bread journal

The dough tells you when it is ready — if you stop watching the clock alone.

Temperature, flour thirst, and a calm fold matter more than exotic starters.

Grain Path cover
Grain PathGP—08

Hydration68–75%

BulkUntil jiggly

ScoreDecisive

CoolFull hour

Proof

Autolyse quiet

Let flour drink before you demand strength.

Windowpane myth

Strong dough can still be under-fermented. Taste the sour, feel the gas.

Steam improvisation

A covered Dutch oven forgives many home-oven sins.

“Flour, water, time, and heat”

Crumb

Home baking notes on dough feel, fermentation windows, and ovens that do not behave like bakeries.

This is an independent field journal for bread journal. Read slowly, take what helps, and leave the rest.