The challenge this week will be how to manage the butter. I’ll speak to that later today, but in the meantime, isn’t this a pretty slice of bread? Brioche: https://skoo.ly/brioche Brioche hamburger buns: https://skoo.ly/buns-brioche

Baked 2 loaves of bread and experimented with a mixture of high gluten and wholewheat flour. Both were identical, but somehow one ended up larger than the other. I am guessing, I had more starter in one. I opened baked and scored at 7 minutes. I was aiming for an ear and scored deeply. I was very determined to get them ears. I was thrilled, I finally managed to achieve this. I did my Happy Sourdough Dance in the kitchen. I gifted one to a good neighbor and she was kind enough to take pictures for me for a crumb shot. I was very surprised the larger one was so much more easier to roll. The smaller one was sticker and tougher as it bulk fermented faster. This really was an eye opener to me. Experimenting and picking up data was a great information and how to perfect on the next loaf. Please provide feedback, if I scored too deeply or not. 🍞

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 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

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 ⭐🔥