it’s a pumpkin season now. I baked the pumpkin 🎃 bread and this is the recipe Ingredients: - 490g bread flour - 100g wholemeal wheat flour - 100g spelt flour - 100g rye flour - 500g water - 150g starter - 15g salt - 300g pumpkin puree - 200g roasted pumpkin seeds - Mix water + flours and leave the dough for the autolyse phase for 3 hours. - Add the starter over the dough and knead for 8 to 10 minutes with a standing mixer. Then, leave the dough to relax for 30 minutes. - Incorporate the salt and knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - knead for 5 minutes more in the standing mixer. Then cover the bowl and let the dough to relax for 30 minutes. - Add the pumpkin puree and the pumpkin seeds over the dough and knead for 8 to 10 minutes with a standing mixer. Let the dough rest covered for 1 hour.  - Coil fold 1. Let the dough sit for 1 hour covered. - Coil fold 2. Let the dough sit for 1 hour covered. - Shape the dough. Place the dough face down into well-floured bannetons. - Place the dough in the fridge. It can stay in the fridge between 14-20 hours

This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. I’ll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Here’s the recipe, yeasted and sourdough, whichever road you’re on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If you’re running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever you’re ready. No rush. We’ll be right here. Now let’s make a mess and make it beautiful. Post those first photos. Show me where you’re starting. I’m in the kitchen with you.

This is a hybrid loaf. 200g of fresher discard and 1/2 tspn of yeast. This nice soft white sandwich crumb with it stark golden brown crust is a beautiful contrast. She did 20 hours cold proofing. I find it fun that even in such a pillowy tight crumb you can see the swirl from my shaping. Great way to use discard. I was supposed to take out of the oven at about the upper 190°'s - 200°f but it reached 205°

Good morning all you bakers! The kitchen heating up! Rolling the dough for some great cinnamon rolls today to bake before the heat bakes me!

I have my Springerle cookies all cut out, dried and ready to bake