Well Bread
Our bread obsession and recipes worth repeating.
4 articles
Airy 00 Focaccia with a Custard-Soft Crumb (Poolish + Bassinage)
Overnight poolish · ~90% hydration · Custardy open crumb · one 9×13 pan
A high-hydration Caputo 00 poolish dough with bassinage, a 24-hour cold ferment, and a custardy, wide-open crumb.
Bánh Mì Style Baguettes (Light, Airy, Shattering Crust)
Rice flour + overnight ferment · four 12" loaves · perforated pan
A bánh mì baguette recipe with a thin, shattering crust and a light, airy crumb. Overnight ferment, baked in a perforated pan. Makes four 12-inch loaves.
High-Hydration Focaccia Recipe: Bread Flour Poolish for the Chewiest Crumb
Overnight poolish · 85% hydration · 36–42 hour cold ferment · one 9×13 pan
A high-hydration focaccia recipe using bread flour and an overnight poolish for the chewiest, most open crumb. 85% hydration, long cold ferment, one 9×13 pan.
Caputo 00 Focaccia with Poolish (Light & Airy Showpiece)
Overnight poolish · ~83% hydration · huge open crumb · one 9×13 pan
A Caputo 00 focaccia recipe with an overnight poolish — the most aromatic, open, and airy crumb you can make. High hydration, long cold ferment, one 9×13 pan.