Keeping it fresh

September 2026

Bread keeps best cut side down on a wooden board. The freezer is fine too; plastic in the fridge is not.

The long rise

July 2026

Leaving dough in the fridge overnight makes it easier to shape and gives a deeper flavour. Time does the work.

Slicing

May 2026

Wait at least an hour before cutting. The crumb keeps cooking inside, and a warm knife ruins it.

Rye is different

February 2026

Rye dough is sticky and never feels ready. Trust the timer and the smell, not your hands.

Start with water

January 2026

Most recipes fail because of water temperature, not flour. A cheap thermometer fixes more loaves than any new technique.