How does it look for my first time i had to pull the sprinkle of jalapeño off cause It slughtly burnt but this looks pretty decent for my first go at

This house smells amazing. I changed directions midstream and turn my sandwich loaf into a braided cinnamon loaf then decided not to bake with the lid on rather egg wash it with a yolk and a splash of cream, top it with turbinado sugar, and a sprinkling of Mauldin salt. What do you think?

🥐✨ This Weekend We Laminate ✨🥐 Alright, you all asked for it... so we're doing it. Now before anybody panics, I want you to think about where you've already been. This isn't some giant leap. It's simply the next step on a staircase you've already been climbing. 🧈 Remember Brioche Week? That's where you learned to handle butter. Adding it one piece at a time. Watching for the break. Keeping it cool so it works with the dough instead of against it. That was your foundation. 🥮 Then came Babka. You learned that cold, firm butter holds its shape, while warm butter melts into the dough and ruins your layers. Classic Sourdough Croissant: https://pantry.bakinggreatbread.com/recipes/sourdough-croissants Yeasted Croissant: https://pantry.bakinggreatbread.com/recipes/classic-french-croissants Keep the butter cold. Keep the layers distinct. Sound familiar? That's lamination in plain clothes. 🦓 Then there was Zebra Bread. Stack. Fold. Roll. Repeat. Every fold multiplied the layers. Chill before you roll. Go easy on the flour. Roll it with confidence. You've already done those movements with your own hands. ✨ Croissants are simply all three of those skills coming together. 🥐 Butter control from brioche. 🥐 Cold butter creating layers from babka. 🥐 Fold-and-roll technique from zebra bread. You're not starting from scratch. You're putting together things you already know. ❤️ We're gonna go slow, one fold at a time, and I'll walk you through every single step. 🛒 Before Saturday, gather a few things: 🧈 Good butter. The higher the butterfat, the better. European-style if you can find it. 🌡️ A cool kitchen, if you've got one... and a little patience. ⚖️ Your digital scale, because we're weighing everything. Bring your questions. Bring your nerves. Bring your butter. By Saturday afternoon you'll be holding something flaky, buttery, and golden that you made with your own two hands.

The baker at the top of our leaderboard walked into pretzel week saying she'd never made one and was scared of the shape. Then she opened the room, welcomed Johannesburg, talked a wet-dough panic off the ledge, and finished number one. When the coach lets herself be a beginner, the whole room shows up. This one's a good one. Full recap is live: https://ancient-sequin-6pja.here.now/ This week we featured: @Sandy Chong @Melissa Molaison @Mauvette Bailey @Stacey Avraham @Candy Barnes @Deborah Karaban @Candi Brown-McGriff @Ehsan Omara @Jill Hart @Tamsin Boshoff @Judy Lyle @Colleen Vergara @Ann Snow @Michele Nilson @Linda Glantz @Angela Sides-McKay @Lisa D @Jana Hassett @Barb Kratzmann @Mary Nunaley @Julian Wren @Linda Gregory @Cheryl Odden @Betsy Carey @Jen Dolan @Donna Angelo @Pat Van Schalkwyk @Sue Peterson @Maureen Kilbride @Ruby Dack @Terri Pevsner Pretzels wait. Grandbabies don't. See you next Saturday. Henry ⭐🔥

Here’s a trick backed by real food science. When you freeze your bread and thaw it later, or toast it straight from frozen, it can actually raise your blood sugar less than fresh-baked. The reason is a process called retrogradation. Stay with me, it’s simpler than it sounds. When you bake bread, the starches soften and open up. That’s what makes warm bread so easy to digest, and it’s also why it hits your blood sugar fast. But as bread cools, and especially when it freezes, those starches reorganize and tighten back into a more crystalline structure. That reorganization creates what we call resistant starch. Resistant starch does what the name says. Your body can’t break it down as easily, so it behaves more like fiber than sugar. Less of it turns into glucose. Lower glycemic hit. So the move is simple. Bake your bread, let it cool fully, slice it, and freeze it. When you want a piece, toast it straight from the freezer. You get the same bread you love, a little kinder on your blood sugar. One more reason homemade beats the mall. You control the whole loaf, start to finish. Perfection is not required. Progress is. Henry ⭐🔥