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.
Big holes photograph well, but a loaf should also slice, toast, and carry a good sandwich. Balance hydration with flour strength.
Start with the dough, not the clock.
Big holes photograph well, but a loaf should also slice, toast, and carry a good sandwich. 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
Balance hydration with flour strength.
- 02
Protect fermentation.
- 03
Shape with enough tension to support the loaf.
- 04
Favor even baking over chasing exaggerated holes..
The detail that matters
An even crumb is often the better everyday bread.
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.
