Billybreadla

Home bakery in Thousand Oaks making sourdough and specialty breads. Delivery in most of Ventura and Los Angeles counties
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04/19/2026

One of the biggest things people miss in class: your hand has to stay low. I use the flour at the beginning to show the motion, but it’s the same movement on the dough. Side of the hand down, circular motion, build tension.

04/15/2026

Coil folds are doing more than just moving the dough around.

I always wet my hands first so I can lift the dough without tearing it.

I usually do coil folds about an hour apart, and after each one I check the temperature to see how fermentation is progressing.

Each fold builds strength, organizes the gluten, redistributes heat, and helps the dough hold air better.

By the end of bulk, the dough should feel smoother, stronger, and a lot more alive. It should feel like a big marshmallow.

04/14/2026

Today I’m making 18 loaves (that’s the most my 30qt Estella mixer can handle) of sourdough.
Always add water first, that help prevent you from getting dry clumps that don’t mix into the dough.
Mix for 5 minutes
Rest 20 minutes
Add salt and a little water to help it dissolve
Mix for 15-20 minutes and check the temperature. I’m looking for at least 81.5. It can get too hot so look out for that!
Once temp is reached move it I to a big container to bulk ferment and start your next batch!

04/08/2026

Most people see flour. I see where flavor starts. Fresh-milled rye just gives the dough more depth, aroma, and character.

03/31/2026

She took the scenic route, but she’s here.
I had plans for a spring inspired sourdough.
Those didn’t work.
I had to go back to the drawing board. And honestly, this one was worth the wait.

April’s bread is Blueberry Lemon Milk Bread — soft, buttery milk bread layered with lemon zest butter spread and blueberry compote. Bright, sweet, tangy, and very ready for spring.

Available now at billybreadla.com/shop

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03/23/2026

Come bake with me.

This class is for beginners, curious bakers, and anyone who wants to finally understand sourdough without spending months making weird loaves alone in the kitchen.

We’ll cover the full process by hand and focus on the part that matters most: learning how dough looks and feels at each stage. You’ll get hands-on practice, fresh bread during class, and plenty to take home so you can keep baking after it’s over.

Saturday, April 4th at 2PM
Billy Bread Sourdough Class
$175

Spots are limited.

03/03/2026

MARCH MENU DROP 🍞

Two very different personalities entered the Billy Bread kitchen this month…

🍯 Honey Oat Sourdough is BACK.
Same slightly sweet, oat-crusted sourdough you love —
but now built as a full oval loaf instead of the 9x5 pan.

Translation?
More crust.
More crumb.
More toast surface area.
More sandwich potential.

It’s the same delicious bread.
Just… bigger.

—

🔥 Sourdough English Muffins (EXTREMELY limited)

These are small batch.
Very small batch.

They’re a little high maintenance.
They require attention.
They take time.

I haven’t figured out how to scale them yet…
and I might not.

So when they’re in stock — they’re in stock.
When they’re gone — they’re gone.

Golden crust.
Cornmeal crunch.
Unreal nooks + crannies.

If you want them, don’t wait.

🛒 Order now before they sell out.

02/24/2026

WE DID IT.

We survived the move. 🎉

The boxes are (slightly) unpacked.
The kids have claimed their territories.
And most importantly… the starter is alive and thriving. Priorities.

I’m still getting settled, but I am officially gearing up for my first bake in the new house — and I can’t wait to get flour all over this kitchen.

📍 The new pickup address will be on your order receipt.
📱 I’ll also send a reminder text with the address when your order is ready so no one accidentally shows up at the old place wondering where the bread went.

And one more thing…

🔥 This is the LAST WEEK for Oaxacan Hot Chocolate Milk Bread.

If you’ve been thinking about it… this is your moment.

Order here:
www.billybreadla.com/shop

Thank you for sticking with Billy Bread through every move, every experiment, and every flour storm. I genuinely appreciate this community more than you know.

Let’s bake.

— Billy

02/08/2026

A Dutch oven works because it changes the baking environment around the dough.

First, it blocks direct heat from above and seals in moisture, so the surface of the dough doesn’t dry out too quickly. That moisture keeps the dough flexible during the early part of the bake, allowing it to fully spring open and develop a more open crumb.

The ice cube acts like a controlled injection of steam. If you add water, most of that steam escapes before the lid goes on. An ice cube melts and steams slowly, giving you time to cover the pot, while the heavy Dutch oven lid traps that moisture inside where it matters most.

Same principles I use professionally in my Simply Bread Oven— just applied to any home oven.

02/02/2026

Flowers are nice.
This is better.

🍫🔥 Oaxacan Hot Chocolate Milk Bread
Sweet. Spicy. Valentine-approved.

Store link in bio 👆

Pick up or delivery this Friday (and all February long)

Address

Newbury Park, CA
91320

Website

http://www.BillyBreadLA.com/

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