From the oven

Notes on bread, starters, storage and the rhythm of a bakery day.

A bakery morning: what happens at 03.00?

Six hours pass before the simit in the window reaches the counter. Here is what fills them, step by step.

The fridge is bread's enemy. So what is the alternative? How to keep a crusty loaf for a week.

A starter that is nothing but flour and water changes both the taste of bread and how it sits with you. A short account from the bench.