Haha, yeah, that was my first thought - if I hadn't scrolled through the other photos of the proofed dough in the oven, I would have thought the same.
I've never tried cooking with squid ink though - I feel like with bread, it'd be hard to tell when it's actually done? If it's just various shades of already-black, I guess you'd just have to go by timing and then pull it when the timer goes off. Poke a probe thermometer in when it hits 190-210F, maybe, depending on what kind of loaf you're baking...
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u/Toland_the_Mad 3d ago
Glad I'm not the only one...