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

New Pullman arrived today! Good deal on Amazon. I had no long pans and saw Henry modeling his so thought I should have one for my bakes. This is a very nice champagne color and looks like it will do the job just fine.

Here is what I think so far of the Bosch mixer. 1. Instructions are awful. 2. Definitely powerful for a home machine. 3. Cut the kneading time in half from using the Kitchenaid. 4. I can understand why there are negative reviews about getting the dough out. It is a little harder because of the tube in the middle. 5. Take the top circular piece off on hot days ans this will help the dough from getting even hotter. I made sourdough English muffins and the end product came out pretty good. I adjusted the mixer time from Bim's English Muffin recipe to six minutes are the first inital mix of three minutes and rest of 30 minutes. Naan bread is probably next.

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 ⭐🔥🇺🇸

Something went wrong in this bake. I decided to use a new Italian flour "Polselli Organic Bread Flour. This is considered high protein flour good for Artisan breads ...Ciabatta and Sourdough, etc. This was different to work with as the dough never came together and remained very wet and sticky. Normally I love high hydration dough but this one was a struggle. I was wondering since this a wheat flour vs white bread flour if this was the difference. In the end the bread turned out but looked rather flat before putting in oven. I will say the taste was phenomenal and blew King Arthur Bread Flour out of the water. My husband about ate the whole loaf. It was chewy yet soft and full of flavor. Saying this the dough was still tough to handle and my crumb shows this as there are several "caves" vs. holes in the bread. The question...was it the flour? Considering it didn't pull together even before bulk fermenting during the coil folds? Hoping to figure out how to use this flour again..the taste is so good. Thank you:) @Henry Hunter