You worked hard on that loaf, don’t let it go to waste. Freezing bread is one of the best things you can do to preserve your bake, but there’s a right way and a wrong way to do it. Here’s exactly how I do it. Freezing Your Bread Wait until your loaf has cooled completely before freezing. Never freeze warm bread. Once it’s fully cool, slip it into a good bread bag (I use the ones from ModKitchn, more on that below) and get it into the freezer as soon as possible. The faster you freeze it, the better it holds its texture and crumb structure. Thawing Your Bread When you’re ready to eat it, take the loaf out of the freezer and leave it in your regular plastic bag or leave it in your bread bag but here’s the key move most people miss: crack the bag open. Don’t seal it up tight. As the bread warms up, condensation forms, and if that moisture has nowhere to go it gets absorbed right back into your crust and crumb, leaving you with soggy bread. Cracking the bag lets it breathe. Set it on the counter and give it an hour or two. That’s it. No microwave, no oven needed. Just patience. About My Bread Bags I store all my loaves in bags from ModKitchn — they’re well-made, the right size, and they work beautifully for both storing and freezing. If you want to grab some for your kitchen, use my link for a discount: 👉 modkitchn.com/discount/BAKINGGREATBREAD10 Watch the video below to see exactly how I pulled this Japanese milk bread straight from the freezer and walked through the whole process. Happy baking! 🙌 — Henry

Over the years I've answered thousands of questions from bakers and researched thousands more. That's actually how all my books were born. I didn't set out to be an author. Someone would ask a question, I'd write a thorough answer, that answer would become a blog post, the blog post would grow into a pamphlet or a video, and eventually it would become a book. That's just how it works when you teach from real questions. So I've decided to collect these into a series: Baker's Fundamentals. These are the things bakers need to know that just don't get talked about or taught in most classrooms. The stuff that sits between the recipe and the result. Here's my recipe: https://pantry.bakinggreatbread.com/recipes/no-gap-cinnamon-swirl-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This is Video #2 in the series. If you've ever sliced into a cinnamon swirl loaf and found a cave where the filling used to be, this one's for you. It's not your recipe. It's a technique problem, and it has five mechanical fixes. In this video I cover: - Why dry cinnamon sugar on bare dough creates steam pockets that blow your layers apart - Why a loose roll traps air that expands violently in the oven - Why overproofing is the silent killer of swirl bread - The five fixes that prevent separation every single time - My complete foolproof cinnamon swirl recipe with the fixes built in All of the videos I put together for you live on YouTube so it's easier for me to share them with you here. If you watch this and think it's helpful, please like and subscribe to the channel. That helps us create more of these videos and brings bakers like you to our community. 👉 https://youtu.be/4D7FNlg6E54 The PDF with the full breakdown and cheat sheet is attached below. Drop a comment if you've fought the swirl gap before. I know I'm not the only one.

This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it. Recipe: https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

I tell them, “we carry on a tradition that is 16,000 years old. We turn flour, water, salt and yeast, things that on their own could not sustain life, into the very staff of life.” That’s what we do.

"If your bread is out of the oven — WAIT. Let it cool at least 20 minutes before slicing. Then when you slice it, post that crumb shot In the working thread. I want to see all of them."