The Dough Formula Guides
Bread Styles
Deep dives into classic bread styles, from sourdough and baguettes to focaccia and ciabatta.
The Country Loaf (Pain De Campagne)
A rustic mix of bread flour, whole wheat, and rye, leavened with a levain. The classic French country loaf as a home baker can make it.
Mar 22, 2026
Ciabatta: The Dough That Shouldn't Work, But Does
Ciabatta dough is wetter than seems reasonable. A biga, a slow fermentation, and a specific set of folds turn it into an open, airy loaf.
Mar 10, 2026
High Hydration Focaccia, Step By Step
Focaccia at 80% hydration is the most forgiving bread you can bake. Here is a no-knead schedule and the shaping that makes it rise.
Mar 1, 2026
Baking A Classic French Baguette At Home
The home version of a French baguette is not a compromise if you know what to focus on. A simple poolish formula and a shaping walkthrough.
Feb 18, 2026
A Beginner's Guide To Sourdough
Starter, schedule, and a simple country loaf to learn on. The shortest path from no experience to a good sourdough boule.
Feb 10, 2026