Category: Uncategorized

Baked: October 8, 2025 I’m on a bit of a quest to find my perfect whole wheat-based loaf. How much whole wheat is the right amount to achieve a robust taste in a loaf that is also springy? The Tartine Bread 70% whole wheat loaf is very flavorful but more dense than my target. This…

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!

Baked: August 16, 2025 We had some sun dried tomatoes in the cupboard which needed to be used. Also there was some thyme sitting next to them. I have no notes about this bake! It appears that I incorporated the thyme before the tomatoes. The oven spring wasn’t great, maybe because of the weight of…