Brown Butter Peach Cobbler Cinnamon Rolls. Tangzhong dough, so they stay soft for days instead of hours. Roasted peaches folded right in, real fruit, no extract anywhere. A brown butter streusel across the top for that cobbler crust, and a buttermilk glaze with a little tang to keep it honest. Peyton keeps pushing me to see what a cinnamon roll can really be. She was right again. Twelve rolls, one 9x13 pan. Peaches are in season right now, so the timing's perfect. Full recipe, free, with the timers built in: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Want the technique behind that soft crumb? The tangzhong and enriched dough method lives in the Bread Authority: https://skoo.ly/s/enriched-dough Bake a pan this week and post your photos right here in the comments. I'll be watching for that streusel. Perfection is not required. Progress is. 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 ⭐🔥🇺🇸

Sharing here because when I showed my Runza test. A fellow baker or two requested the recipe when it was released. Ta Da here it is. https://thatsourdoughgal.com/sourdough-bierocks-runzas-recipe/#growUnverifiedReaderId=7401540c-72b2-495f-81fe-6c10092f589d&growAuthSource=espLink&growSource=espLink

Sometimes the biggest win isn't the loaf. It's the confidence behind it. @Jenny Rader-Bakos took sourdough beyond the expected with a beautiful fruit pizza topped with aquafaba whipped cream. That's what happens when you stop baking by fear and start baking by understanding your dough. Congratulations, Jenny. Thanks for reminding all of us that bread can be the beginning of something creative. ~Henry⭐🔥

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