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 The sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We bake together Saturday morning. 🇺🇸🍑

Well here she is! I'm pretty sure I proofed good both times, but I did get the side issue. I also never bake sandwich bread at 375, so maybe next time I wont. I have a gas oven. The crumb will tell I guess? Anyways, started her yesterday at 2pm and had to put the dough into the fridge at bedtime. Woke at 5am and it looked great. I shaped and alloeed to sit out a bit and stuck back into fridge for 8 hours. The top was above pan. Both times it passed poke test. It smelled nice and tangy this morning so hopefully it has that signature tang. I replaced butter with olive and used a different ratio. Also used honey no sugar. Now I want to make a version with a stiff starter. But first, let's see what thr inside looks like. BTW, this dough was a nightmare and I had to do stretch and folds lol

Good morning! I started the tangzhong sourdough recipe yesterday from pantry and mixed my dough around 2pm. I let it sit out until around 10 pm before bed and stuck in fridge because I didnt want to over ferment and it wasnt ready yet. Dough temp was 78 all day. There was signs of life so I tucked her away. I woke this morning to find a beautiful dough but it smells tangy. Thats normal right? Just wanted to be sure its not sour milk as the recipe called for all milk and a counter fermentation. Its not unpleasant. Its like buttermilk sorta. Dough is puffy and has bubbles. Im going to shape soon. Just wanted to be sure the smell was normal. And is it okay to put shaped dough back into fridge and bake tonight? Do I have to let it rise slightly first? Thankyou! Im new to sourdough, so just checking lol

Not as flaky and delicate as what real croissant dough is going to give us this weekend, but honestly? Excellent practice. And these little guys came out beautiful. Henry ⭐🔥

Can I reduce my starter from 100 g down to 50g? Would I alsoneed to add the 25 g of flour and water to main dough to make up for the reduced starter amount? My night temps are a little warmer and id like to use less to keep the bulk counter ferment safe until morning. https://pantry.bakinggreatbread.com/onesheets/tangzhong-sourdough-sandwich-bread.html