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

I get a sweet tooth about this time of night and all I had was a couple of pairs. So, I made a quick Galette. It’s not much to look at right now, but give it 20 minutes. OK, it’s been 20 minutes

Last week you made Japanese Milk Bread. The week before that, cinnamon rolls. Both of those bakes taught you something specific: how to handle enriched dough. How butter, eggs, and milk change everything about how dough feels, how it ferments, and how it bakes. This week, we’re putting all of that to work. We’re making Star Bread. If you’ve never seen one, picture this: a soft, buttery, filled bread shaped into a beautiful twisted star pattern that looks like it came out of a professional bakery. It’s the kind of bread people set in the center of a table and just stare at before they tear into it. Here’s the thing. It looks complicated. It’s not. If you made milk bread last week, you already have the hands for this. The dough is familiar. The technique is new, but I’ll walk you through every fold, every cut, every twist. Here’s how the week breaks down: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Tuesday - We talk about laminating fillings into enriched dough. What works, what doesn’t, and why your filling choice matters more than you think. Wednesday - The geometry of star bread. I’ll break down the shaping method so it makes sense before you ever touch dough. Circles, stacking, cutting, twisting. We’ll cover it all. Thursday - Filling options and flavor combinations. Sweet, savory, and a few you haven’t thought of yet. Friday - Prep day. Get your dough made, your filling ready, and your workspace set. We go live Saturday morning. Saturday - Bake-along. You know the drill. I’m here all day. Yeasted and sourdough versions will both be available on the Recipe Pantry. A few weeks ago, some of you had never made enriched dough. Now you’ve done cinnamon rolls and milk bread. Star bread is the next step, and it’s the one that’s going to make people ask “you made that?” when they see it on your counter.

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!

Over the years I've answered thousands of questions from bakers and researched thousands more. That's actually how all my books were born. I didn't set out to be an author. Someone would ask a question, I'd write a thorough answer, that answer would become a blog post, the blog post would grow into a pamphlet or a video, and eventually it would become a book. That's just how it works when you teach from real questions. So I've decided to collect these into a series: Baker's Fundamentals. These are the things bakers need to know that just don't get talked about or taught in most classrooms. The stuff that sits between the recipe and the result. Here's my recipe: https://pantry.bakinggreatbread.com/recipes/no-gap-cinnamon-swirl-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share This is Video #2 in the series. If you've ever sliced into a cinnamon swirl loaf and found a cave where the filling used to be, this one's for you. It's not your recipe. It's a technique problem, and it has five mechanical fixes. In this video I cover: - Why dry cinnamon sugar on bare dough creates steam pockets that blow your layers apart - Why a loose roll traps air that expands violently in the oven - Why overproofing is the silent killer of swirl bread - The five fixes that prevent separation every single time - My complete foolproof cinnamon swirl recipe with the fixes built in All of the videos I put together for you live on YouTube so it's easier for me to share them with you here. If you watch this and think it's helpful, please like and subscribe to the channel. That helps us create more of these videos and brings bakers like you to our community. 👉 https://youtu.be/4D7FNlg6E54 The PDF with the full breakdown and cheat sheet is attached below. Drop a comment if you've fought the swirl gap before. I know I'm not the only one.