I am going to bake this loaf until I get it right. I used an overnight cold fermentolyse, then added salt and kneaded the next morning. The dough was bubbly and airy and great to work with, but just a bit sticky. I added Craisins to both, at my husbands request. Shaped and back for an 18 hour cold fermentation. Then open baked at 450 F with steam, and a 7 minute score. My lame broke when I was doing the 7 minute score on the boule, and it got pretty chewed up. A new lame has been ordered 🤣

I've been baking through some of the classics and this one came out of the oven this morning. More are coming throughout the week, different traditions, different techniques, different flavors. Drop yours in the comments if you've been baking for the holiday. Would love to see what's in your kitchen right now.

These are my loaves from today’s bake along.

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!

These are yesterdays bakes, from The Crust and Crumb bake along, making Henry Hunters Market Day Bread. The first one has freeze dried orange powder, and soaked Craisins, the second has freeze dried apples, diced candied ginger, and a cinnamon, nutmeg, allspice blend, with a little cornstarch and brown sugar. We have been concentrating on scoring, but I failed abysmally on the second loaf. I tried a scoring pattern that was too advanced, and made my secondary scores far too deep. It was truly, ugly delicious at least, and I learned quite a bit from it.