We picked the one bake that hates heat the most, on the hottest holiday weekend of the year, and we did it anyway. Two working threads, 1,800-plus comments, first-timers pulling their first croissants at nightfall, and a whole room holding each other up through a heat dome. Ann Snow's dough fought her from 6:12am to dark and she still got them out of the oven. That's the whole story. Full recap is live: https://still-orbit-xf2s.here.now/ This week we featured: @Ann Snow @Sandy Chong @Cheryl Odden @Mauvette Bailey @Maureen Kilbride @Colleen Vergara @Linda Glantz @Barb Kratzmann @Deborah Karaban @Judy Lyle @Candi Brown-McGriff f @Mary Nunaley @Stacey Avraham @Heather Lattanzio @Melissa Molaison @Susie Kendall @Michele Nilson @Donna Angelo @Pat Van Schalkwyk @Jenny Rader-Bakos @Ehsan Omara @Michel Jodoin @Candy Barnes @Jill Hart @Ruby Dack @Jen Dolan @Lisa D @Dusty Commons @Victoria Merriwether @Pam Cote @Travis Crawford @Jana Hassett @JoAnn Amato @Angela Sides-McKay @Tammi Thurston @Tamsin Boshoff @Annette Mitchell @Rhonda Talamo @Linda Gregory @Gareth Parkes @Kathee Judd @Timothy McQuaid @Robert Caldas

Let’s see your hand. I’ve got 95° and climbing.

Well, here we are. Bake day. And it landed on the Fourth of July, so let’s make something beautiful today. 🇺🇸 Most of you have your dough or your butter blocks resting in the fridge right now, which means the hard part is behind you. Today’s the payoff. We shape, we proof, we bake. Here’s the game plan: 🥐 Pull your dough, roll it out long, cut your triangles, and shape ⏳ Proof until puffy and jiggly. This is the make-or-break step, so don’t rush it. French folks, you’re looking at a couple hours. Sourdough, yours runs longer, 3 to 5, so be patient with it. 🔥 Egg wash, then bake to a deep mahogany. Pale is underbaked. Let that color build. Now, two things about the heat. 🎇 First, the real one. This heat wave across the country is dangerous, not just uncomfortable. Drink your water, stay cool, and check on the older folks and neighbors around you. Your bread can wait. You come first. Take care of yourselves out there. 🇺🇸 Second, that same heat is sitting in your kitchen. Your final proof has to stay under 78F or the butter melts and weeps out before the croissants ever hit the oven. Find the coolest room in the house. If your kitchen’s running warm, the fridge is still your friend, use it to hold the proof steady. Keep a close eye today, because in this heat they can over-proof faster than you’d think. This thread is home base all day. 🎆 Post your progress right here. Your shaped croissants, your proof, your first tray out of the oven, your crumb shots when you cut in. And if you hit a snag, butter leaking, dough fighting you, proof looking off, drop it in the comments and I’ll walk you through it. I’m around all day. Let’s bake, everybody. 🇺🇸🥐 Perfection is not required. Progress is. Henry ⭐🔥🇺🇸

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 ⭐🔥

A minute ago I was reading someone’s question about rolling out the dough now I can’t find it or remember who asked it so I thought I would address it here and hopefully this is what you’re asking about. You roll in one direction, away from you and back, stretching the dough into a long strip. You don’t roll side to side across the width. When you roll across like that, you push the butter out the open edges and press your layers together, and keeping those layers separate is the whole game. That’s what builds the honeycomb. Between each fold, give the dough a quarter turn, then roll long again. Firm, even pressure, one direction at a time. Roll it long. Keep it cold. Let the layers stretch. Henry ⭐🔥