CRISPY CRUST / THE BAKER'S JOURNAL
Record what happened. Change one thing on the next loaf.
Use one sheet per bake. Keep planned and actual times separate. Note whether rise readings come from the full dough or an aliquot sample.
| Date / recipe / version | |
|---|---|
| Flour blend / total flour | |
| Added water / starter / salt | ____ g water ____ g starter ____ g salt |
| Starter feed / ripeness / hydration |
| Mix: planned / actual / temperature | |
|---|---|
| Starting level / units / vessel | |
| Fold times / dough feel | |
| End of bulk: time / rise / feel | |
| Shape / proof: start / finish / temperature | |
| Preheat / load / lid off / finish |
| Cooling time / crumb / crust | |
|---|---|
| Photo filename or note | |
| One change for the next loaf |