Here it is so you can look it over: https://pantry.bakinggreatbread.com/recipes/classic-brioche-bread (Remember there's a yeast and sourdough version) Brioche isn't a grab-and-go bread. The dough needs a long cold rest in the fridge, at least 8 hours, before you ever shape it. That rest firms the butter back up so the dough's easy to handle, and it deepens the flavor while you sleep. So look at your weekend and pick your path. Path one: start Friday night. Mix your dough, let it do its first rise, then tuck it in the fridge overnight. Saturday morning you pull it out, shape it, let it proof, and bake. This is the one I'd pick. You wake up already halfway home and ready to bake with the group. Path two: start early Saturday. Just know that the minute you mix, that dough's going in the fridge for at least 8 hours before it's ready to shape. So an early Saturday mix means an evening bake. Nothing wrong with that, you just want to plan your day around it. And here's the one thing nobody warns you about. Somewhere while you're working the butter in, the dough's gonna look slick and sloppy and flat-out wrong. That's the broken phase. Don't quit on it. Keep going and it comes right back together. So tell me below. Which path are you running, Friday night or Saturday morning? And have you baked brioche before, or is this your first go? Let's get everybody set before Saturday. Henry⭐🔥

@Henry Hunter I don't have whole milk in the house. I do have some alternatives that I am wondering would be okay to use instead. Is one better than the other and if so, why? Thanks! Soy milk Low-fat buttermilk Heavy whipping cream

Last night I got that old familiar sweet tooth at about 10 PM. I justified what I was about to do by convincing myself that the bananas were going to be too far gone if I waited till the morning so I must bake this banana bread tonight. I did think about portion control though. So I used my mini loaf pans. https://pantry.bakinggreatbread.com/recipes/classic-banana-bread

It was Roys turn this week. This mornings results were fantastic. The process started at 7:00 am yesterday with a regular feeding and feeding the discard to be used in the bake. 3:00 pm - The discard was happy and ready to be used, I used Henry’s Foolproof Sourdough Loaf recipe. Around 8:00 pm the dough went into the fridge. This morning a fantastic sourdough loaf as cooked. It was a little burnt on the bottom, that did not take anything away from the final product. I will say this, this has been the best tasting loaf of sourdough I have made and near the top of the top 10 list of all sourdough breads I have had. Mistakes were made, I did not knead the dough long enough and It flattened out a bit. I did not let the dough rest an hour before it went into the fridge. Yes that is Fred and Roy in the background from this morning. They both will be fed later today.

@Henry Hunter @Gaylord Foreman @Donna Angelo @Colleen Vergara @Judy Lyle @Deborah Karaban @Ann Snow @Dwayne Sutton today I baked up my Yeast Water Loaf using Henry’s recipe from the Pantry. Henry, If you remember about 3 weeks ago I dropped my big Gallon Jug of Yeast Water and had to start over from scratch. Well, yesterday I mixed it up and bulk fermented to 50%. Then did an overnight cold retard from 7pm - 10am. I think I did myself proud on this one. I got good oven spring, a very decent ear, blisters and a good soft well fermented crumb. I used all KA bread flour but because of the Yeast Water it has the slight sweet earthiness of whole wheat when it’s mixed with white flour. I believe that I am a redeemed bread baker!!!! I had a few flops with different artisan loaves for different reasons. But I did some different things with this that I think will help me to improve on all others going forward. Perfection is NOT required, progress is and I think I’ve made some progress. As I move forward my intentions are to focus on one particular recipe until I get the best possible results with it. Thank you Lord!! Btw, I have a whole new gallon jug of Fermented Yeast Water