The Loafly Day Blog · Vol. 1
Field notes
from the bakery
Deep dives on baker's maths, hydration, fermentation, and the craft of bread, written for bakers who want the maths behind the magic.
In this volume
- No.01
No. 01 7 min read
The Master's Ratio: A Deep Dive into Baker's Maths and Recipe Scaling
Why professional bakers express every ingredient as a percentage of flour, and how that single rule lets you scale any formula, predict any crumb, and troubleshoot any failed bake.
baker's mathshydrationsourdoughrecipe scaling
Read the piece - No.02
No. 02 8 min read
Beyond the Bottle: Decoding Free vs. Bound Water in Bread Hydration
Hydration is more than a single number. Learn how soakers, porridges and scalds change the water your dough actually feels, and how to use bassinage to control it.
hydrationsoakersporridgesbassinagesourdough
Read the piece - No.03
No. 03 9 min read
Beyond Protein %: Why the W Value Tells You How a Flour Will Actually Bake
Protein percentage is a crude proxy for flour performance. The W value, the P/L ratio, damaged starch and pentosans tell the real story behind hydration capacity and gluten strength.
flourW valuealveographhydrationgluten
Read the piece - No.04
No. 04 9 min read
Decoding Bulk Fermentation: Why Time Lies and Temperature Tells the Truth
The classic "let it double" instruction fails most kitchens. Three variables (temperature, rise and stopping distance) decide when bulk is actually done. Includes a Q10 predictor and a 9-indicator readiness check.
bulk fermentationtemperaturealiquot jarsourdoughproofing
Read the piece
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