🍞 This week we're baking croissant bread

⭐

You've seen it all over your feed. The loaf that bakes up with the flaky, buttery, pull-apart layers of a croissant. Except there's no butter block, no three-day pastry school, and no two failed batches before you get it right.

Here's the trick: you grate frozen butter right into the dough and fold it in. That's the whole secret. The cold butter makes steam in the oven, and the steam makes the layers. Anybody in this kitchen can do this one.

And we're doing it two ways, like always:

🧈 Yeasted, for the same-day crowd. Start in the morning, eat it that night.

https://pantry.bakinggreatbread.com/recipes/croissant-bread-yeasted

🌙 Sourdough, for the planners. A longer build and an overnight cold proof for real tang.

https://pantry.bakinggreatbread.com/recipes/sourdough-croissant-bread

Both recipes land in the Recipe Pantry this week, and we bake together Saturday morning in the working thread. I'll be right there with you, start to finish.

One thing you can do today: put a stick of butter in the freezer. Cold butter is the whole game, and we'll get into why this week.

So tell me: are you Team Yeasted or Team Sourdough this Saturday? Drop it below. 👇

Perfection is not required. Progress is.

Henry ⭐🔥

263 comments