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Henry’s Decadent Blueberry Cinnamon Rolls
Rich, soft blueberry cinnamon rolls filled with real blueberries, toasted walnuts, and blueberry preserve, finished with swirled cream cheese frosting. Weekend-level indulgence.
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Henry’s Traditional Christmas Stollën
This traditional Christmas stollen is more than a holiday bread. It’s a memory carried home from a small German bakery, where I learned the craft from Mr. Sherman while stationed overseas. Rich with fruit, spice, and patience, this is a bread meant to be made ahead, wrapped, rested, and shared…
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Get Your Head in the Game
Learn why reading your recipe and prepping ingredients before baking bread sets you up for success. Mise en place isn’t fussiness—it’s how great bakers work.
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Holiday Chocolate Babka: The Perfect Gift Bread for Your Give Bread Instead Campaign
Nothing says “I care about you” like a homemade loaf of chocolate babka wrapped in cellophane with a ribbon. This rich, swirled bread is easier than you think, and it freezes like a dream. Why Babka Belongs in Your Gift Bread Rotation Let me be straight with you: if you…
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How to Ship Bread Without Ruining It
Learn how to ship homemade bread so it arrives fresh, soft, and gift-ready. This guide covers which breads travel best, how to wrap and pack them, freezing tips, and the right shipping timeline to keep your loaves tasting their best.
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Holiday Star Cinnamon Roll Bread with Beetroot Swirl
I roast beetroots, puree them, and keep bags in the freezer for when I need color. One tablespoon mixed into half the dough gives you this pink. Layer it with plain dough, add cinnamon filling, twist, and you’ve got a centerpiece people won’t forget.
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Mandarin Holiday Muffins: A Late-Night Bake Worth Sharing
It was late, my house was quiet, and those tall café-style muffin liners I ordered a month ago finally showed up at my door. They were sitting on the counter daring me to do something with them. I had a handful of Craisins, just enough chopped walnuts to matter, and…
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Black Friday 2025: My Holiday Gift Guide for Home Bakers
Every product in this guide is something I’ve tested in my own kitchen, baked with, and trusted enough to put my name behind. These aren’t random picks. These are the tools I reach for every single time I bake.
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The Best Sourdough ↔ Yeast Recipe Converter for Home Bakers
Tired of fighting the math? This new recipe converter lets you turn any bread recipe into sourdough or yeast with one click. Paste it, upload it, or snap a photo. Clean instructions, correct hydration, and real kitchen-ready results.
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Easy Rosemary Sea Salt Focaccia Recipe Summary:
A soft, aromatic focaccia topped with rosemary and sea salt. Easy, foolproof, and perfect for new bakers or weeknight meals, no special tools required.
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Henry’s Pistachio Babka Twists
These Pistachio Babka Twists are soft, rich, and buttery with deep pistachio flavor in every bite. Baked in muffin tins for even color and shape, they’re part babka, part sweet roll — the kind of late-night bake that quiets your mind and fills the kitchen with warmth. Coarse-ground pistachios bring…
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Rosemary & Sea Salt Focaccia
By Henry Hunter If you’ve been hesitant to dive into bread baking, let this Rosemary & Sea Salt Focaccia be your gateway recipe. It’s the kind of bread that makes you look like a professional baker while being surprisingly forgiving to make. The combination of fragrant rosemary and flaky sea…
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Perfect Your Pumpkin-Shaped Bread with Tension Tips
This festive pumpkin-shaped yeast bread is soft, savory, and full of fall flavor. Made with real pumpkin purée, rosemary, and a hint of sweetness, it’s perfect for sandwiches, soups, or your holiday table. Easy to shape, beautiful to serve.
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Member Spotlight: Kimberly Wasko’s County Fair Triumph
Four first-place ribbons at one of the toughest county fairs in Pennsylvania. When Kimberly Wasko posted her results from the Bloomsburg Fair, I knew we had to hear the full story. Not just the wins (though eight ribbons total is incredible), but the whole journey: the midnight baking sessions, the…
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Fall in Love with Baking: Spicing Up Your Bread Game 🍂🥖
“As the crisp air of autumn begins to settle in, there’s nothing quite like the warmth of a cozy kitchen filled with the scent of cinnamon, nutmeg, and cloves. These warming spices not only bring comfort and nostalgia but also add a rich depth of flavor to your fall baking.…
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Henry’s Big, Gooey Cinnamon Rolls
Yesterday afternoon, Ryan called with one of those casual requests that isn’t casual at all: “Hey Dad, I’m coming home tomorrow. You still have those cinnamon rolls?” What cinnamon rolls? Then it hit me. Two weeks ago, he’d asked if I could make some for him and maybe double the…
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Henry’s Big, Gooey Cinnamon Rolls (24 Rolls)
These aren’t your average cinnamon rolls. Using the tangzhong method, these incredibly soft, bakery-quality rolls stay tender for days and deliver that perfect balance of gooey filling, rich frosting, and pillowy texture that’ll make you a breakfast legend. The overnight proof develops deep flavor while making your morning routine easier.
