This week we're making bread that looks like a pumpkin. Looks like a lot of work, isn't. The shape comes from a few pieces of string and the dough doing what dough does. How it works Cut three lengths of cotton kitchen twine and soak them in olive oil first. The oil keeps the string from burning in the oven and from sticking to the dough. Your dough is going to swallow that string as it expands, so you want it to let go cleanly. Turn the dough out of the banneton and set it on the strings. Tie them loosely at the top and clip off the excess. Loosely is the key word. As the dough springs, it rises up around the string and gives you those pumpkin segments. Watch the video to see exactly how I do it. Want a variation? Slash a line lengthwise and let the string sit inside the cut. You get a slightly different look once it bakes. Finishing it Bake, then cut the string off and pull it out. Now it's time to make it a pumpkin. Stick a cinnamon stick in the top for the stem, and tuck in a little sprig of something green for a leaf. Parsley works, rosemary works, anything that looks like a leaf. Add these after the bake. The loaf itself I'm baking a savory loaf with rosemary and pumpkin purée. The purée gives you that color. You don't have to use it, though. A plain white dough works fine, or you can rub the outside with hot chocolate powder like I did today for a dark, deep color. Score between the segments too. This is where you get to be creative. Recipes Yeast version: https://recipepantry.app/recipes/pumpkin-shaped-bread Sourdough version: https://recipepantry.app/recipes/sourdough-pumpkin-shaped-bread Video: https://youtube.com/shorts/4lZO0pSK7qE Post your pumpkins in the thread on Saturday. Show me your string, your scoring, and whatever you used for the stem. Let's bake. 🍞 Henry⭐️🔥

This is my Foolproof Sourdough Loaf, and it just keeps performing. Four ingredients, a cold proof, and no fancy tricks. I wanted a leaf design today, but I needed contrast to make it pop. All I had was hot chocolate, so I spooned some powder on top, rubbed it in, and blew off the excess. That's it. You can also mix it with a drop or two of water into a paste, but as you can see, you don't need to. This one is a great fall loaf. It also handles inclusions really well. Cheddar and basil is a favorite, and so are cherries and nuts. Fold them in during the coil folds and let the dough do its thing. Give it a try: https://recipepantry.app/recipes/foolproof-sourdough-loaf Tell me what you add. I want to see your loaves. 🍞 Henry⭐️🔥