#thetrainticket

Happy birthday!!🎂🎁🎉

Happy birthday dear!! So amazed with all your accomplishments in the animation world! Hope your life is full of great things!

If you’re still taking intros, I’m Train. I literally do not remember when I followed, but it’s been a few years at this point. I think your art is amazing and really inspiring! I like to draw too, I’m trying to make webcomics, and I take care of babies for a living. Love all the Zim btw!

🐻✨

@thetrainticket, I asked my bro about the bread! He didn’t do exact measurements, but he said it had his sourdough starter, some whole wheat flour, some white flour, some salt and some water. He said it was a high-hydration dough, and I think he said the amount of water was roughly equal to the amount of dry ingredients. He kneaded the dough fairly lightly then put it in a covered bowl to rise in the fridge (I think he did it for about 2 days or so this time). Every so often he’d take the dough out, fold it, then let it rise some more. Once it was ready and all the gluten had developed and what-not, he free-shaped the dough and slashed the top so the moisture could go out while baking. He had the oven temp pretty high, he said about 475 degrees, and put the dutch oven he was cooking the bread in the oven so it’d be warm when he put the dough in. He shaped the dough on parchment paper and put all of it in the dutch oven, let it cook covered and undisturbed for about 25 minutes so the crust could form, then moved the bread out of the dutch oven and onto the rack, turned the temp down, and let it finish cooking until the crust was a good color (he said it took another 30-35 minutes).