I don’t want to get you guys too excited but this brioche is an amazing bread. Topped with a little turbinado sugar and flaky sea salt. The house smells like a French bakery on Sunday morning. This Saturday's recipe: https://skoo.ly/brioche Brioche hamburger buns: https://skoo.ly/buns-brioche Henry⭐️🔥

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 ⭐🔥

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 night I got that old familiar sweet tooth at about 10 PM. I justified what I was about to do by convincing myself that the bananas were going to be too far gone if I waited till the morning so I must bake this banana bread tonight. I did think about portion control though. So I used my mini loaf pans. https://pantry.bakinggreatbread.com/recipes/classic-banana-bread

Since @Henry Hunter had us baking an enriched croissant loaf I decided to also bake a lean dough croissant loaf. Here she is in all of her buttery, flaky and delicious glory!!! She was a little big for the Dutch oven that I used so her ear got pressed down by the lid but hey I am still proud of this bake!,