Still riding the high from how pleased I am with this boule! I’ve got a little work to do still. I think I could maybe push the bulk a tad bit even though it sprung up like crazy in the oven & I also think I could have done a little better at degassing a bit at preshape to avoid those large holes. All in all still very pleased!

I know... totally not necessary BUT it was bothering me so so much lol It looks soooo much better now, go take a look 👉🏼 https://share.google/3GzvMwErwla9TSwIJ

I'm a sucker for anything with a wheat stalk😂😂 This comes in tomorrow and I just can't wait to use it lol Here's the link if you want it get it for yourself!! 👉🏼 https://amzn.to/4qEK71g

@Colleen Vergara 🎉🎉👋🏼😊 Your Hot Honey Asiago Bread bake was a teaching moment that is worth acknowledging! You had a spark of baker's intuition ignite, but decided to follow the guidelines of the recipe anyway😆 and the poor sides of your loaf paid the price🔥😅 We're all about awakening your baker's intuition around here - because I believe everyone has it! No matter how deeply buried 🤭 📖The teaching moment: Every oven bakes differently! Electric, gas, convection, etc... and when following a recipe, you'll have to know your oven & your dough to make that oven temp decision! A few baking facts👇🏼 • Adding honey or sugar to a loaf will cause it brown faster - maybe even burn if you're not careful • Using a light colored pan? Oven Temp UP🔺️ • Using a dark colored pan? Oven Temp DOWN🔻 It's been such a pleasure chatting with you Colleen and seeing your bakes come to life! I can't wait to see Hot Honey Asiago Loaf #2 📝Side note: I'll be adding temp notes to the recipe site as I add the recipes😊

Today’s bake! Donna May’s orange challah. Sugar and orange zest on top.