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.

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 ⭐🔥

My cute family pretzel making evening did not go according to plan, because does it ever when it comes to kids? Lol I was SO disappointed. Ran into a struggle with the dough and had to add more flour, I dunno if it’s a humidity thing or what but bread making has not been as smooth as I’d like it to be. And when it came down to baking them, I added more time because they were on the pale side. And after 20+ mins or so they STILL came out unmelanated, chile. I was over it at this point. But long story short, I ate two and lemme tell ya they were DA BOMB! Thus I say unto ye all. Trusteth the process brethren and sistren 😂 Sorry I’m two days late to the party~!

I came across a very telling video this morning about the hidden dangers in the flour that is sold in local grocery stores and big box stores all across the U.S.A. that most people, including me, are unaware of. Please take a few minutes and watch it. Disclaimer: *I am NOT a scientist *I am NOT telling you what flour to use or not use *I'm beginning to see the importance and value in milling your own flour. With that being said, would all of you who currently use fresh milled flour and/our you grind your own berries please share one thing to know about using fresh milled. Thank you https://youtu.be/RInmi8VYs3A?is=4BFF3qxOEfkFxxqw

This week the kitchen smells like pretzels. We’re making soft pretzels from scratch, and I mean the real thing. Chewy crust, soft pillowy inside, deep golden brown. Better than any mall pretzel you’ve ever had. Here’s the thing about a pretzel. What makes it a pretzel isn’t the shape. It’s the bath. Before these go in the oven, they take a quick dip in boiling water with baking soda stirred in. That alkaline bath is what gives you the dark color, the shine, and that chewy pull when you bite in. Skip it and you’ve just got bread shaped like a pretzel. That same bath is the magic behind our pretzel loaf, so if you’ve baked that one with us, you already know the secret. Three ways in this week. Pick the one that fits you: 🥨 Classic Soft Pretzels. Yeasted, start to finish in about two hours. Best entry point. https://pantry.bakinggreatbread.com/recipes/classic-soft-pretzels 🥨 Sourdough Soft Pretzels. Naturally leavened, deeper flavor, and you can stretch it overnight. Twists, bites, or buns. https://pantry.bakinggreatbread.com/recipes/sourdough-soft-pretzels 🥨 Kids Can Bake Pretzels. No mixer, built-in science lessons, made for little hands at the counter. https://pantry.bakinggreatbread.com/recipes/kids-can-bake-soft-pretzels Saturday we bake together. Working thread opens at 8:00 AM ET. Mix with us, post your photos, ask your questions in real time. No lye. No special equipment. Just baking soda, a pot of water, and your hands. Pull up a stool. Let’s twist. Perfection is not required. Progress is. Henry ⭐🔥