That one shift is the difference between feeding by habit and feeding for 12 or 24 loaves without wrecking your week. I just dropped a free interactive lesson called The Market Levain: the exact math, feed ratios, and timing I use for market bakes, with a built-in calculator and my voice walking you through every screen. 👉 https://swift-linden-x4dj.here.now/ This is the kind of lesson we do every week inside From Oven to Market, the community where bakers turn their oven into a business. Here's the deal: join this week and you're in free, for life. After this week it's $5 at the door. 👉 skool.com/from-oven-to-market Tag one baker who's been talking about selling at the market. They'll thank you for it. ~Henry⭐🔥

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 ⭐🔥🇺🇸

🥐✨ 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.

Morning, bakers. Today's the day. Pull up a chair, this thread is home base. Here's how it works. Drop your photos, your questions, and your wins right here in the comments as you go. I'll be in and out all day answering. You don't have to keep up with the clock, jump in whenever you start. Before you start Three recipes, pick your lane: 🥨 Classic yeasted, the fast one, about two hours start to finish 🌾 Sourdough, the flavor play, for those who fed a starter 👧 Kids version, simple bites, pull the little ones in All three are in the Recipe Pantry. The one thing every single one of them needs: the baking soda bath. That's what makes a pretzel a pretzel. Today's rhythm 🕐 Mix and rest your dough 🕑 Shape, don't fight the gluten, let your ropes rest in rotation 🛁 Thirty seconds in the bath, quick in, quick out 🔥 Bake at 425 until deep golden brown 🧈 Butter the second they leave the oven, salt while wet so it sticks Drop in the comments 📸 Your dough, your shaping, your bakes, all of it ❓ Any question, no matter how small 🆘 Stuck? Tag me right here and I'll walk you through it I baked a full batch yesterday and took a pile of notes I'll be sharing all day. First pretzel always looks rough. By your fifth, it clicks. Ugly pretzels taste just as good. Let's bake. 🥨 Perfection is not required. Progress is. Henry ⭐🔥

As you know Father's Day is today. Tell me what you did for the Father in your house. The he-man in your world?