Inspiration from Robert @Robert Caldas Easy, simple, and great taste 🤤 Thank you so much Robert. I love it. Soon I’ll let my pup taste it. 😉

A lot of you have been asking what I use to keep my bread after it comes out of the oven, so here it is. It’s the ModKitchn bread bag. Mine does double duty. I freeze loaves in it, and I store bread right on the counter in it too. The crust stays the way I want it instead of going soft and sweaty like it does in a plastic grocery bag, and there’s no wrestling with cling wrap or a drawer full of twist ties. It’s reusable, it’s built for bread, and it holds up wash after wash. Pair it with the flash-freeze trick I shared earlier, freeze the loaf naked until it’s solid, then bag it, and you’ve got bakery-fresh bread weeks down the road. ModKitchn is running a Father’s Day sale right now, and my link gets you 10% off on top: 👉 https://bit.ly/4oCANvx If you’ve been tossing good bread into cheap plastic, this is the upgrade. ~ Henry ⭐🔥

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 ⭐🔥

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.

One of the things I love most about this community is watching new bakers find their footing. @Jana Hassett joined us just a few weeks ago, and she's already become a familiar face around the Academy. Not because she's posting constantly. Not because she's trying to be the center of attention. She learns. She participates. She encourages other bakers. She celebrates their wins. That's the kind of member who helps turn a collection of bakers into a community. Jana, thank you for bringing your curiosity, kindness, and positive energy into the room. We're glad you found us. Everyone, help me show Jana a little Crust & Crumb love in the comments. ❤️ 🥖 Perfection is not required. Progress is. ~Henry⭐🔥