Well, here we are. Bake day. And it landed on the Fourth of July, so let’s make something beautiful today. 🇺🇸 Most of you have your dough or your butter blocks resting in the fridge right now, which means the hard part is behind you. Today’s the payoff. We shape, we proof, we bake. Here’s the game plan: 🥐 Pull your dough, roll it out long, cut your triangles, and shape ⏳ Proof until puffy and jiggly. This is the make-or-break step, so don’t rush it. French folks, you’re looking at a couple hours. Sourdough, yours runs longer, 3 to 5, so be patient with it. 🔥 Egg wash, then bake to a deep mahogany. Pale is underbaked. Let that color build. Now, two things about the heat. 🎇 First, the real one. This heat wave across the country is dangerous, not just uncomfortable. Drink your water, stay cool, and check on the older folks and neighbors around you. Your bread can wait. You come first. Take care of yourselves out there. 🇺🇸 Second, that same heat is sitting in your kitchen. Your final proof has to stay under 78F or the butter melts and weeps out before the croissants ever hit the oven. Find the coolest room in the house. If your kitchen’s running warm, the fridge is still your friend, use it to hold the proof steady. Keep a close eye today, because in this heat they can over-proof faster than you’d think. This thread is home base all day. 🎆 Post your progress right here. Your shaped croissants, your proof, your first tray out of the oven, your crumb shots when you cut in. And if you hit a snag, butter leaking, dough fighting you, proof looking off, drop it in the comments and I’ll walk you through it. I’m around all day. Let’s bake, everybody. 🇺🇸🥐 Perfection is not required. Progress is. Henry ⭐🔥🇺🇸

Sliced into my cinnamon swirl again today for French toast. My goodness!

🥐✨ 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.

Sometimes the biggest win isn't the loaf. It's the confidence behind it. @Jenny Rader-Bakos took sourdough beyond the expected with a beautiful fruit pizza topped with aquafaba whipped cream. That's what happens when you stop baking by fear and start baking by understanding your dough. Congratulations, Jenny. Thanks for reminding all of us that bread can be the beginning of something creative. ~Henry⭐🔥

We’re constantly upgrading the tools we put in front of you, and today I’m excited to share the new Price Your Loaf Calculator. This tool helps you calculate: ✅ Your true cost per sellable loaf ✅ The lowest price you should accept ✅ A suggested retail price with a 60% gross margin ✅ Ingredient, labor, packaging, market, and travel costs ✅ The effect of bread that may not sell You can name the bread you’re pricing, like My Market White or Country Sourdough, and your numbers are saved automatically in your browser. 🔒 Your information stays on your device. Return using the same device and browser, and your saved loaf will still be there. 👉 Use the calculator here: https://price-your-loaf-fotm.vercel.app/ Open Price Your Loaf You can also install it so it works much like an app: 📱 iPhone or iPad Open it in Safari, tap Share, then choose Add to Home Screen. 🤖 Android Open it in Chrome, tap the menu, then choose Add to Home screen or Install app. 💻 Computer Bookmark it, or use your browse. https://price-your-loaf-fotm.vercel.app/ ~Henry⭐🔥 ---------------------------------------- Want to see everything From Oven to Market has to offer, and whether it's the right fit for you? Take the 60-second quiz: https://bakinggreatbread.blog/bread-business-quiz/