This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

@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⭐🔥

OK @Henry Hunter , just finished the first module and am doing my first assignment. I'm not sure what Welcome section you meant for the post, so just putting it here as we work out kinks. For those of you not in the course yet, it is intended to help those of us working to sell our products at farmers markets and other vendor events. This first assignment is to make a public commitment on the goal date for your first event, or if you're already selling, what is the one thing you want to fix. We are currently selling every Saturday at a farmers market in Elkton, VA. This little town is so welcoming to small business, that we decided this is where we want to eventually open our first brick & mortar. We have been trying a number of different products to see what sells and what isn't. So the first thing we want to fix (because there's more than one), is to streamline our product selection. Have one dough that can make 3-5 sellable products, and figure out the best accessory products to sell with them. We haven't yet sold bread, but we do plan to have croissants for this Saturday's market. We're also testing a brand new product, devised by Heather just for me. Imagine my 2 favorite pastries, a cinnamon roll and a croissant, have a baby. Thus is born our new product, the Cinnassant! I hope it tastes as good as I imagine - this week is the first time trying it. I'll post pics and let you all know how it turns out. As I was typing, Heather said she also wanted to try a S'moressant. What fun! I'm sorry I haven't been in on the Bake-Alongs; working the market Saturday mornings and all the paperwork and planning involved really takes up my time. I've only started this course, but I can tell already that Henry has put together a wonderful course and I can't wait to glean all this knowledge from him. I know it will be worth every penny!

I really appreciate the liveliness this community has with every single person. However, if I do not make this post, then what follows in the coming month(s) will not make any sense. So here it is. I am pumped to look at all these recipes about bread, the food I enjoy eating and loving to make, and to see everyone coming in and posting their delicious bakes of flour, water, yeast, and salt transformed. Nothing delights me as much as seeing a freshly baked loaf of bread sitting on someone’s table or countertop. So, why have I not posted any bakes? Some of you might already know part of my problem: the tools I do not have for the making and baking. But most of you probably do not know this part: The incapability via unaffordability. Sure, I COULD buy the ingredients for the bread I want to make. Sure, I COULD buy a few of the bread making tools. Sure, I COULD do all that. But I do not. Because...my situation does not allow me to. And to add on to that, I am not in a position where I CAN do all that. (In other words, what I am doing with my life is something we call “dealing with priorities.”) It HURTS. I love seeing the weekly challenges, but I do get tired of thinking that I "have to catch up” or "fearing that I am falling behind.” All this to say: I am stopping. Slowing. Pausing. NOT quitting. If you do not “see” me much in this community after today, this is why. I will bake a loaf of bread. And I will post it in here. Just not right now.

Sadly, I will not be participating in tomorrow's bake-along. It pains me, but I still do not have what I need to even make the pretzel bread. HOWEVER, I have saved one of the suggested recipes for me to do in the future. For all of you who are committed to the bake-along: Have fun, and please save me the crust! (We know that is the best part, right?)