Flat Bread Society (pre-release)

Log Book

A journal of your baking adventures.

Photo of a sourdough starter bubbling actively.
Classic Sourdough

First attempt at the classic sourdough. The crust was great but the crumb was a bit dense. Will try a longer bulk fermentation next time. Starter was very active.

A finished loaf cooling on a wire rack.
Rosemary Focaccia

Turned out amazing! The whole house smelled of rosemary. Got a nice, dimpled top. Perfect for the dinner party.

Dough proofing in a banneton basket.
Classic Sourdough

Second attempt. Much better crumb this time! The longer bulk fermentation worked wonders. The ear on the loaf was also more pronounced.