Christmas gifts are done! ✅

These Christmas tree loaves don’t get a lot of oven spring, but holy crap are they cute!!

(2 loaves)
1000g K.A. Bread Flour
650g spring water
200g Active Starter
20g salt

1. Autolyse flour, salt, and water for 1 hour.
2. Pinch in starter and rest for 30 minutes.
3. Stretch and folds every 30 minutes.
4. Total bulk ferment was about 5 hours- my dough temp at the end was 76 degrees F.
5. Preshape and bench rest for 20 minutes
6. Final shape (add inclusions here).
7. Cold proof in bannetons 15 hours.
8. Sprinkle with rice flour and score.
9. Open bake at 420 degrees F with pan of boiling water on bottom rack for steam.
10. 7 minute score.
11. Bake for another 20 minutes with steam and another 15 minutes without steam.