05/12/2026
Recent bakes + a little bread nerding 👇
Long fermented sandwich bread ✔️This dough spent several days fermenting cold in the fridge. Longer fermentation develops deeper flavor and can completely change the texture of the crumb. I honestly expected it to overproof, but it held up beautifully.
Rye bread ✔️Rye ferments very differently than wheat dough and can go from perfect to overproofed fast. This weekly loaf had great structure, flavor, and balance.
Classic Country ✔️I let this dough fully double during bulk fermentation before shaping, then cold proofed overnight. Pushing fermentation further can create a more open crumb, deeper sourdough flavor, and better caramelization in the crust.
As always, every loaf is made with a blend of fresh milled flour ✔️
And with all this fresh bread in the house… of course I had to make grilled ham & cheese sandwiches 🙂
Happy baking💚
