This week in the ledger · Log 029 · Enriched doughs
The difference between this focaccia and the skillet discard version in this ledger is the starter: this one is built to peak and used at full strength, so the dough rises 80% in four hours and the crumb is lighter. It is also the only tray bread here that is deliberately baked on the same day it is mixed, with no cold retard at all.
Read the log · 16 Oct 2026
Log 028 · 14 Oct 2026 · Rye
One hundred percent rye, no wheat, no pan support from a batter-like dough, and a 75-minute bake. This is the slowest entry in the ledger: fifteen minutes of mixing, a 16-hour rye sour, and a loaf that is better on day three than on day one. It is also the only bread here that keeps for a full week without any loss of quality.
Log 027 · 12 Oct 2026 · Enriched doughs
Adding 25% butter to a sourdough is easy. Adding it at the right moment is the whole skill. Put it in at the start and the fat coats the flour particles, the gluten never develops, and you get a dense, greasy dough that proofs into a brick. Add it after the bulk, in five stages, waiting for each slug to disappear before the next, and you get a brioche that is stringy, tender and still tastes of fermentation.
Log 026 · 10 Oct 2026 · Whole wheat
This loaf exists to answer one question: can you swap 30% whole wheat into the baseline schedule without changing anything else? The answer is yes, with two small adjustments — 1% less water and a 25-minute steam instead of 20 — and the result is a loaf you can bake on a Tuesday after work without thinking about it.
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