Well, we survived Croissant Week. 🥐👏 All that lamination, all those butter layers, all that patience. You all showed up and did the hard thing, and I couldn’t be prouder of the folds that came through this kitchen. Now it’s time to let summer all the way in. ☀️🍑 This week we’re baking Brown Butter Peach Cobbler Cinnamon Rolls, and this one’s personal. I’m a South Carolina boy. Down here in the Deep South, peach cobbler isn’t just dessert. It’s a staple and a delicacy both at once. It’s the thing that shows up at the church supper, the Sunday table, and the family reunion, and everybody’s grandmother swears hers is the best. That cobbler is in my bones. 🧡 So I did what I always end up doing. I took something I grew up loving and turned it into something we all already know by heart, the cinnamon roll. Peach cobbler on the inside. Pillowy roll on the outside. Brown butter running through the whole thing. And a streusel top that’ll have your house smelling like a Carolina summer. 🔥🍑 And I’ll be honest, this one came out of my daughter Payton. She’s always challenging me, always poking at me to take it one step further. Don’t play it safe, Dad. So here we are. Cobbler in a cinnamon roll. That’s a Payton bake if I ever made one. ⭐ No fresh peaches where you are yet? Don’t worry. Frozen and canned work great, and I’ll walk you through every swap this week so nobody gets left out. Here’s the recipe so you can look it over before Saturday: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls We bake together Saturday morning. 🇺🇸🍑 Between now and then I’ll take you through the brown butter, the roasted peaches, and how to prep ahead so Saturday feels easy instead of frantic. Who’s in? Drop a 🍑 below. Perfection is not required. Progress is. Henry ⭐🔥

If your kitchen is running above 80 degrees right now, everything changes. Your starter is more active. Your dough is fermenting faster. Your bulk fermentation window shrinks. And your proofing schedule from last winter is completely wrong. Here's how to adjust. Feed your starter less frequently or reduce the feeding ratio during peak heat. A starter that normally needs feeding every 12 hours might need it every 6 or 7. Watch the rise, not the clock. Cut your bulk fermentation time by 20 to 30 percent. If you normally do 5 hours at 72 degrees, plan for 3.5 to 4 hours at 85 degrees. You're watching for the same signs (30% rise, bubbles, slightly domed top), just on a faster schedule. For final proof, if your kitchen is over 80 degrees, use the fridge. Cold retard overnight is your friend right now. The dough will tell you when it's ready in the morning. Look for that slight jiggle in the basket. The bread doesn't care about the season. It only cares about temperature and time. You control both. What's your kitchen running today?

These will knock you straight out of your shoes

It’s the 4th of July and the forecast is for 104°F outside. The garden is full of fresh herbs. That means it’s time for Focaccia. This is a same-day recipe. Started at 6AM and out of the oven at 9AM, before the heat of the day. It’s great for a ‘Caprese Focaccia Sandwich’ with balsamic glaze. 9×13-inch (23×33cm) baking tray Total dough: 947 grams; Total flour : 500 grams; Water 80%; Instant yeast 1.4%; Honey 2%; Salt 2%; and Olive oil 4%. Ingredients: * 500g strong bread flour * 400ml warm water * 7g instant yeast (1½ tsp) * 10g honey (2 tsp) * 10g salt * 20g olive oil (1½ tbsp) * Toppings: Olive oil, fresh rosemary, halved olives or cherry tomatoes & flaky sea salt. Methods: 1. Mix the lukewarm water, honey, and yeast. Add the flour and mix until no dry flour remains. Add the salt and olive oil, then mix just until combined. Cover and rest for 30 minutes. 2. Stretch + fold every 30 mins (x3). 3. Generously oil a 9×13-inch (23×33cm) baking tray. Gently transfer the dough into the pan without punching out the air. Let it relax naturally instead of forcing it into the corners. Cover and let it rise for 1½–2 hours, or until doubled and very puffy. 4. Drizzle generously with olive oil. Coat the rosemary and halved olives in olive oil before placing them on top so they don’t burn. Using well-oiled fingertips, gently press dimples all over the dough without deflating it. Sprinkle with flaky sea salt. 5. Bake at 450°F (232°C) for 20–25 mins until golden. Tips: Keep your hands wet or lightly oiled while handling the dough, be gentle to preserve the bubbles, and don’t be shy with the olive oil, it creates that crispy, golden crust.

We picked the one bake that hates heat the most, on the hottest holiday weekend of the year, and we did it anyway. Two working threads, 1,800-plus comments, first-timers pulling their first croissants at nightfall, and a whole room holding each other up through a heat dome. Ann Snow's dough fought her from 6:12am to dark and she still got them out of the oven. That's the whole story. Full recap is live: https://still-orbit-xf2s.here.now/ This week we featured: @Ann Snow @Sandy Chong @Cheryl Odden @Mauvette Bailey @Maureen Kilbride @Colleen Vergara @Linda Glantz @Barb Kratzmann @Deborah Karaban @Judy Lyle @Candi Brown-McGriff f @Mary Nunaley @Stacey Avraham @Heather Lattanzio @Melissa Molaison @Susie Kendall @Michele Nilson @Donna Angelo @Pat Van Schalkwyk @Jenny Rader-Bakos @Ehsan Omara @Michel Jodoin @Candy Barnes @Jill Hart @Ruby Dack @Jen Dolan @Lisa D @Dusty Commons @Victoria Merriwether @Pam Cote @Travis Crawford @Jana Hassett @JoAnn Amato @Angela Sides-McKay @Tammi Thurston @Tamsin Boshoff @Annette Mitchell @Rhonda Talamo @Linda Gregory @Gareth Parkes @Kathee Judd @Timothy McQuaid @Robert Caldas