This free week inside From Oven to Market has been something else. If you jumped in already, I hope you're feeling the value of that room. And I'll tell you straight, it only gets better from here. Here's the honest part. The free window closes in 48 hours. After that, From Oven to Market becomes a paid community. So this is my offer to you. If you want to see bread baking from a different angle, pick up something new, or maybe chase that dream of selling your bread one day, come get in now while the door's still open. Join here: https://www.skool.com/from-oven-to-market/about Join now, before I put the bouncer at the door. (I'm trying to give you guys the hook up) ~Henry⭐🔥 https://youtube.com/shorts/k-kTz4g4j3I?feature=share

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

I’m still working on the full bake-along recap, that’s coming, but first I had to show you what I did with my leftover peaches. I couldn’t let them go to waste. So I made a peach cobbler. Not just any cobbler. This one’s got a drop butter biscuit topping, big craggy spoonfuls of buttery biscuit dropped right over the warm peaches. Before it goes in the oven, I brush the tops with cream and give them a good sprinkle of turbinado sugar. That’s what gives you those golden, crackly, sparkling tops with a little crunch in every bite. Soft, jammy peaches underneath, tender biscuit on top. It’s summer in a dish. And here’s the good part. The recipe is already up in the Recipe Pantry, where you can find all our recipes in one place, free and written out step by step: www.recipepantry.app Go pull it up and put those peaches to work while they’re still in season. Perfection is not required. Progress is. Henry ⭐🔥

Every one of us hits the same wall. You've mixed, you've folded, and now you're standing over the bowl asking the only question that really matters. Is it ready? For a long time the honest answer was "well, it depends." Depends on your kitchen temp. Your starter. Your flour. Your hydration. The clock lies to you, and a recipe written in somebody else's kitchen can't feel your dough. So we built something to fix that. The Fermentation Compass. https://compass.bakinggreatbread.com/ It's free, it lives right in your browser, and it does one thing well. It reads nine signals and tells you where your dough actually stands. Under. Ready. Over. Here's what it looks at: Temperature. Time. Percent rise. The dome on top. Bubbles on top. Bubbles on the sides. The wobble when you shake the bowl. The windowpane. And the smell. No single one of those tells the whole story. Put them all together and you've got a real answer instead of a guess. Then it goes one step further. You set your recipe profile once, your hydration, your leaven percentage, your flour type, and the "ready" window shifts to match your dough. A 65% yeasted loaf and an 85% high-leaven sourdough don't finish in the same place, and now the tool knows that. You can log a check every 30 to 60 minutes and watch the whole journey on a timeline. Download it. Learn your own kitchen. Next bake, you're not starting from zero. This one's ours. A Crust & Crumb Academy tool, built for the way we actually bake at home. Real signals. Real decisions. No more staring at the bowl second-guessing yourself. Go read your dough: https://compass.bakinggreatbread.com/ Perfection is not required. Progress is. ~Henry ⭐🔥 https://youtube.com/shorts/pCcIO7rXWnk?si=_PvAntVFxB4Zwyv4

I wonder if you ever feel this way? With all the baking that I do, and have done all this week, I have no bread in the house and I’m excited that I have to make some.