Let’s see your hand. I’ve got 95° and climbing.

Brown Butter Peach Cobbler Cinnamon Rolls. Tangzhong dough, so they stay soft for days instead of hours. Roasted peaches folded right in, real fruit, no extract anywhere. A brown butter streusel across the top for that cobbler crust, and a buttermilk glaze with a little tang to keep it honest. Peyton keeps pushing me to see what a cinnamon roll can really be. She was right again. Twelve rolls, one 9x13 pan. Peaches are in season right now, so the timing's perfect. Full recipe, free, with the timers built in: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Want the technique behind that soft crumb? The tangzhong and enriched dough method lives in the Bread Authority: https://skoo.ly/s/enriched-dough Bake a pan this week and post your photos right here in the comments. I'll be watching for that streusel. Perfection is not required. Progress is. Henry ⭐🔥

That one shift is the difference between feeding by habit and feeding for 12 or 24 loaves without wrecking your week. I just dropped a free interactive lesson called The Market Levain: the exact math, feed ratios, and timing I use for market bakes, with a built-in calculator and my voice walking you through every screen. 👉 https://swift-linden-x4dj.here.now/ This is the kind of lesson we do every week inside From Oven to Market, the community where bakers turn their oven into a business. Here's the deal: join this week and you're in free, for life. After this week it's $5 at the door. 👉 skool.com/from-oven-to-market Tag one baker who's been talking about selling at the market. They'll thank you for it. ~Henry⭐🔥

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

There’s a little something extra I do to my cinnamon filling that most folks won’t catch, and that’s the whole point. I add about an eighth of a teaspoon of nutmeg. No more than that. Nutmeg is strong, and you don’t want anyone biting into a slice and thinking “nutmeg.” You want it working quietly in the background, rounding out the cinnamon so the whole thing tastes deeper. Then I add a few drops of extract. Vanilla does the job just fine, but lately I’ve been reaching for banana. Same rule applies. Not enough to actually taste it, just enough to give the filling a sense of something different. People take a bite and can’t quite name what makes it better. That’s what you’re after. ~Henry⭐️🔥