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“Classic Yeasted Doughnuts Recipe – Paul’s Memorial #BakeAMemory”
“We all have that special baking memory that transports us back in time. This recipe for classic yeasted doughnuts comes from Paul (‘Bald Baker Paul’), capturing the magic of Friday night doughnuts fresh from the fryer. These are the lightest, most flavorful doughnuts you’ll make at home, with an overnight…
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The Baking Great Bread At Home Community Cookbook
Discover our new Community Cookbook featuring tested recipes from passionate home bakers. From scattered Facebook files to a professional platform where your recipes shine – see how we transformed our recipe sharing experience. No ads, no distractions, just clean recipes when you need them.
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Your First State Fair Bread Competition: What I Wish Someone Had Told Me
The smell hits you first. You walk into that competition tent at 7 AM. You’re surrounded by the aroma of dozens of fresh loaves cooling on tables. Bakers are making last-minute adjustments, brushing crusts with oil, trimming uneven edges. Your heart’s pounding because you’re about to put your bread up…
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The Art of Marbled Yeasted Breads
After last week’s beautiful cinnamon swirl loaves, we’re taking the swirl concept to the next level with marbled yeasted bread. This Sunday, we’re exploring three distinct marbled bread recipe techniques that will transform your baking. Think of it as painting with dough, where every slice reveals a unique pattern that’s…
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Henry’s Whole Wheat Sourdough Recipe – Healthy & Delicious
“Learn to make healthy whole wheat sourdough bread with this foolproof recipe. Get perfect open crumb using 20% whole wheat flour. Easy step-by-step guide.” Foolproof Sourdough Recipe.
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The Diabetic Baker’s Best Friend: Low-Carb Almond Flour Bread That Actually Tastes Like Bread 🍞
“Master diabetic-friendly almond flour bread with just 2g net carbs per slice. Perfect for blood sugar control without sacrificing taste or texture.”
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Summer Sourdough: Refreshing Twists on a Classic
The summer heat’s rolling in here in South Carolina, and I’ve been thinking about how to give my sourdough a seasonal makeover. There’s something magical about the smell of fresh bread mixed with summer flavors wafting through the kitchen. Over the years, I’ve learned to transform basic sourdough into something…
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Why Summer Changes Your Dough
Summer heat can change everything about your dough. From sticky hands to wild fermentation, this guide breaks down how to stay in control during hot, humid months.
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Proofing Isn’t the Clock’s Job
Tired of guessing when your dough is ready? This guide to proofing yeasted dough shows you how to read the signs—feel, shape, and texture—not just the timer. Ditch the clock and learn the foolproof way to perfect bread.
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🫐 Bakery-Style Blueberry White Chocolate Chip Scones
Tall, tender blueberry white chocolate chip scones made for indulgent mornings. A rich cream-based dough, frozen butter, and the perfect rise.
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Mastering Bulk Fermentation for Sourdough and Yeasted Bread
Discover how mastering bulk fermentation transforms your dough from raw ingredients into something alive — with better structure, flavor, and feel.
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Cinnabon-Inspired Cinnamon Rolls with Cream Cheese Icing
These soft, gooey cinnamon rolls are inspired by the iconic Cinnabon but finished with Cheryl Oden’s signature cream cheese icing. A pour-over cream step makes them unbelievably tender.
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Hybrid Sourdough Sandwich Bread
This hybrid sourdough sandwich bread gives you the best of both worlds—rich flavor from your discard and a quick rise thanks to yeast. It’s soft, easy to slice, and perfect for toast, sandwiches, or snacking right out of the oven.
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The Loaf and the Lie
What if the bread we grew up eating wasn’t really bread at all? The Loaf and the Lie is a 27-page story about what we gave up, how it happened, and why so many of us are just now beginning to question it. Read the full flipbook or download the…
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Ancient Grain Flour Baking
“Explore the world of ancient grain flours like einkorn and spelt in this comprehensive baker’s guide. Learn about their unique nutritional profiles, how they differ from modern wheat, and get started with simple recipes that showcase their distinctive flavors and baking properties.”
