@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/

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.

I’m still working on the full bake-along recap, that’s coming, but first I had to show you what I did with my leftover peaches. I couldn’t let them go to waste. So I made a peach cobbler. Not just any cobbler. This one’s got a drop butter biscuit topping, big craggy spoonfuls of buttery biscuit dropped right over the warm peaches. Before it goes in the oven, I brush the tops with cream and give them a good sprinkle of turbinado sugar. That’s what gives you those golden, crackly, sparkling tops with a little crunch in every bite. Soft, jammy peaches underneath, tender biscuit on top. It’s summer in a dish. And here’s the good part. The recipe is already up in the Recipe Pantry, where you can find all our recipes in one place, free and written out step by step: www.recipepantry.app Go pull it up and put those peaches to work while they’re still in season. Perfection is not required. Progress is. Henry ⭐🔥

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.

First time, I attempted to bake a cheesy sourdough bread inclusions. I open baked and love the S-Score. The cheese burnt very fast and I even lowered the temperature and covered it with foil, but only helped slightly. Next time, I need to bake it at a lower temperature. I baked 2 and met and made a wonderful friend at a Publix coffee bar this week. He saw my homemade hamburger buns which I gave my friend who works there. He requested me to bake him a cheese sourdough bread. I took his challenge and baked 2 today. I told him about our wonderful Academy and learnt only from the best to bake sourdough bread baker, Chef Henry @Henry Hunter He wanted the link immediately and joined. Please welcome @Dewayne Clark to our awesome community and family. Dewayne, please ask any questions you wish as this is how we expand our knowledge. Welcome and have tons of fun with us learning and baking together. 🍞