24/03/2026
Another day, another bake! 🥖🔥
Today’s marathon was all about proving one thing: it doesn't matter if you’re using premium imported flour or the "cheap" stuff from the shelf—as long as your method is correct, you will always get a perfect result.
These 4 beauties are the result of 80%+ hydration, a long cold ferment, and a lot of patience. From the dramatic oven spring to that thin, crackling crust and "wild" open bloom, they all hit that perfect 100.6°C internal mark. 🌡️✨
It’s not about the price tag of the ingredients; it’s about the technique, the fermentation, and the heat. When the method is solid, the bread speaks for itself! 🌿🔪
But here’s the hardest part... I have to stay disciplined! 🚫🔪 At this high hydration, I cannot be "gatal" and cut them while they are still steaming, or the crumb will be gummy.
So, I’m letting them rest and "sing" on the rack. The crumb shot and that first slice with salted butter will have to wait until tomorrow morning! 🧈😋
Who’s ready for the "inside story" tomorrow? 🕵️♂️📸
