Start with water

September 2026

Most recipes fail because of water temperature, not flour. A cheap thermometer fixes more loaves than any new technique.

Steam without tools

August 2026

A tray of hot water on the bottom shelf for the first fifteen minutes is enough for a glossy crust.

Rye is different

May 2026

Rye dough is sticky and never feels ready. Trust the timer and the smell, not your hands.

The long rise

February 2026

Leaving dough in the fridge overnight makes it easier to shape and gives a deeper flavour. Time does the work.

Slicing

December 2025

Wait at least an hour before cutting. The crumb keeps cooking inside, and a warm knife ruins it.