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4h (edited) • Announcements
⭐ Star Bread Week is Here
Last week you made Japanese Milk Bread. The week before that, cinnamon rolls. Both of those bakes taught you something specific: how to handle enriched dough. How butter, eggs, and milk change everything about how dough feels, how it ferments, and how it bakes.
This week, we’re putting all of that to work.
We’re making Star Bread.
If you’ve never seen one, picture this: a soft, buttery, filled bread shaped into a beautiful twisted star pattern that looks like it came out of a professional bakery. It’s the kind of bread people set in the center of a table and just stare at before they tear into it.
Here’s the thing. It looks complicated. It’s not. If you made milk bread last week, you already have the hands for this. The dough is familiar. The technique is new, but I’ll walk you through every fold, every cut, every twist.
Here’s how the week breaks down:
Tuesday - We talk about laminating fillings into enriched dough. What works, what doesn’t, and why your filling choice matters more than you think.
Wednesday - The geometry of star bread. I’ll break down the shaping method so it makes sense before you ever touch dough. Circles, stacking, cutting, twisting. We’ll cover it all.
Thursday - Filling options and flavor combinations. Sweet, savory, and a few you haven’t thought of yet.
Friday - Prep day. Get your dough made, your filling ready, and your workspace set. We go live Saturday morning.
Saturday - Bake-along. You know the drill. I’m here all day.
Yeasted and sourdough versions will both be available on the Recipe Pantry.
A few weeks ago, some of you had never made enriched dough. Now you’ve done cinnamon rolls and milk bread. Star bread is the next step, and it’s the one that’s going to make people ask “you made that?” when they see it on your counter.
Let’s have a good week. Drop a comment if you’re in.
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⭐ Star Bread Week is Here
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