From the bake book
The rhythm of a bake
Leave enough time for the dough to develop, watch how it feels rather than only the clock and let the loaf cool before cutting. The simplest recipes often reward the most attention.
We write down what happens between mixing and the first slice. Temperature, flour and time each leave their mark; a familiar dough can still teach something new.
A baking journal about good flour, patient fermentation and the daily pleasure of sharing a fresh loaf.