Editorial desk · Practical notes

Keep a useful loaf notebook

Write down the flour, water, starter and salt by weight before mixing. Record the room temperature if you know it; otherwise describe the room as cool or warm. A recipe alone will not explain a different result on a different day.

During fermentation, record what you see rather than copying a timetable. Note how the dough expands, how it feels when handled and when you shape it. Keep changes small so you can compare one bake with the next.

After the loaf cools, photograph a slice and describe the crust and crumb. Choose one question for the next bake. A short, repeatable record is more useful than a detailed notebook you abandon.