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2h •
Brown Butter Peach Cobbler Cinnamon Rolls.
Let me tell you what that means. Pillowy dough, rolled soft and slow. Inside, peaches roasted down till they’re sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep, the kind of smell that pulls the whole house into the kitchen before you even call anybody. A brown butter cinnamon crumble baked crisp and golden across the top. Then ribbons of buttercream frosting drizzled over the warm rolls, settling down into every fold. And fresh peaches, scattered right on top, bright and juicy against all that spice. Peach cobbler and a cinnamon roll, together. A piece of Carolina summer you pull apart with your hands. I’m a Southern boy. Down here, peach cobbler is a staple and a delicacy both at once, and taking something I grew up on and folding it into a cinnamon roll we all know by heart, well, that’s my prerogative. That’s what we’re baking this week inside Crust & Crumb Academy. If your mouth is watering right now, good. That’s the whole point. Pull up a chair. ~Henry⭐️🔥
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1d •
🍑 This Week’s Bake: Brown Butter Peach Cobbler Cinnamon Rolls 🇺🇸
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 The sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We bake together Saturday morning. 🇺🇸🍑
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8d •
This Saturday's Bake-Along is CROISSANTS. 🥐
🥐✨ This Weekend We Laminate ✨🥐 Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. 🧈 Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. 🥮 Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. 🦓 Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. ✨ Croissants are simply all three of those skills coming together. 🥐 Butter control from brioche. 🥐 Cold butter creating layers from babka. 🥐 Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. ❤️ We're gonna go slow, one fold at a time, and I'll walk you through every single step. 🛒 Before Saturday, gather a few things: 🧈 Good butter. The higher the butterfat, the better. European-style if you can find it. 🌡️ A cool kitchen, if you've got one... and a little patience. ⚖️ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.
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2h •
America’s 250th Birthday or croissant baking?
My family really does it up big. Especially for the 250th this year. As you can see, it gets a little crazy but lots of fun. This is what I got carried away with instead of croissants on Saturday. Costumes, team competitions in duck derby, axe throwing, slip & slide kickball, volleyball, shooting, relay races, cornhole, bingo, rib cookoff, fireworks and lots of catching up on our families. Lady Liberty is my 87yr old Mama! She is the matriarch of this wild & crazy family!
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1d •
Fluffiest ever discard, Greek yogurt, and buttermilk pancakes
These will knock you straight out of your shoes Eggless Sourdough Discard Fluffy Pancakes Yield: Approx. 6 large, thick pancakes recommended Flour: Willow T55 The Dry Base 130g Willow T55 Flour 25g Granulated Sugar (approx. 2 tbsp) 1 tsp Baking Powder (for total lift) 1/2 tsp Baking Soda (essential to react with the heavy acids) 1/2 tsp Fine Sea Salt The Wet & Acid Base 150g Sourdough Discard (unfed, 100% hydration) 120g Plain Greek Yogurt (full-fat preferred for moisture) I use full fat plain Zoi (I have used lemon yogurt as well) 60g to 90g Buttermilk (Start with 60g/one-quarter cup; only use more if the batter is too thick to spoon) I use the 90g to start because we don't want to over mix the batter and it is thick 42g Unsalted Butter, melted and cooled slightly (3 tbsp) 1 tsp Pure Vanilla Extract Method 1. Mix the Dry In a medium bowl, thoroughly whisk together the Willow T55 flour, sugar, baking powder, baking soda, and fine sea salt. 2. Emulsify the Wet In a separate bowl, whisk together the sourdough discard, Greek yogurt, 60g of buttermilk, melted butter, and vanilla extract until completely smooth and emulsified. 3. The Gentle Combine (Crucial Step) Pour the dry ingredients into the wet ingredients. Use a silicone spatula to gently fold the mixture together. Stop mixing while you still see small streaks of dry flour. The batter should look thick, lumpy, and actively puffy. If it is so thick that it feels like a soft bread dough, fold in the remaining 30g of buttermilk. Let the batter rest undisturbed for 5 minutes on the counter to allow the T55 flour to fully hydrate and the leavening agents to foam. 4. The Griddle Preheat a heavy cast-iron skillet or griddle over medium-low heat. Brush the surface lightly with a thin film of butter or neutral oil. 5. Cook for Maximum Rise Scoop large 1/3 cup mounds of the batter onto the griddle (about 1/3 cup per pancake). Do not flatten them out; let them sit tall. Cook for 3 to 4 minutes. During this time I add in my frozen wild maine blueberries (or other inclusions) placing one by one and pushing them gently into the cloud of pancake. Because this batter is dense and eggless, you will not see as many surface bubbles popping as you would in a thin batter. Instead, look for the edges to dry out and puff upward significantly.
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