I kid you not - these are going to be dangerously good! Henry’s Decadent Blueberry Cinnamon Rolls - recipe in the Recipe Pantry.

Lately I've been putting a silicone mat barrier, as well as parchment paper between my dough and the bottom of the Dutch oven. I'm also putting a heat barrier between the heating element and the Dutch oven to prevent burning the bottom of the loaf. But I am still struggling with exactly that. What is the most efficient, and affordable method or product I can use to prevent the bottom from over cooking?

Hi Team C&C, I'm trying to make my first Starter from scratch and after day 4, I keep getting a thick hard layer on top. Does anyone have an idea as to why? I've changed the hydration and even changed the cover on top to both get more air and get less air but the result is the same. I'm using a 1-1-1 ratio when I feed 60-60-60 to make a sourdough starter.

Same recipe with a small hydration increase and I extended bulk fermentation a little. FORMULA: 100/73/2/25 RECIPE = 2 loaves 945g bread flour 105g WW flour 726g warm water at approximately 105°f if your flour/salt/starter temperature is near 70°f before mixing. Desired dough temperature after the slap and folds and bench rest are completed… 84°f. 300g Hank/levain… 100% hydration / 50% bread flour/25% whole wheat flour/25% dark rye flour. 24g salt Total dough weight = 2100g I’m testing to see if I can move my hydration up to 73% to determine if beginners could handle the slight difference in the dough. Lower hydration dough is easier for beginners. Plus I wanted to see how my new High Gluten flour would handle the rise to 40% rise instead of my 30% rise I used with King Arthur flour. The gluten structure held up nicely. I got good oven spring, nice ears and pretty blisters. I have to wait to inspect the crumb.

We’ll be out of town this upcoming weekend through the following so this was my last bake until the weekend of May 8th 😩 I made my first successful batch of French bread last weekend and my family has been eating it up nonstop. So I had to try again this past weekend to confirm I can consistently do this and I did! This time instead of 2 large loaves I made 1 plus some sub rolls and mini rolls! My husband immediately ran to the store to get fixings for some Italian subs 🤣 PS I’m gonna miss you guys - don’t have too much fun without me!!