭐🔥🇺🇸

This beautiful tribute was done by my friend Sophie. https://www.instagram.com/sourdough_sophie?igsh=ZHkxaWoyZjA1amQ3

Does anyone else make their own yogurt, and use the whey in their bread? I just started making Greek yogurt again, and I always used it the whey in my yeast breads. I will be trying it in my SD, but has anyone used it in their starter? I would think it would be a good thing, like it is in the bread, but I don’t want to risk killing Myrtle. So has anyone used whey , instead of water in their starter?

Sliced into my cinnamon swirl again today for French toast. My goodness!