That little pot of paste cooking on the stove is the secret to cinnamon rolls that stay soft for days, not hours. Here’s what’s happening. When you cook flour and milk together, the starches gelatinize and grab onto water. That trapped moisture stays locked in your dough through the bake, so your rolls come out tender and pillowy and they hold that softness long after they’ve cooled. In this case, for this recipe, I’m using 125 mL of whole milk and 25 g of bread flour. I then heat it gently, stir constant until it thickens into a paste. Two, three minutes and you’re done. Cool it all the way before it goes near your dough, and you’re set. This is the technique we are using in the brown butter peach cobbler cinnamon rolls we’re baking for the bake-along this week, streusel topping and all. Simple move, big payoff. Perfection is not required. Progress is. ~ Henry ⭐🔥

Does anybody have a good Sandwich loaf recipe using sourdough discard? Please.

I didn’t get to bake with everyone yesterday so when we got home from our outing I had starter that needed to be used up. So I mixed up two loaves with the ingredients I had on hand. One loaf is a Roadted Garlic & 3 Cheese Loaf and the other is a 3 Cheese Loaf. Fermentation went pretty quickly be a my starter inoculation was 23% and my kitchen was 81*F. I did my initial mix at 4pm and I was shaping at 8pm. I bulk fermented to 50%, shaped and straight to the fridge until this morning at 9:30am.

I wanted hamburgers for dinner so o made some buns from scratch. Senior Kane’s recipe, tanghzong method.

Morning, bakers. Today's the day. Pull up a chair, this thread is home base. Here's how it works. Drop your photos, your questions, and your wins right here in the comments as you go. I'll be in and out all day answering. You don't have to keep up with the clock, jump in whenever you start. Before you start Three recipes, pick your lane: 🥨 Classic yeasted, the fast one, about two hours start to finish 🌾 Sourdough, the flavor play, for those who fed a starter 👧 Kids version, simple bites, pull the little ones in All three are in the Recipe Pantry. The one thing every single one of them needs: the baking soda bath. That's what makes a pretzel a pretzel. Today's rhythm 🕐 Mix and rest your dough 🕑 Shape, don't fight the gluten, let your ropes rest in rotation 🛁 Thirty seconds in the bath, quick in, quick out 🔥 Bake at 425 until deep golden brown 🧈 Butter the second they leave the oven, salt while wet so it sticks Drop in the comments 📸 Your dough, your shaping, your bakes, all of it ❓ Any question, no matter how small 🆘 Stuck? Tag me right here and I'll walk you through it I baked a full batch yesterday and took a pile of notes I'll be sharing all day. First pretzel always looks rough. By your fifth, it clicks. Ugly pretzels taste just as good. Let's bake. 🥨 Perfection is not required. Progress is. Henry ⭐🔥