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 ⭐🔥

The Lord hears our cry and NEVER fails to answer! Today I made two batches of yeasted cinnamon rolls and I used the stand mixer that I had in reserve. I have 3 stand mixers, one is a 5 quart Rubbermaid, a 9 quart CookLee and a 9.5 quart CookLee. Well today I pulled out the shiny red 9.5 quart thinking that well it’s barely been used, it has a big bowl and the other CookLee has lasted me for 5 years without issue until lately. Neither of these 3 mixers can mix a double batch of cinnamon rolls. The shiny red one got sooo hot trying to mix the dough that it shut itself off and it wouldn’t come back on until it felt like it was cool enough and ready. Well, by then I was rolling out dough because the show must go on! So I pondered for weeks what mixer to get… I love the Ooni but it’s too heavy just like its price point! That was an instant no. So I was left with the Ank, Bosh, and Joydeem. The Joydeem price is great but sometimes I need to make several batches at one time and I don’t need an issue down tge foreseeable road. The Ankursam mixer is nice but at $800 it too was out of my budget. So I chose the Bosh Universal Plus with a the bakers bundle to make it a real treat🤣🤣🤣. It arrived today!!! A little too late for making cinnamon rolls but at least it’s here and I am HAPPY!!!!!

My 85% butterfat Croissant Herbed and parmigiano reggiano cheese loaf. Double loaf pan method. Made with my Lievito Madre "The Godmother"

Saturday Bake-Along Working Thread — Croissant Bread Good morning, bakers. It's bake day. This is our working thread. Park it, pin it, keep it open. Everything happens right here today. Questions, progress shots, butter emergencies, wins, and the honest ones too. I'll be in this thread all day from the first fold to the last slice. Drop a comment when you start so we know who's in the kitchen. Two paths today. Yeasted for the same-day crowd, sourdough for the planners who shaped and cold proofed overnight. Both recipes are in the Recipe Pantry. One last look if you need it. Now here's everything you need in one place. THE ONE RULE Keep it cold. Cold butter, cold dough, cold tools, quick hands. Frozen butter makes steam in the oven, and steam makes the layers. Warm butter blends in and the layers vanish. When in doubt, chill. BEFORE YOU START Butter frozen rock hard. Grater, rolling pin, and pan cold if you froze them last night. Have a dry dish towel ready to hold the butter while you grate so your body heat doesn't melt it. THE TIPS THAT MAKE OR BREAK IT This is a stiff dough. Don't be alarmed, that's normal for this loaf. Hold the butter with a dry towel as you grate. Bare hands melt it. Don't manhandle it. No pressing and patting like usual. Quick and gentle. Freezer between folds, not just the fridge. Lock that butter up tight. Roll it up tight and even. A loose roll is where the gaps come from. A little water on the seam helps it close and hold. If the butter ever looks shiny or starts to smear, STOP and chill before you go on. THE BAKE 375F (190C). Bake to temperature, not color. This loaf browns fast because of the egg wash and milk sugars, so it'll look done before it is. Pull it at 190F (88C) in the center. If the top runs ahead and gets too dark, tent it loosely with foil for the last 10 minutes. THE HARDEST PART Let it cool before you slice. Yeasted, 30 minutes minimum. Sourdough, 45. I know it smells incredible. Cutting too soon turns that beautiful crumb gummy. Wait anyway.

I was out of town for the Challah Saturday bake. I finally got around to making it . I kept trying to braid and re-braid but the dough was really soft and I was afraid to overdo it working the braid. It takes good not real pretty, but I decided that how you know its homemade.