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I am excited with my first attempt at these. Since my house is cool, it took longer to rise and a bit longer to cook (need to apply the latest course “Cool House”). They cracked on tops but that is okay. Edited: those cracks are either pickle holders or cheese cracks. Take your pick!!

I made three batches of Henry’s Gooey Cinnamon Rolls This morning (if you havent tried it, do. I love this recipe). Each batch was mixed separately (due to size of my mixer). Time got away from me and one batch was left at first rise too long and was overflowing bowl. I decided to proceed with that batch anyway. The two properly risen batches are Perfect in color, texture, temp but the odd batch did not cook completely even when its oven time was almost triple (Ya gotta try!) Is this result due to the over-proof?

Tangzhong is a simple cooked flour paste that changes everything. By pre-gelatinizing a small portion of flour and liquid, you lock in moisture before the dough even forms. The result is softer crumb, better rise, and bread that stays fresh longer. Watch the video to see how it works and when to use it. To learn more terms, definitions, and technique breakdowns, visit Crust & Crumb — the most extensive glossary of bread baking terms and techniques on the market, exclusively for our members: https://crust-and-crumb-tawny.vercel.app/

Cold kitchens don’t have to mean slow, disappointing bread. Tonight at 6:00 PM, I’m releasing our newest Academy course: Cold Kitchen, Warm Dough: Mastering Winter Fermentation If winter has your dough stalled, overproofing, or leaving you guessing, this one’s for you. We’ll walk through how temperature really affects fermentation, how to read your dough instead of the clock, and simple ways to take control when your kitchen runs cold. The course will be posted right here in the group at 6:00.Tune in, watch when it drops, and come back with questions.