@Andrea Walker made the No-Gap Cinnamon Swirl Bread and it didn't make it to the next morning. She didn't even get a slice. That's exactly what we're here for. The recipe came from the Recipe Pantry. No guesswork, no hunting around the internet, no adapting someone else's formula and hoping it works. Just a tested recipe, a willing baker, and a loaf that disappeared the same night it came out of the oven. Andrea's already planning her next bake and talking about converting it to sourdough. That's the progression we love to see here. 𝙄𝙛 𝙮𝙤𝙪 𝙝𝙖𝙫𝙚𝙣'𝙩 𝙚𝙭𝙥𝙡𝙤𝙧𝙚𝙙 𝙩𝙝𝙚 𝙍𝙚𝙘𝙞𝙥𝙚 𝙋𝙖𝙣𝙩𝙧𝙮 𝙮𝙚𝙩, 𝙩𝙝𝙖𝙩'𝙨 𝙮𝙤𝙪𝙧 𝙣𝙚𝙭𝙩 𝙢𝙤𝙫𝙚. 𝙀𝙫𝙚𝙧𝙮𝙩𝙝𝙞𝙣𝙜 𝙞𝙣 𝙩𝙝𝙚𝙧𝙚 𝙞𝙨 𝙗𝙪𝙞𝙡𝙩 𝙛𝙤𝙧 𝙝𝙤𝙢𝙚 𝙗𝙖𝙠𝙚𝙧𝙨 𝙬𝙝𝙤 𝙬𝙖𝙣𝙩 𝙧𝙚𝙖𝙡 𝙧𝙚𝙨𝙪𝙡𝙩𝙨 𝙬𝙞𝙩𝙝𝙤𝙪𝙩 𝙩𝙝𝙚 𝙛𝙧𝙪𝙨𝙩𝙧𝙖𝙩𝙞𝙤𝙣. 👉 𝙍𝙚𝙘𝙞𝙥𝙚 𝙋𝙖𝙣𝙩𝙧𝙮: 𝙝𝙩𝙩𝙥𝙨://𝙨𝙠𝙤𝙤.𝙡𝙮/𝙧𝙚𝙘𝙞𝙥𝙚-𝙥𝙖𝙣𝙩𝙧𝙮 Drop a comment and let Andrea know she crushed it. And if you've got a win you want to share, post it up. This community runs on momentum. Here is the recipe: https://skoo.ly/cinnamon-swirl Perfection is not required. Progress is. ~ Henry ⭐🔥

The recent discovery of a new, too me, High Gluten flour that’s target customer is actually the restaurant industry… only available in 25lb and 50lb bags, just happens to fit my processes perfectly. Different flours behave differently. Higher protein flour develops gluten strength faster and holds gas more effectively. That gives me more control during bulk fermentation and allows me to stop earlier—while still producing a strong, well-risen loaf. For a same-day system, that strength matters. I’ve been testing this flour now for a few days and I’m so thrilled with its performance King Arthur and Bob’s Red Mill artisan bread flours have officially lost their bins in my pantry because this new flour gives me better loaves and more flexibility in my processes. The extra bonus fact is that 50lb bag sells for $23.99 with no sales tax added later = $0.48 per pound. Less than half of what the others sell for.🙏🏻 Because of how this dough feels in my hands I made an experimental batch of dough this morning trying to determine if I might be able to change my teaching recipe from a 70% hydration dough to 72% hydration…🧐 I used the 70% hydration originally because it’s easier for beginners to handle. But based on the last few batches of this dough using this flour I might be able to get those beginners a better loaf of bread with a better more open crumb by moving them into this 72% hydration dough.🫣 Today’s experiment… Formula: 100/72/2/25 / 1200g of total flour = 2 loaves 945g bread flour 105g WW flour 714g warm water @105°f 300g Rocket Fuel Hank 24g Salt Mixing… you are now the Mixing Maven & Gluten development assistant. 1… in 1 mixing bowl I weigh in both flours and the salt and mix it vigorously with a fine wired whisk just to make sure I get even distribution in the dough. Then I take the temperature of the flour. 2… In a different larger mixing bowl I weigh in 300g, 25% inoculation, of my buddy Rocket Fuel Hank. I take Hank’s temperature. 3… I calculate the temperature of water I’m going to need to get the temperature of the dough after the mixing and gluten development steps to 82~84°f by the time I put it in the bulk fermentation vessel. I anticipate I’m going to lose a couple of degrees of heat while the dough is bench resting at room temperature too. Once I have the proper water temperature i weigh it into the mixing bowl with Hank and then with that thin wire whisk I aggressively mix Hank and the water until it’s very frothy with lots of bubbles floating on top.