Month: September 2025

Baked: 9/21/2025 In which I experiment with alternate shaping for baguette dough. Tartine Bread describes several different methods of shaping a baguette, so I decided to try some! As before, I was working with the basic baguette formula documented in the book, using a combination of levain and poolish. I’ve really come to enjoy working…

Baked: 9/18/2025 A week or so before this I made the straight “80% Biga” formula from Flour Water Yeast Salt. Overall I was very happy with the result – it bakes into a light yet earthy bread with a crisp crust and a nice amount of character. I wanted to try a variation and had…

Baked: September 11, 2025 I took the Artisan I class at San Francisco Baking Institute. I shaped something like 45+ baguettes that week. They turned out so well there, baked in the professional conveyor belt bread oven. I was scared to make them at home because I could not imagine I could get them to…

Baked: 8/28-8/29/2025 Seeded Sourdough formula from Bryan Ford’s New World Sourdough. Straightforward, nice bake! I’ve had difficulty in the past getting a nice seed topping on seeded loaves. This time, I did the following. The seeds did not make the dough too heavy – it still had a nice airy crumb!