I just dropped a quick video walking you through 11 filling options for Saturday's star bread. Savory, sweet, and everything in between. The dough is the same no matter what you put inside it. Same technique. Same bake. The only thing that changes is the flavor. A few highlights: Pizza Star. Buffalo Chicken. Jalapeno Popper. Cinnamon Sugar. Nutella and Banana. And that's not even all of them. And these aren't the only options. If you've got an idea that isn't on the list, bring it. The dough doesn't care what's inside it. It just wants to be a star. Watch the video, pick your filling, and tell me below what you're making Saturday. 👉 Recipe: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?variant=yeasted

This is my first attempt at using Henry's Japanese Milk Bread recipe. This bread smells amazing!

‘Everyday Bread’ (60% Whole Wheat) This is the same recipe listed in the new King Arthur's ‘Big Book of Bread' on page 129. Total dough: 743 grams Total flour: 376 grams - 60%, 226 g, Whole wheat flour - 40%, 150 g, AP flour - 75.4%, 284 g, milk - 7.4%, 28 g, butter - 11%, 42 g, honey - 1.9%, 7 g, salt - 1.6%, 6 g, instant yeast. Baked in an 8 1/2" x 4 1/2", standard loaf pan. Method: 1. Mix all ingredients and let them rest for 15 min. To hydrate & soften the bran. 2. Transfer the dough to a wet surface and knead or slap & fold until a tacky, springy dough forms 3. Proof until doubled about 1hour. 4. Shape and place in the loaf pan. Top with wheat germ if desired. 5. Let rise until the loaf crowns about 1" over the edge of the pan, 1 1/2 hours.    6. Bake at 350°F for 35-40 min.  One loaf is made using King Arthur’s ‘Golden Wheat Flour’ and the other their ‘Whole Wheat Flour’. ‘Whole Wheat Flour’ is made from hard red spring or winter wheat. ‘Golden Wheat Flour’ is made from a different variety of wheat. It’s made with whole hard white spring or winter wheat, resulting in a paler color, and its taste is milder. It also has more extensibility than regular whole wheat flour, meaning it can stretch and form a dough more easily due to its milder bran particles, which interfere less with gluten development, resulting in a dough with better elasticity and less density compared to traditional whole wheat flour. It makes for a ‘Less Dense Loaf’. Both loaves were made exactly the same except for the variety of whole wheat flour. In the pictures, the loaf and the crumb on the right are made with the ‘Golden Wheat Flour.' Notice the increased volume of the loaf on the right. What is ‘Whole Grain’? If we think of a grain of wheat as an egg, - The outer hard shell is the 'Bran’. - The inner yolk, which is the most nutrient-rich part, is the ‘Germ’. - The egg white that can be whipped up into an airy meringue is the ‘Endosperm’. We get ‘Whole Grain’ flour by milling the ‘Whole Grain’ of wheat, including all three parts.

I'm working a piece that will give you guys some latitude on what to include in your Starbread this weekend. The opportunities here are truly endless. Stay tuned

We just hit a milestone, and Kalamau from Honolulu gets the honors. She joined today with a simple goal: learn how to bake her own bread. That's exactly what this place is built for. Kalamau, you picked the right community. Whether you've never touched a bag of flour or you're just looking for a better path to a great loaf, we've got you covered. Start with the courses, jump into the Saturday bake-alongs, ask every question that comes to mind. Nobody here bites (we just bake). 400 members. Every single one of you makes this community what it is. Let's show Kalamau what Crust & Crumb is all about. Welcome home. 🍞 Drop a 🤙 below to welcome our newest baker from Hawaii!