We picked the one bake that hates heat the most, on the hottest holiday weekend of the year, and we did it anyway. Two working threads, 1,800-plus comments, first-timers pulling their first croissants at nightfall, and a whole room holding each other up through a heat dome. Ann Snow's dough fought her from 6:12am to dark and she still got them out of the oven. That's the whole story. Full recap is live: https://still-orbit-xf2s.here.now/ This week we featured: @Ann Snow @Sandy Chong @Cheryl Odden @Mauvette Bailey @Maureen Kilbride @Colleen Vergara @Linda Glantz @Barb Kratzmann @Deborah Karaban @Judy Lyle @Candi Brown-McGriff f @Mary Nunaley @Stacey Avraham @Heather Lattanzio @Melissa Molaison @Susie Kendall @Michele Nilson @Donna Angelo @Pat Van Schalkwyk @Jenny Rader-Bakos @Ehsan Omara @Michel Jodoin @Candy Barnes @Jill Hart @Ruby Dack @Jen Dolan @Lisa D @Dusty Commons @Victoria Merriwether @Pam Cote @Travis Crawford @Jana Hassett @JoAnn Amato @Angela Sides-McKay @Tammi Thurston @Tamsin Boshoff @Annette Mitchell @Rhonda Talamo @Linda Gregory @Gareth Parkes @Kathee Judd @Timothy McQuaid @Robert Caldas

I thought I’d share tonight’s dinner since we recently learned about lamination in the group. I made the King Arthur Flaky Puff Crust Pizza recipe: https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe. I highly recommend giving it a try if you enjoyed the croissant bread bakealong. This is my 2nd attempt. My guys gave it rave reviews, but it was a bit of a struggle to make it in a warm kitchen. Last time I made it was in the winter and it was much easier to work the dough. My dough warmed up too quickly today and I had to keep taking breaks to put it back in the refrigerator. I forgot to take pictures before I served the pizza but here are a few shots.

You can find the recipe in the Recipe Pantry. I’ve made the sourdough twice and yeasted version once. Both are equally delicious . My only suggestion is that if you make the sourdough start early enough in the morning so that you can finish in one day because if you refrigerate the dough overnight it’s gonna fight you the next morning. Now maybe I didn’t let my dough warm up enough before I started working with. I let it rest repeatedly to no avail. The first time I made the sourdough ones I made them all in one day and the dough stayed soft and very supple. Rolling them out was no trouble. The second time I refrigerated overnight, fought and lost. They baked up just as tight as they were when I was trying to roll them. 🤣🤣🤣

Weekly loaves of pain au levain - tried some new scoring techniques 3 French loaves - tried one with jalapeno and cheddar but it was one batch of dough so I had to laminate it in which made it awful to shape - will definitely make it again but fold in the inclusions in a separate batch Not pictured because I ran out of the house with them to get to a party - 3 fluffy gorgeous focaccias (trust me): cinnamon roll, pizza, and cheesy garlic

Remember if you joined this week, you’ll have membership FREE for life. That door closes in a few days. Click here: https://www.skool.com/from-oven-to-market/about What a real market table looks like This is @Kim Cochran’s setup from Royal Delights this past Saturday. I want to walk through it, because she’s doing almost everything right and there’s a lot here to learn from. Start with the shape. Most bakers set up one long table and stand behind it like a cashier. That table becomes a wall. Kim went with a U, and that horseshoe pulls people into her space. They slow down, they step in, and once they’re inside they’re browsing instead of walking past. Her cloths drop all the way to the floor and they match. That’s what separates a business from a bake sale. Nobody sees the totes and the backup bins underneath. It’s clean and it’s finished. Her branding repeats. The Royal Delights logo is on both runners and on her signage, same mark every time. When a customer sees the name three times before they’ve said a word, she stops reading as somebody’s mom selling cookies and starts reading as a bakery. The product is tiered. She’s using risers to build height, so everything climbs instead of lying flat. A full, stacked table tells the customer other folks have been buying and there’s plenty to go around. A sparse table says the opposite. Prices are out where people can see them. A lot of customers will walk rather than ask what something costs. Kim took that friction away. One color story, pink and white, right down to the cooler. Even the cold items that have to stay cold got worked into the look instead of fighting it. And her chair’s off to the side, so she can step out and greet somebody instead of being walled in. She also showed up in the rain. That’s its own kind of marketing. When people learn you’re there every Saturday no matter the weather, you become the stop they plan around.