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🌟 Member Spotlight: Katrina Niesen, “The Sourdough Mama”
Katrina Niesen, known as The Sourdough Mama, turns sourdough into a work of art. In this spotlight, she shares how bread helped her heal, why scoring is her therapy, and how she’s now teaching bakers around the world to create with confidence.
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How Donna May Creates Artisan Crust with Steam (and How You Can Too)
By Henry Hunter | Featuring insights from Donna May, Group Expert One of the most common questions we get in the Baking Great Bread at Home group is:“How do I get that golden, blistered, crackly crust like I see in artisan bakeries?” Well, there’s no one better to answer that…
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Vietnamese Bánh Mì Baguette
Learn how to make authentic Vietnamese bánh mì baguettes at home—crisp on the outside, airy inside, and perfect for stuffing with your favorite fillings. A true street food classic, made from scratch.
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MEMBER SPOTLIGHT: ROSE BURNS
Rose Burns brings heart, humor, and heritage to her baking. From garlic dough donuts to rustic sourdoughs, her journey from a Fleischmann’s booklet in 1981 to full-flavored bakes today is nothing short of inspiring.
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Traditional Hot Cross Buns Recipe for Easter ✝️
Few breads hold the seasonal charm and nostalgic pull of hot cross buns. Soft, lightly spiced, and dotted with raisins or currants, these iconic buns are finished with the unmistakable white cross — a symbol of tradition and celebration. Whether you bake them for Easter, a Sunday brunch, or simply…
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🍞 Marbled Blueberry, Cinnamon, and Honey Sourdough
This beautiful marbled sourdough combines tangy bread with a hidden swirl of blueberry, cinnamon, and honey. A spring bake that’s equal parts art and flavor.
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Member Spotlight:
“In this Member Spotlight, we celebrate Bella Casa and her love for baking great bread at home. Learn about her favorite tools, scoring techniques, and the passion that goes into every loaf.”
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Is Sourdough Really Better for You? Let’s Break It Down
“Sourdough isn’t just about great flavor—it’s also better for your gut. Thanks to the fermentation process, sourdough can produce resistant starch, break down gluten, and improve mineral absorption. Follow Henry’s Foolproof Sourdough Recipe to make bread that’s easier to digest and packed with nutritional benefits.”
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Member Spotlight: Debbie Eckstein
“Debbie Eckstein went from overthinking every step to mastering the art of sourdough and brioche. Her journey is proof that patience, tradition, and a little bit of self-doubt can lead to incredible bread. Read her story in this month’s Member Spotlight!”
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Henry’s Blueberry Muffin Bread
“Henry’s Blueberry Muffin Bread is everything you love about a blueberry muffin, but in an easy-to-slice loaf. Bursting with juicy blueberries, a hint of orange zest, and topped with a golden, sugary crust, this quick bread is soft, moist, and perfect for breakfast or a snack. Simple to make, even…
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A Chocolate Symphony: Priscilla Jolley’s Masterful Chocolate Sourdough
“Working with chocolate in sourdough presents unique challenges that many bakers shy away from. Chocolate—particularly cocoa powder—can have a deleterious effect on gluten development. This happens for two main reasons: cocoa powder is acidic, which can interfere with gluten formation, and the fat content in chocolate can coat the flour…
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The Magic of Yeast Water
“Fruit yeast water offers bakers a flavorful, low-maintenance alternative to traditional sourdough starters. This comprehensive handbook walks you through creating, maintaining, and baking with fruit-based yeast waters. Perfect for beginners who find sourdough intimidating or experienced bakers looking to explore new flavors, this guide covers seasonal fruit selections, troubleshooting tips,…
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Brioche – The Buttery, Eggy Bread That’s Worth It
This rich, buttery brioche bread is soft, airy, and perfect for everything from French toast to sandwiches. With just the right balance of eggs and butter, this recipe delivers a golden, bakery-quality loaf every time.
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Sourdough for the Rest of Us: (FREE Download!)
“Sourdough baking doesn’t have to be complicated. Sourdough for the Rest of Us is the ultimate free guide for beginners and experienced bakers alike. No perfection required—just great bread. Download your copy today! https://bit.ly/3XjRKP3”
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Blackberry Orange Galette
This Blackberry Orange Galette is as easy as it gets—flaky crust, juicy blackberries, and a hit of citrus to brighten everything up. I used oranges and a little lime, but you can go with whatever citrus you’ve got. A sprinkle of turbinado sugar gives the crust that perfect crunch. Bake…
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How to Tell When Bread is Proofed
Wondering if your dough is ready? Use the poke test and simple tricks to know exactly when to bake. No more guesswork—just great bread!
