I wonder if you ever feel this way? With all the baking that I do, and have done all this week, I have no bread in the house and I’m excited that I have to make some.

🍑 Brown Butter Peach Cobbler Cinnamon Rolls — Week 26 A migraine, a heatwave, and a mango marathon didn't stop Sandy Chong from baking, and by the end of the day she'd welcomed a brand-new member into the giant-roll club. Maureen Kilbride forgot her tangzhong Friday night and still hosted brunch Saturday morning. Robert Caldas let Henry fix his lumpy yudane in front of the whole room. 1,304 comments in the working thread alone, and a full week of real life, cancer recovery, fibromyalgia, a first Saturday bake from Honolulu, showing up anyway. Full recap is live: https://cerulean-grove-s8gt.here.now/ This week we featured: @Sandy Chong @Maureen Kilbride @Donna Angelo @Candi Brown-McGriff @Patt Stanaway @Susie Kendall @Robert Caldas @Cyrill London @Lizel Maleta @Barb Kratzmann @Briana Rodulfo @Sue Peterson @Deborah Karaban @Tammi Thurston @Ann Snow @Judy Lyle @Mary Nunaley @Ehsan Omara @Angela Sides-McKay @Linda Glantz @Pat Van Schalkwyk @Stacey Avraham @Colleen Vergara @Heather Lattanzio @Cheryl Odden @Michele Nilson @Mauvette Bailey @Jen Dolan @Lisa D @Shirley Suttle @Linda Gregory @Jana Hassett @Scott Fisher, Jr. @Tamsin Boshoff @JoAnn Amato @Jayla Weaver @Anne-Marie Bilella @Tina Shafer @Dianne Givens @Jewels Allison @Dusty Commons @Jesse and Veronika Olson @Jenny Rader-Bakos @Jill Hart @Cynthia Powell @Kim Cochran @Nicole Dawson @Stephanie Noble

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.

@Henry Hunter C & C Family...let's be careful out there! When I first heard about this it was 300 cases, then more cases in a few states. Then 700+ cases in 11 states, and now it's 1500 cases in 31 states as of yesterday, July 10. Just want everyone to be safe! 🙏🏽🙏🏽https://time.com/article/2026/07/08/cyclosporiasis-outbreak-diarrhea-produce/

This is a hybrid loaf. 200g of fresher discard and 1/2 tspn of yeast. This nice soft white sandwich crumb with it stark golden brown crust is a beautiful contrast. She did 20 hours cold proofing. I find it fun that even in such a pillowy tight crumb you can see the swirl from my shaping. Great way to use discard. I was supposed to take out of the oven at about the upper 190°'s - 200°f but it reached 205°