This week in the ledger · Log 026 · 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.
Read the log · 10 Oct 2026
Log 025 · 8 Oct 2026 · Discard and starter care
Cream scones are the laziest good thing you can make with discard: no butter to cut in, no rolling, no resting, one bowl and one bench scraper. Heavy cream provides both the fat and the liquid, and because it is cold, the fat stays in droplets that steam apart in the oven and leave the scone short rather than bready.
Log 024 · 6 Oct 2026 · Bread flour
Baguettes are the only bread in this ledger where the shaping matters more than the fermentation. A 62% dough is easy to ferment and easy to score; the difficulty is rolling three even batons and getting them onto the stone without losing the tension. Get the rolling right and the rest follows.
Log 023 · 4 Oct 2026 · Ancient grains
Einkorn is the oldest wheat still in cultivation and the worst one for bread structure. Its gluten is weak and its bran is sharp, and at 30% it will tear if you look at it wrong. The dough must never be lifted off the bench — everything happens in the bowl, with a scraper, and the finished loaf is short and fat by necessity rather than by choice.
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