The Dough Formula Guides

Bread Styles

Deep dives into classic bread styles, from sourdough and baguettes to focaccia and ciabatta.

A rustic mix of bread flour, whole wheat, and rye, leavened with a levain. The classic French country loaf as a home baker can make it.

Mar 22, 2026

Ciabatta dough is wetter than seems reasonable. A biga, a slow fermentation, and a specific set of folds turn it into an open, airy loaf.

Mar 10, 2026

Focaccia at 80% hydration is the most forgiving bread you can bake. Here is a no-knead schedule and the shaping that makes it rise.

Mar 1, 2026

The home version of a French baguette is not a compromise if you know what to focus on. A simple poolish formula and a shaping walkthrough.

Feb 18, 2026

Starter, schedule, and a simple country loaf to learn on. The shortest path from no experience to a good sourdough boule.

Feb 10, 2026