🥐✨ This Weekend We Laminate ✨🥐 Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. 🧈 Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. 🥮 Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. 🦓 Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. ✨ Croissants are simply all three of those skills coming together. 🥐 Butter control from brioche. 🥐 Cold butter creating layers from babka. 🥐 Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. ❤️ We're gonna go slow, one fold at a time, and I'll walk you through every single step. 🛒 Before Saturday, gather a few things: 🧈 Good butter. The higher the butterfat, the better. European-style if you can find it. 🌡️ A cool kitchen, if you've got one... and a little patience. ⚖️ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.

Does anyone else make their own yogurt, and use the whey in their bread? I just started making Greek yogurt again, and I always used it the whey in my yeast breads. I will be trying it in my SD, but has anyone used it in their starter? I would think it would be a good thing, like it is in the bread, but I don’t want to risk killing Myrtle. So has anyone used whey , instead of water in their starter?

We’re constantly upgrading the tools we put in front of you, and today I’m excited to share the new Price Your Loaf Calculator. This tool helps you calculate: ✅ Your true cost per sellable loaf ✅ The lowest price you should accept ✅ A suggested retail price with a 60% gross margin ✅ Ingredient, labor, packaging, market, and travel costs ✅ The effect of bread that may not sell You can name the bread you’re pricing, like My Market White or Country Sourdough, and your numbers are saved automatically in your browser. 🔒 Your information stays on your device. Return using the same device and browser, and your saved loaf will still be there. 👉 Use the calculator here: https://price-your-loaf-fotm.vercel.app/ Open Price Your Loaf You can also install it so it works much like an app: 📱 iPhone or iPad Open it in Safari, tap Share, then choose Add to Home Screen. 🤖 Android Open it in Chrome, tap the menu, then choose Add to Home screen or Install app. 💻 Computer Bookmark it, or use your browse. https://price-your-loaf-fotm.vercel.app/ ~Henry⭐🔥 ---------------------------------------- Want to see everything From Oven to Market has to offer, and whether it's the right fit for you? Take the 60-second quiz: https://bakinggreatbread.blog/bread-business-quiz/

Pick yours now, because the prep starts before the bake does. I get the same question every time we laminate: "Am I ready for this?" Here's the honest answer. There are two versions in the Pantry, and one of them is built for exactly the baker who's never done this. 𝗥𝗼𝗮𝗱 𝟭: 𝗦𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁 𝗕𝗿𝗲𝗮𝗱. 𝗧𝗵𝗲 𝗼𝗻-𝗿𝗮𝗺𝗽. 350g of flour, 113g of frozen butter you grate right in on a box grater. No butter block. It's one loaf in a 9x5 pan, and it bakes low and slow at 375. This is lamination for the rest of us. If you've never folded butter into dough in your life, this is the one. You'll still get real flaky layers, plus sourdough tang as the bonus. 👉 https://pantry.bakinggreatbread.com/recipes/sourdough-croissant-bread 𝗥𝗼𝗮𝗱 𝟮: 𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗙𝗿𝗲𝗻𝗰𝗵 𝗖𝗿𝗼𝗶𝘀𝘀𝗮𝗻𝘁𝘀. 𝗧𝗵𝗲 𝗯𝗹𝗮𝗰𝗸-𝗱𝗶𝗮𝗺𝗼𝗻𝗱 𝗿𝘂𝗻. 500g of flour, a 250g butter block, three letter folds that build 27 layers, spread across three days. That's 50% butter to flour. That ratio is why they shatter when you bite them, and it's also why they'll test your patience. If you want the real Parisian croissant, this is it. Go in knowing it's a project. 👉 https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Nobody here loses points for picking the loaf. Finishing a bake you can actually finish beats quitting on one that scared you off. Pick the road that fits your weekend. Now the one thing both roads live or die on: the butter. 🧈Cold butter makes layers. When solid butter hits the oven, the water in it flashes to steam and pushes the dough apart into sheets. Warm butter just melts into the dough and you get a dense, greasy loaf with no layers. That's the whole game. 🎯The target is butter that bends without cracking. On the French recipe I give you the window: 13 to 16°C, about 55 to 60°F. Too cold and it cracks and tears your dough. Too warm and it leaves easy fingerprints and smears. You want it cool, firm, and pliable, same firmness as your dough.

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 ⭐🔥