I put some vanilla ice cream on some slices of this bread and it was magical.

By the way, I used a "Cinderella pumpkin" for this instead of a regular carving pumpkin.

I should clarify that the smell feedback of the bread baking was fall scented candle, but roasting the pumpkin itself apparently smelled like a massive fart.I didn't add any spices this time, but I have enough dough leftover for one or two more loaves, so I might add something, depending on how the flavor goes.

@vwbusguy looks amazing

This was one week earlier. It looks good but had very little oven spring. Part of that was also that I over proofed it a bit. To be clear, this wasn't a bad loaf at all. It's just been fun discovering how all the various gears and levers work for bread making.

@hackofalltrades The former. I didn't use bannetons for either of these this time.

@vwbusguy Those look great! Was it in the fridge for a week as a loaf/boule or as dough?

@vwbusguy The unburnt one on the right is just glorious! I wish more bakers cooked like that. Nice work!

@vwbusguy yessss!

@NadiaPurge Jesus? is that is his real name? should we stop calling him Ötzi?🤭

@benroyce ::shaking:: is this... ::tears accompanying rising fears:: ...is this what they meant by eating Jesus' body?::clearly not caffienated enough for this info today::

@peachfront 😅

@benroyce This is not the typical Neanderthal image of 5300 years. Maybe they should have used a photo of Trumpstein.

@EricBono 🥴🥴

@benroyce freezer burn can be like toasting sometimes

@EricBono so we got the recipe wrongwe did a 5,300 year freeze instead of just toasting🤦‍♂️

@benroyce maybe toasting will help

@EricBono 😬 🤮

@benroyce Hard Pass

@vwbusguy very nice! that loaf you posted earlier looked delicious. =)

@elmiko I'm planning on making bread on a routine of at least 1-2x/week. There's a lot of steps, but each individual step of the process is quick and spread out over hours and/or days, so it doesn't actually feel like much work at this point.

This is again with the sourdough start I did from scratch. This time I did an autoalyze, which made a nominal improvement (IMO, that step is very optional). This loaf slow fermented in the refrigerator for 5 days and had an impressive oven spring.

@vwbusguy beautiful! 😍

@vwbusguy don't rush back, this seems way more important and interesting.