One night I needed to make fried chicken and I was running low on all-purpose flour. No big deal. I seasoned what I had left right in the bag, salt, pepper, rosemary, the usual suspects, and I was all set to shake my chicken up in it. Then I got a phone call.☎️ Got distracted so I decided to bake the chicken instead. Fast forward a couple of days. I’m making dinner rolls, mixing along, and something feels off. The dough smells different. Has a little something extra going on. I’m thinking, huh, maybe it’s the weather, maybe it’s the flour, maybe I’m just tired. 🥱 I taste it. Y’all. I had mixed my fried chicken seasoning flour straight into my dinner roll dough. Now here’s where I want to tell you I made a discovery. That I leaned into it, pulled it out of the oven, and created something magical. A savory, herb-forward pull-apart that changed my life. It was absolutely disgusting. I don’t know what I was expecting. Rosemary dinner rolls hit different when they also taste like a drumstick. Into the trash it went. So let’s hear it. What’s your funniest or most chaotic kitchen moment? Drop it in the comments. Nothing is too embarrassing here.

We’ve covered tangzhong, the cream pour, and enriched dough science this week. Saturday’s the day we put it all together. Sound off. Where are you at? If you picked 🙋 or 🛒, drop a comment and tell me: yeasted version or sourdough version?​​​​​​​​​​​​​​​​ Here’s the recipe. Walk-through it. https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share If you have a minute, click on bake with me and let me know how Krusty behaves. He’s a work in progress.

Happy Saturday, bakers. This is it, your working thread for the day. Whatever you’re baking this weekend, whether it’s something from the Academy, a recipe you’ve been meaning to try, or just a simple loaf to get back in the groove, drop in here and let us know what’s on the bench. Post your progress. Ask questions as they come up. Share the wins and the “well, that didn’t go as planned” moments too. That’s how we learn. This thread stays open all day, so check back in as your dough moves through its stages. I’ll be around to help troubleshoot, give feedback, or just cheer you on when that oven spring hits. No perfect loaves required. Just show up and bake. Let’s go. What are you working on today?​​​​​​​​​​​​​​​​ Here’s the recipe: https://pantry.bakinggreatbread.com/recipes/ligurian-style-focaccia?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Henry, I think a great future bake along would be a variation of the baguette, pain d'epi. So much fun and delicious!

Just another weekend bake-along in Crust & Crumb Academy. Vietnamese Banh Mi baguettes. Simple enough. Then the snow started falling in upstate New York. My internet in South Carolina started bouncing off satellites. And twenty-two bakers decided that weather, technical difficulties, and sticky dough weren't good enough reasons to quit. What happened next became one of the most engaged threads in our Academy's history: 449 comments over 22 hours, real-time troubleshooting through blizzards, side-by-side experiments with rice flour, melted butter disasters, fogged glasses, overproofed loaves celebrated as loudly as perfect ones, and a community that proved what bread baking looks like when you strip away the gatekeeping and Instagram perfectionism. This is that story. https://bakinggreatbread.blog/2026/02/01/vietnamese-banh-mi-bake-along/