I Am Un Pain

I Am Un Pain I bake bread

01/26/2026

A bit underproofed because of the -25 C weekend

01/19/2026

This tin loaf is the last of a 10% whole wheat batch. First time oiling the tin instead of using rice flour, gave it a deep, dark crust, almost fried. Probably going lighter on the oil next time. Really starting to enjoy loaf tins, especially how many more you can fit in the oven compared to Dutch ovens.

01/18/2026

10% whole wheat, cold-fermented for 4 days.
A dry skin formed in the fridge, causing some white spots.
I peeked mid-bake and lost heat, so the crust didn’t caramelize as deeply as usual, still tasted great.

01/16/2026

10% whole wheat sourdough. Experimenting with specialty grains to add flavor without losing the soft white-loaf texture. This one nailed it, new default recipe.

01/14/2026

3-day cold proof in a banneton 🥖
Higher temp, shorter steam -> less moisture loss and a crust pushed right to the edge.
This crumb is exactly my style.
Probably my best bake yet, proud of this one.

01/12/2026

Somehow managed to save the dough.

Had to interrupt the bulk fermentation and move the dough to another container, then into the fridge. I was sure it would turn out dense and gummy, but I let it finish fermenting in the banneton out of the fridge before baking. Not perfect, but way better than expected.

01/09/2026

Underproof?

01/08/2026

Good loaf, bad editing
Might be my best result yet

01/07/2026

I bake sourdough at home and document it as it is.

No spray.
Banneton pattern stayed.
Cut too warm.
More color next time.

No talking.
No music.
Just bread.

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Laval, QC
H7A TO H7Y

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