I put this dough in the fridge over a week ago. I've had the crud and haven't felt like doing anything. Well today I baked it. It looks ok, I'm waiting on it to cool before slicing it. 🤞🫣

After last week's focaccia blew up (521 comments, 19 bakers, 100% completion), we're shifting gears. This Saturday we're baking Henry's Big Gooey Cinnamon Rolls. These aren't regular cinnamon rolls. Three things make them different. First, tangzhong. It's a Japanese technique where you cook a small amount of flour and milk into a paste before adding it to the dough. That paste traps moisture so the rolls stay soft for days, not hours. If you were here for the focaccia, you already understand the concept of adding something wet to dough and letting it transform during baking. Same energy, different bread. Second, the cream pour. Right before these go in the oven, you pour heavy cream over the top. It seeps down between the rolls, caramelizes on the bottom, and creates this gooey, almost sticky-bun layer underneath. Remember the olive oil brine on the focaccia? Same idea. We pour something over dough, and the oven does the rest. Third, the filling. Brown sugar, cinnamon, butter, and a secret weapon: cornstarch. It keeps the filling thick and gooey instead of running out during baking. Rolled tight. Cut clean. Twelve big rolls per pan. The kind you pull apart and they stretch with gooey strings of filling. And here's the part I'm really excited about. This recipe has two versions. Yeasted version: Uses instant yeast. Mix it today, refrigerate overnight, bake tomorrow morning. Straightforward and accessible. If you've never made enriched dough before, start here. Sourdough version: Your active starter replaces the yeast entirely. Longer fermentation, deeper flavor, that subtle tang that pairs perfectly with cream cheese frosting. If you've got a healthy starter, this is the one to try. Same recipe page. Same filling. Same cream pour. Same frosting. You just flip the toggle at the top and the ingredients and timing adjust automatically. No matter which version you choose, you're in. Everyone bakes together Saturday. Yeasted version: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?variant=yeasted

A couple of days ago someone gifted me a bag of 24 bananas. Twenty-four. I'm pretty sure they have an ulterior motive, don't you think? So now I've got 4 banana breads going at once. My kitchen smells incredible and I'm not mad about it. Here's the recipe from The Recipe Pantry: https://pantry.bakinggreatbread.com/recipes/classic-banana-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share The convenient thing is you can scale the recipe or down right there in the app. What about you? What's in your oven today? Drop a photo if you've got one. 👇

I hope this is allow.. I just pulled these beauties from the oven..I was surprised. 😳 One of them the scoring was a little off. 🫣😀 Recipe 100g starter 500g BF 10g salt 375g water (one has butter inclusions, added during s/f's) 4 sets of s/f Bulk fermentation took 5-6 hours Cold retard 2 days Preheated oven 500 F Lower heat to 450 F Score place 2 ice cubs with lid bake for 7 minutes, then retrace score, bake with lid 25 minutes. Lower temp to 425F for 15-20 min without lid. Let cool and slice in the morning. 🙏🏻🙏🏻🙏🏻

Working on an app that lets you smell through your screen… Until then, you’ll just have to use your imagination. This is my Blueberry Muffin Bread, this time with a streusel topping. I gave the batter about 20 minutes to rest before folding in the blueberries (tossed in flour first). That rest time lets the batter thicken up as the baking powder starts doing its thing, which helps keep the blueberries in suspension better. At least that’s my theory. It’s sitting at 130°F internal right now. I need it to cool down to around 78°F before I cut into it. Patience is hard when your kitchen smells like this. If you’re interested in a fantastically delicious quick bread, here’s the recipe: 👉 https://pantry.bakinggreatbread.com/recipes/henrys-blueberry-muffin-bread