Oven Spring

Sourdough experiments, flour notes and too many loaves.

Rye at 90 percent

Dense, sour and completely worth it. The trick was a long cold proof and resisting the urge to cut it for a full day.

Local flour, local results

Switching mills changed the hydration I need by almost five percent. Write down everything.

Why my loaves spread

Weak shaping, mostly. A tighter pre-shape and a longer bench rest fixed more than any recipe change.