Over the years I've answered thousands of questions from bakers and researched thousands more. That's actually how all my books were born. I didn't set out to be an author. Someone would ask a question, I'd write a thorough answer, that answer would become a blog post, the blog post would grow into a pamphlet or a video, and eventually it would become a book. That's just how it works when you teach from real questions. So I've decided to collect these into a series: Baker's Fundamentals. These are the things bakers need to know that just don't get talked about or taught in most classrooms. The stuff that sits between the recipe and the result. Here's my recipe: https://pantry.bakinggreatbread.com/recipes/no-gap-cinnamon-swirl-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This is Video #2 in the series. If you've ever sliced into a cinnamon swirl loaf and found a cave where the filling used to be, this one's for you. It's not your recipe. It's a technique problem, and it has five mechanical fixes. In this video I cover: - Why dry cinnamon sugar on bare dough creates steam pockets that blow your layers apart - Why a loose roll traps air that expands violently in the oven - Why overproofing is the silent killer of swirl bread - The five fixes that prevent separation every single time - My complete foolproof cinnamon swirl recipe with the fixes built in All of the videos I put together for you live on YouTube so it's easier for me to share them with you here. If you watch this and think it's helpful, please like and subscribe to the channel. That helps us create more of these videos and brings bakers like you to our community. 👉 https://youtu.be/4D7FNlg6E54 The PDF with the full breakdown and cheat sheet is attached below. Drop a comment if you've fought the swirl gap before. I know I'm not the only one.

This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it. Recipe: https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

I tell them, “we carry on a tradition that is 16,000 years old. We turn flour, water, salt and yeast, things that on their own could not sustain life, into the very staff of life.” That’s what we do.

"If your bread is out of the oven — WAIT. Let it cool at least 20 minutes before slicing. Then when you slice it, post that crumb shot In the working thread. I want to see all of them."

I’ve tried to put the classroom in some type of order. As we were getting started here in the Academy, lessons and courses got jumbled up in there as they were created. Now that we have some momentum and a sense of direction, I think this order serves us better, especially new bakers. If you find that there is subject matter we’re missing or we need to cover, don’t hesitate to raise your hand, I’ll get to it. If you haven’t been through the classroom lately, please go have a look around check off the ones you have watched to level up the number next to your name. That will come in handy soon and it makes us stronger as a community. Don’t have me start assigning homework.