I decided to make an artisan loaf with a twist…. Literally! Here’s my 3 strand braid sourdough artisan loaf. Each strand has different inclusions. Strand One: Pepperoni, Roasted Garlic & Mozzarella Strand Two: Jalapeno, Cheddar & Bacon Strand Three: Prosciutto, Roasted Garlic & Swiss It is absolutely delicious!!! It has that classic sourdough artisan loaf taste and chew and each bite offers a different taste and texture of inclusion. It’s a flavor explosion in your mouth. @Henry Hunter as you can see there’s areas where there are gaps between the crust and the filling. Why did that happen? Did I not roll the strand tight enough? Is it because this loaf has no score? Tia for answering and teaching me how to resolve this on future bakes. Thank you to @Gaylord Foreman for always being so encouraging and giving me teachable moments. I took his advice to get one bread recipe and stick with it until I perfect it. I’m definitely working on that. The bread recipe here is the one I’ve begun making over and over. Thank you Gaylord!!

Last week was croissant bread, where we kept the butter cold and separate so it could make layers. This week we flip it completely. We’re melting the butter all the way in for the softest, richest crumb you’ve ever pulled out of a loaf pan. The bread is brioche. Buttery, golden, tender enough to pull apart with your fingers. But we’re not making it the ordinary way. Here’s the twist. We’re starting with a tangzhong, that little cooked flour and milk paste that lets bread stay soft for days. And instead of beating the butter in later, we’re melting it right into the tangzhong while it’s still warm and cooling. Why does that matter? The tangzhong pre-cooks the starch so the dough can hold more moisture. Folding the butter in at that stage carries the richness deep into the crumb from the very first step. You end up with a softer, more evenly buttery loaf that stays fresh longer. Same ingredient as last week. Completely different job. Cold butter builds layers. Melted butter builds softness. That’s the whole lesson. I’m baking mine today and I’ll bring you the results. Recipe details are coming this week, and we bake together Saturday. So tell me: who’s ready to go from flaky to pillowy soft this week? Perfection is not required. Progress is. Henry ⭐🔥

Saturday Bake-Along Working Thread — Croissant Bread Good morning, bakers. It's bake day. This is our working thread. Park it, pin it, keep it open. Everything happens right here today. Questions, progress shots, butter emergencies, wins, and the honest ones too. I'll be in this thread all day from the first fold to the last slice. Drop a comment when you start so we know who's in the kitchen. Two paths today. Yeasted for the same-day crowd, sourdough for the planners who shaped and cold proofed overnight. Both recipes are in the Recipe Pantry. One last look if you need it. Now here's everything you need in one place. THE ONE RULE Keep it cold. Cold butter, cold dough, cold tools, quick hands. Frozen butter makes steam in the oven, and steam makes the layers. Warm butter blends in and the layers vanish. When in doubt, chill. BEFORE YOU START Butter frozen rock hard. Grater, rolling pin, and pan cold if you froze them last night. Have a dry dish towel ready to hold the butter while you grate so your body heat doesn't melt it. THE TIPS THAT MAKE OR BREAK IT This is a stiff dough. Don't be alarmed, that's normal for this loaf. Hold the butter with a dry towel as you grate. Bare hands melt it. Don't manhandle it. No pressing and patting like usual. Quick and gentle. Freezer between folds, not just the fridge. Lock that butter up tight. Roll it up tight and even. A loose roll is where the gaps come from. A little water on the seam helps it close and hold. If the butter ever looks shiny or starts to smear, STOP and chill before you go on. THE BAKE 375F (190C). Bake to temperature, not color. This loaf browns fast because of the egg wash and milk sugars, so it'll look done before it is. Pull it at 190F (88C) in the center. If the top runs ahead and gets too dark, tent it loosely with foil for the last 10 minutes. THE HARDEST PART Let it cool before you slice. Yeasted, 30 minutes minimum. Sourdough, 45. I know it smells incredible. Cutting too soon turns that beautiful crumb gummy. Wait anyway.

Introducing “Big Debra-The Judge” on her first assignment! Spinning &kneading like the true boss she is. I’ll show what she made later. Peace, love & happiness to each of you my Father’s children!

If a loaf isn't going to be eaten within a day or two, the freezer is usually your best friend. In this lesson, we look at what actually causes bread to go stale, why the refrigerator often makes the problem worse, and how to freeze, thaw, and refresh your bread so it keeps as much of its original quality as possible. You'll learn: 🥖 Why bread goes stale ❄️ Why freezing works 🚫 Why the refrigerator isn't always the answer 🍞 How to freeze whole loaves and sliced bread 🔥 How to bring frozen bread back to life A simple skill. A big difference. 🎬 Watch the lesson here: https://youtu.be/eiepOzOVDgk 🛍️ Member Discount from ModKitchn Many of you ask how I store bread at home. One of the tools I use is the ModKitchn Fresh Bread Storage Bag. It's designed for countertop storage and freezer use, making it a great option for keeping your bread fresher longer. ModKitchn has generously offered Crust & Crumb Academy members 10% off. 👉 https://modkitchn.com/discount/BAKINGGREATBREAD10 Use code: BAKINGGREATBREAD10 Thank you to Morgan and the team at ModKitchn for supporting bread bakers and our community. Perfection not required. Progress expected. Henry⭐🔥 Crust & Crumb Academy