Inspiration from Robert @Robert Caldas Easy, simple, and great taste 🤤 Thank you so much Robert. I love it. Soon I’ll let my pup taste it. 😉

@Ann Snow has been showing up for this community every single day and she just crossed 11,911 all-time points. If you have spent any time in these threads, you have benefited from Ann's presence. She answers questions, she encourages beginners, she shares her failures as openly as her wins. That's what this community is built on. Ann, thank you for being exactly the kind of baker and neighbor this space needs. You don't bake for the points. The points just followed you. Hit the comments and show her some love. Henry⭐🔥

I missed the baking along Saturday Poppy seed . Today, I finally have a chance to make Sourdough poppy seed. I add way too crazy poppy seeds 😆. (Made with bread flour) Also, I baked sourdough ciabatta for dinner. I still have to learn so many things.

What a lot of bakers don’t know is that the microwave is usually the worst way to get it. You end up with melted spots, cold spots, and a stick of butter that’s half softened and half liquid. Here’s a better way. Fill a tall glass with hot water and let it sit for about 10 minutes. While the glass heats up, stand your stick of butter upright on the counter. Pour out the water, then place the warm glass upside down over the butter. Ten minutes later you’ll have evenly softened butter that’s ready for cookies, cakes, frosting, or whatever you’re baking today. Simple tricks like this save time, reduce frustration, and make baking easier. That’s the kind of practical baking knowledge we focus on inside Crust & Crumb Academy. How do you soften your butter? ~Henry⭐️🔥

Here it is so you can look it over: https://pantry.bakinggreatbread.com/recipes/classic-brioche-bread (Remember there's a yeast and sourdough version) Brioche isn't a grab-and-go bread. The dough needs a long cold rest in the fridge, at least 8 hours, before you ever shape it. That rest firms the butter back up so the dough's easy to handle, and it deepens the flavor while you sleep. So look at your weekend and pick your path. Path one: start Friday night. Mix your dough, let it do its first rise, then tuck it in the fridge overnight. Saturday morning you pull it out, shape it, let it proof, and bake. This is the one I'd pick. You wake up already halfway home and ready to bake with the group. Path two: start early Saturday. Just know that the minute you mix, that dough's going in the fridge for at least 8 hours before it's ready to shape. So an early Saturday mix means an evening bake. Nothing wrong with that, you just want to plan your day around it. And here's the one thing nobody warns you about. Somewhere while you're working the butter in, the dough's gonna look slick and sloppy and flat-out wrong. That's the broken phase. Don't quit on it. Keep going and it comes right back together. So tell me below. Which path are you running, Friday night or Saturday morning? And have you baked brioche before, or is this your first go? Let's get everybody set before Saturday. Henry⭐🔥