If your kitchen is running above 80 degrees right now, everything changes. Your starter is more active. Your dough is fermenting faster. Your bulk fermentation window shrinks. And your proofing schedule from last winter is completely wrong. Here's how to adjust. Feed your starter less frequently or reduce the feeding ratio during peak heat. A starter that normally needs feeding every 12 hours might need it every 6 or 7. Watch the rise, not the clock. Cut your bulk fermentation time by 20 to 30 percent. If you normally do 5 hours at 72 degrees, plan for 3.5 to 4 hours at 85 degrees. You're watching for the same signs (30% rise, bubbles, slightly domed top), just on a faster schedule. For final proof, if your kitchen is over 80 degrees, use the fridge. Cold retard overnight is your friend right now. The dough will tell you when it's ready in the morning. Look for that slight jiggle in the basket. The bread doesn't care about the season. It only cares about temperature and time. You control both. What's your kitchen running today?

Well, we survived Croissant Week. 🥐👏 All that lamination, all those butter layers, all that patience. You all showed up and did the hard thing, and I couldn’t be prouder of the folds that came through this kitchen. Now it’s time to let summer all the way in. ☀️🍑 This week we’re baking Brown Butter Peach Cobbler Cinnamon Rolls, and this one’s personal. I’m a South Carolina boy. Down here in the Deep South, peach cobbler isn’t just dessert. It’s a staple and a delicacy both at once. It’s the thing that shows up at the church supper, the Sunday table, and the family reunion, and everybody’s grandmother swears hers is the best. That cobbler is in my bones. 🧡 So I did what I always end up doing. I took something I grew up loving and turned it into something we all already know by heart, the cinnamon roll. Peach cobbler on the inside. Pillowy roll on the outside. Brown butter running through the whole thing. And a streusel top that’ll have your house smelling like a Carolina summer. 🔥🍑 And I’ll be honest, this one came out of my daughter Payton. She’s always challenging me, always poking at me to take it one step further. Don’t play it safe, Dad. So here we are. Cobbler in a cinnamon roll. That’s a Payton bake if I ever made one. ⭐ No fresh peaches where you are yet? Don’t worry. Frozen and canned work great, and I’ll walk you through every swap this week so nobody gets left out. Here’s the recipe so you can look it over before Saturday: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls We bake together Saturday morning. 🇺🇸🍑 Between now and then I’ll take you through the brown butter, the roasted peaches, and how to prep ahead so Saturday feels easy instead of frantic. Who’s in? Drop a 🍑 below. Perfection is not required. Progress is. Henry ⭐🔥

Something went wrong in this bake. I decided to use a new Italian flour "Polselli Organic Bread Flour. This is considered high protein flour good for Artisan breads ...Ciabatta and Sourdough, etc. This was different to work with as the dough never came together and remained very wet and sticky. Normally I love high hydration dough but this one was a struggle. I was wondering since this a wheat flour vs white bread flour if this was the difference. In the end the bread turned out but looked rather flat before putting in oven. I will say the taste was phenomenal and blew King Arthur Bread Flour out of the water. My husband about ate the whole loaf. It was chewy yet soft and full of flavor. Saying this the dough was still tough to handle and my crumb shows this as there are several "caves" vs. holes in the bread. The question...was it the flour? Considering it didn't pull together even before bulk fermenting during the coil folds? Hoping to figure out how to use this flour again..the taste is so good. Thank you:) @Henry Hunter

Sharing here because when I showed my Runza test. A fellow baker or two requested the recipe when it was released. https://thatsourdoughgal.com/sourdough-bierocks-runzas-recipe/#growUnverifiedReaderId=7401540c-72b2-495f-81fe-6c10092f589d&growAuthSource=espLink&growSource=espLink

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. 🤣🤣🤣