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.

The term buée literally translates to "steam" or "vapor" in English, and in the world of the French boulangerie, it represents the vital element of moisture introduced into the oven during the initial stages of baking. Pronounced boo-ay, this technique is essential for sourdough because it keeps the surface of the dough supple, allowing for maximum expansion—or "oven spring"—before the crust sets. Historically, the use of buée became a standard practice in the 19th century with the invention of the "deck oven," which allowed bakers to trap steam more effectively than the old wood-fired hearths, eventually leading to the iconic thin, glassy, and crackling crust of the Parisian baguette. Without this humid environment, the crust would harden prematurely and appear dull rather than having the beautiful, caramelized sheen we strive for in every loaf. Mastering the buée is just as critical as achieving a perfect grignage, which refers to the artistic scoring of the dough, or understanding the pointage, the first fermentation period where the dough develops its complex flavor and gassy structure.

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.

Haven’t had a lot of time to bake in a while. Had a “no plans” weekend so obviously I had to take advantage and bake. Sourdough discard cinnamon rolls were AMAZING. Made a loaf of sourdough. Still learning some trial and errors but hey.. progress is progress.

Mixed yesterday and baked this morning. I used a 10 inch bowl lined with a towel as my makeshift banneton. Then used an 11 1/2” diameter metal bowl as my steam cover, which was barely big enough. The loaf expanded right to the edges, making the sides a bit square and the bowl a little hard to remove. Baked covered at 450 for 20 min, uncovered at 450 for 25 min and 425 for 35 min. Will add crumb shots later. This was a challenging and fun bake!