Brown Butter Peach Cobbler Cinnamon Rolls. Tangzhong dough, so they stay soft for days instead of hours. Roasted peaches folded right in, real fruit, no extract anywhere. A brown butter streusel across the top for that cobbler crust, and a buttermilk glaze with a little tang to keep it honest. Peyton keeps pushing me to see what a cinnamon roll can really be. She was right again. Twelve rolls, one 9x13 pan. Peaches are in season right now, so the timing's perfect. Full recipe, free, with the timers built in: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Want the technique behind that soft crumb? The tangzhong and enriched dough method lives in the Bread Authority: https://skoo.ly/s/enriched-dough Bake a pan this week and post your photos right here in the comments. I'll be watching for that streusel. Perfection is not required. Progress is. Henry ⭐🔥

I was in the middle of baking the poppy seed sourdough for tomorrow's Bake-Along when Ryan called. 📞"Dad, can you make me some garlic cheddar bread?" As if I had nothing else on my plate... I said yes. 😄 ━━━━━━━━━━━━━━━ So here's how today actually went. 🎥 Filming all the stages of the poppy seed sourdough for the Academy ⚖️ Waiting on a new scale to arrive because the old one finally died this week, and yes... we had something of a funeral for it 💻 Working through my regular workday 🎙️ Prepping for Thursday's podcast with Dave, Counterculture with Dave and Henry 🍍 Folding a second dough using the pineapple juice starter from this week's experiment That's a lot of plates spinning. ━━━━━━━━━━━━━━━ But here's the thing about real baking. It doesn't happen in perfect conditions with empty calendars and quiet kitchens. It happens between phone calls and deadlines... ...and a son who knows his dad won't say no to a request for fresh bread. 🧡 ━━━━━━━━━━━━━━━ 🔥 I pulled these out of the oven five minutes before podcast showtime. 🧄 Garlic 🧀 Sharp cheddar 🌿 Fresh basil 🥖 And that beautiful sourdough crumb underneath Knotted. Brushed. Baked until the cheese caramelized at the edges. ━━━━━━━━━━━━━━━ Ryan got his bread. 🥖 The poppy seed loaf is resting. 🎙️ The podcast got recorded. 🍍 The pineapple juice starter is still pulling its weight. ━━━━━━━━━━━━━━━ This is what "trust the process" actually looks like. Not pristine. Just consistent. ━━━━━━━━━━━━━━━ 📖 The full recipe is now live on the Recipe Pantry: 👉 https://pantry.bakinggreatbread.com/recipes/garlic-cheddar-basil-sourdough-knots ━━━━━━━━━━━━━━━ ✨ Perfection is not required. Progress is. ~ Henry ⭐🔥 ━━━━━━━━━━━━━━━ 🎓 This is a free resource for the members of Crust & Crumb Academy, built for bakers who come here not to get likes, but to get better. I am glad you have come to bake with us. 🧡