This is our working thread for today’s bake-along. Drop in when you start, check in when things get interesting, and post your results when you pull them off the skillet. We’re making naan today. All three versions are in the Recipe Pantry — yeasted, sourdough, and sourdough discard. Pick the one that matches where you are right now and let’s get after it. 👉 https://pantry.bakinggreatbread.com/?search=Naan If you’re just joining us, here’s how it works. No set start time. No pressure. Bake when your day allows, check in here, and learn from everyone around you. That’s the whole point. Drop a 👋 below and tell us which version you’re making. Clean, simple, gets people to self-identify their version right in the comments which feeds directly into your poll data from yesterday.​​​​​​​​​​​​​​​​

Our Bake Along with the Facebook group today was Bolillos. I’ve never tasted these, let alone Bret to bake them before today. Because our bake yesterday want enough (I’m joking! It was a busy day and evening!) I opted for both sourdough and yeast versions. I mixed my sourdough last night, using Henry’s sourdough converter as a guide. I mixed the yeast dough before first light this morning. Two doughs going at the same time was sounding a lot like a repeat of yesterday. Both bakes came out very well, and despite not looking like much, the sourdough rolls are delicious. The yeast rolls are good, but sourdough gives the rolls a creamier, more flavorful crumb. I had part of one as an egg qand sausage sandwich. It was so tasty!

It’s time, bakers. Let’s make something stunning. This week we’ve covered the dough, the filling, the shaping, and the science behind all of it. You’ve had the tutorials, the videos, the prep checklist. Now we bake. Toggle to the sourdough version on the recipe page if that’s your path today. Three star breads on the table this week: 🧄 Savory Spanakopita — spinach, feta, mozzarella, cream cheese, garlic, red pepper flakes 🩷 Two-Tone Beetroot — pink and white dough with cinnamon filling 🍯 Cinnamon Sugar — softened butter, cinnamon sugar, simple glaze Same dough. Same shaping technique. Pick your star. How this works: Bake at your own pace. Post photos as you go. Mixing, filling, shaping, the raw star before it goes in the oven, the final reveal when it comes out. Ask questions in real time. Help each other out. Show us that star. 🧈 Soften your butter. Don’t melt it. 🥬 Squeeze the spinach DRY (savory bakers). 📏 Roll your circles to 12 inches. 🔪 Cut into quarters first, then halve each section for even strips. 🌀 Twist OUTWARD, then pinch the ends like you mean it. 🥚 Egg wash the white dough only if you’re doing the two-tone version. 🌡️ Internal temp: 190F (88C) at the center. ⏰ Cool 15 minutes before pulling apart. 📸 Drop your first photo when you start mixing. I’ll be here all day.​​​​​​​​​​​​​​​​ Perfection is not required. Progress is. ⭐ Two-Tone: https://pantry.bakinggreatbread.com/recipes/beetroot-star-bread?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Spanakopita-inspired filling: https://pantry.bakinggreatbread.com/recipes/henrys-savory-star-bread?variant=yeasted Sourdough savory: https://pantry.bakinggreatbread.com/recipes/sourdough-savory-star-bread?variant=yeasted

You've put in the work all week. You watched the lessons. You learned the tangzhong science. You understand why we pour cream over the rolls before they go in the oven. You know what butter, sugar, and eggs do to enriched dough and why it behaves differently from the lean breads you're used to. You've got this. I have every confidence in you. 💪 Let's make the best cinnamon rolls you've ever had. 🧈 First things first. Take your cream cheese, butter, and eggs out of the refrigerator right now. Set them on the counter and let them come to room temperature. If you're like me, you can tuck the cream cheese in your apron pocket to warm it up. I do the same thing with butter and eggs sometimes. I don't advise that because you're one step away from a disaster, but it works. 😂 Room temperature ingredients matter today. Cold butter won't incorporate into enriched dough properly. Cold eggs will tighten everything up. Cold cream cheese in the frosting means lumps that won't smooth out. Get them out now. ✅ I worked through the full recipe last night to make sure every feature in the Recipe Pantry was functioning properly. Timers, scaling, step-by-step, all of it. We have a go for launch. 🔗 Here's the recipe: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 📱 Two quick tips before you start: 👨‍🍳 At the top of every recipe page in the Pantry, look at the navigation bar on the right side. You'll see what looks like a little chef's hat. Click it. That keeps your screen awake so it won't fall asleep and go dark while your hands are covered in dough. No more tapping your phone with your elbow. 🌙 Right next to it there's a little crescent moon icon. That toggles between light mode and dark mode. Use whichever is easier on your eyes in your kitchen.