bread is better when you make it with other people.

You shaped it.
You fermented it.
You scored it.
You put it in the oven. And then something extraordinary happens. For the next few minutes, your dough is neither simply dough nor bread. It is changing. 1. The final expansion The first thing you notice is the rise. Your loaf suddenly becomes larger, sometimes dramatically so. This is called oven spring. But it isn’t simply “the yeast making more bubbles”. As the dough heats, the gases already trapped inside it expand. Water al

Your sourdough isn’t finished when it comes out of the oven. Discover what happens while bread cools, why you should wait before slicing, and how cooling affects your crumb

Why the best bakers stop following the clock — and start reading the dough There is a moment in every sourdough journey when something changes. At first, you follow the recipe carefully. You measure the flour. You measure the water. You feed your starter. You set a timer. You wait exactly four hours. You perform the folds exactly when the instructions tell you to. And you expect the dough to behave. But eventually, you discover something that every experienced baker learns: T