Good baking asks us to look a little closer. Not at complicated tricks, but at the ordinary decisions that shape flavor, texture and how a loaf feels in the hand.
Start with a modest loaf and learn what the dough is telling you before chasing a perfect ear. Feed the starter until it rises predictably.
Start with the dough, not the clock.
Start with a modest loaf and learn what the dough is telling you before chasing a perfect ear. This is the kind of bake that becomes easier when you take note of a few dependable cues instead of adding another elaborate technique.
Things to pay attention to
- 01
Feed the starter until it rises predictably.
- 02
Mix flour and water first.
- 03
Add salt after the dough relaxes.
- 04
Fold gently during bulk fermentation.
- 05
Shape only when it feels aerated..
The detail that matters
A clear container makes it easier to judge rise than a clock does.
Every oven and every bag of flour behaves a little differently. Write down what you noticed and adjust one variable at a time on the next bake.
Keep practicing.
Keep the notes that matter, leave room for discovery, and bake it again when you have time.
