Baking Sourdough by Feel

Baking is often taught as a rigid chemical formula. While hydration percentages and temperature metrics matter, the finest artisanal loaves are baked by reading tactile cues. The resistance of the gluten structure, the sticky elasticity of the dough during the final shape, and the hollow sound when thumped on the base define a perfect loaf.

By learning to evaluate fermentation by the growth of microscopic yeast activity, we connect deeply with the physical craft. We look for a smooth, domed surface covered in tiny gas pockets, a soft 'pillowy' give when poked, and an airy bounceback.

Bake inside a heavily preheated cast-iron Dutch oven to trap steam, allowing the bread to bloom and form an dark charcoal blistered crust.