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My Crusty White Bread – The Loaf That Started It All
Looking for the perfect crusty bread recipe? This is the one. With a golden crust, soft interior, and simple method, this bread is perfect for any home baker.
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Mastering the Art of Baguette Baking with Donna May
“Light, airy, and full of flavor—Donna May’s baguettes, fresh out of the oven and ready for a generous slather of butter! 🥖 Hello, bakers! Today, we’re excited to spotlight one of our community’s founding members and expert bakers, Donna May. Donna has been instrumental in guiding many of us through the…
Welcome to the Baking Great Bread at Home Blog
Home › Blog
Welcome to the Blog
You’ve landed in the heart of Baking Great Bread at Home. Here you’ll find real recipes, tested techniques, and zero ads—because learning to bake great bread shouldn’t mean scrolling through someone’s life story first.
From sourdough starters to hydration ratios, oven setups, and shaping techniques, this blog is built to help you succeed—step by step.
Use the search bar at the top of the page to find exactly what you need. And if you get stuck, you’ve got support waiting below in the Ask the Expert chat.
Make yourself at home—and let’s get baking.
– Henry
Ask the Expert: Get Real Help, Right When You Need It
👋 Welcome, Baker—glad you’re here.
Have a question? Whether it’s hydration, flour swaps, starter care, or why your loaf split weird—I’ve got you. This blog is here to help.
🔍 Looking for something specific?
Use the search bar at the top to explore hundreds of posts and tutorials. Or scroll down to browse what’s new, what’s trending, and what’s useful right now.
🧠 Tip: You can ask the Expert anything—sourdough troubleshooting, recipe advice, even help converting yeast types or adjusting hydration. Try it out below.
Why Baking Bread at Home is Worth It
Baking bread at home not only fills your kitchen with delightful aromas, but it also allows you to control the ingredients. This means you can choose organic flour, avoid preservatives, and create breads that suit your taste and dietary needs. Additionally, the satisfaction of pulling a fresh loaf out of the oven is unmatched.
Think about the last time you bought a loaf of bread—did it have a long list of ingredients? By making your own, you can keep things simple. Flour, water, salt, and yeast are all you need for the most basic bread. And from there, the world of flavors and textures opens up.
Getting Started: Essential Tools for Home Baking
Before jumping into baking, it’s important to have the right tools. Here’s a brief overview of essential items you’ll need:
- Digital Scale: Precise measurements are crucial for successful baking. Invest in a good digital scale to measure your ingredients accurately.
- Mixing Bowls: A set of mixing bowls in various sizes will help you with everything from mixing your dough to letting it rise.
- Dough Scraper: This tool makes handling dough easier and helps when transferring it to your baking surface.
- Baking Stone or Steel: For optimal crust formation, a baking stone or steel can help retain and distribute heat evenly in your oven.
- Thermometer: An instant-read thermometer is essential for checking the doneness of your bread and ensuring your water is the right temperature for yeast activation.
Investing in these tools will set you up for success as you embark on your bread-baking journey.
Understanding the Ingredients: What Makes Great Bread?
At the heart of any great loaf of bread are its ingredients. Let’s break down the key elements that contribute to a delicious bread:
- Flour: Different types of flour can yield different textures and flavors. For example, bread flour has a higher protein content, leading to a chewier texture, while all-purpose flour is more versatile.
- Water: The temperature and quality of water can affect yeast activity. Always use filtered water for the best results.
- Yeast: Fresh yeast often produces better results than dried yeast, but understanding how to work with both is essential for home bakers.
- Salt: Not only does it enhance flavor, but salt also regulates yeast fermentation, preventing over-proofing.
Understanding these ingredients helps in troubleshooting problems, ensuring you can adapt recipes to your preference.
The Blog
7 Expert Tips for Perfect Bread
Here are seven expert tips to help you bake perfect bread:
- Start with a Good Recipe: Follow a trusted recipe as a guideline to understand the basics before experimenting.
- Proper Kneading: Knead your dough until it’s smooth and elastic, which helps develop gluten.
- Watch the Temperature: Use a thermometer to check if the dough has risen sufficiently and the bread is baked through.
- Let it Rise: Be patient during the rising process; it’s crucial for flavor and texture.
- Check for Doneness: Tap the bottom of the loaf; if it sounds hollow, it’s ready!
- Cool Before Slicing: Allow the bread to cool completely to set the texture and flavor.
- Experiment: Don’t be afraid to try new flavors, shapes, or techniques. That’s part of the fun of baking!
