It’s time, bakers. Let’s make something stunning. This week we’ve covered the dough, the filling, the shaping, and the science behind all of it. You’ve had the tutorials, the videos, the prep checklist. Now we bake. Toggle to the sourdough version on the recipe page if that’s your path today. Three star breads on the table this week: 🧄 Savory Spanakopita — spinach, feta, mozzarella, cream cheese, garlic, red pepper flakes 🩷 Two-Tone Beetroot — pink and white dough with cinnamon filling 🍯 Cinnamon Sugar — softened butter, cinnamon sugar, simple glaze Same dough. Same shaping technique. Pick your star. How this works: Bake at your own pace. Post photos as you go. Mixing, filling, shaping, the raw star before it goes in the oven, the final reveal when it comes out. Ask questions in real time. Help each other out. Show us that star. 🧈 Soften your butter. Don’t melt it. 🥬 Squeeze the spinach DRY (savory bakers). 📏 Roll your circles to 12 inches. 🔪 Cut into quarters first, then halve each section for even strips. 🌀 Twist OUTWARD, then pinch the ends like you mean it. 🥚 Egg wash the white dough only if you’re doing the two-tone version. 🌡️ Internal temp: 190F (88C) at the center. ⏰ Cool 15 minutes before pulling apart. 📸 Drop your first photo when you start mixing. I’ll be here all day.​​​​​​​​​​​​​​​​ Perfection is not required. Progress is. ⭐ Two-Tone: https://pantry.bakinggreatbread.com/recipes/beetroot-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Spanakopita-inspired filling: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?variant=yeasted Sourdough savory: https://pantry.bakinggreatbread.com/recipes/sourdough-savory-star-bread?variant=yeasted