Welcome to May! There are lots of things in store for this community this month that I'm excited to announce over the next few days. So stay tuned!! Welcome to our newest members! We're so glad to have you hear with us and look forward to you jumping in and baking with us. @Ruth Bryan , @Daniel Owen-Nuttall , @Danielle Russell , @Tracy Havlik , @John Bachman , @Bobby Siporin Member of the Month! I'm excited to announce @Patt Stanaway as our member of the month! Patt is a great baker from a family with a rich baking history and a constant source of encouragement, support, and humor. Congratulations to Patt! Check your email for a token of our appreciation. Many thanks to ALL of you for making this community what it is!

Today I baked two 600g Miche open baked. I did not use a/p Flour. I was trying to lightly score, but went too deep and have little ears all over. These are very small loaves and I had to lower the temperature a couple of times. Next time I would do at least a 1200g loaf or a 1800g loaf. I think that would be fun.

▶️ Go to the Bake Like a Boulanger course in the classroom for all the details! We've conquered Pain au Levain, Pain de Campagne, and Miche. Now we're on to Pain aux Noisettes et Figues, a classic nut and fruit sourdough with toasted hazelnuts and dried figs. I've included a few photos here from my test bake a few days ago. Read all about it in the course, download and print the formula and recipe guide, and let's finish strong! As a reminder, you can bake these on your own schedule including any that you may have missed. You'll also find a new course module on the lasting legacy of French baking around the world as well as in France. Remember to click on the checkmark in the upper right hand corner of each page to track your progress.

The lame literally translates to a "blade," but to the artisan baker, it is the fundamental wand used to direct the final transformation of the loaf. Pronounced lahm, this tool consists of a razor-sharp edge—often a replaceable double-edged blade—affixed to a handle, or manche, which allows for the swift, shallow incisions required for proper scoring. Historically, before the availability of industrial steel, bakers would use sharpened pieces of flint or simple kitchen knives, but the specialized, thin profile of the modern lame was perfected to ensure the blade does not "drag" or snag on the delicate, fermented skin of the dough. In the world of sourdough, the lame is used to create the grignage, providing a deliberate path for the steam to escape and allowing the bread to reach its full potential during the oven spring without bursting at the seams. Mastery of the blade requires a firm hand and a quick spirit, often following the détente and final shaping, to ensure that the croûte develops with both beauty and structural purpose.

In the realm of artisanal French baking, température de base—literally translating to "base temperature"—is a fundamental mathematical concept used to ensure consistency in the fermentation of your sourdough. Pronounced tahm-pay-rah-tyoor duh bahz, this figure represents the sum of three critical variables: the ambient air temperature, the temperature of the flour, and the temperature of the water. Example Calculation: If you want a Desired Dough Temperature (DDT) of 78°F, here is how you do the math: 1. Start with 240 (This is 78 (DDT) x 3 plus a small buffer). 2. Subtract Room Temp: Let’s say it’s 70°F. (240 - 70 = 170) 3. Subtract Flour Temp: Likely also 70°F. (170 - 70 = 100) 4. Subtract Friction: 2°F for hand mixing. (100 - 2 = 98) Your Result: You should use 98°F water to ensure your dough starts its life at the perfect 78°F. This formula lets you focus on the variable you are most able to control: water temperature. Give this a try the next time the weather is warmer or cooler than is ideal for your dough. And if you are using a mixer, try subtracting 5 or 6 degrees for the friction factor.