dedicated to fermentation of beer & bread

More than a Staple

There really isn’t a food as enticing as freshly baked bread.  Evidence shows bread as an integral part of our diet since almost 30,000 years ago.  Many kinds of bread exist today, from flat breads to round ones and every shape and texture in between.  Bread brings people together and is often what holds a meal together.  It is a delivery device for oils, vinegars, soups, stews, curries, and a multitude of other foods.  Bread has been and will be a centerpiece in my home and the loaves have been coming out better and better as I work on my personal methods.2014-03-23 11.15.58

This latest batch of bread was one of the best I’ve ever made.  I made a dough at 78% percent hydration which achieved a perfect, crusty exterior with a chewy, soft interior.  To see how I make the dough (which I use for pizza, bagels, etc.) you can look here at the dough methods page.  Note that hydration changes depending on what product is that is being made, and I simply change the initial amount of water being added.

All the bread is based upon 1000g of flour, so it makes the math easy.  Also, remember that later in the recipe, you’ll be adding 50g of water with the salt addition so be sure to include that in your hydration calculation.  For the bread, I put in 730g of water, then later add the 50g so I get my 780g out of 1000g of flour = hence, the 78% hydration.  For bagels, I use 73% hydration, and for pizza dough, 75%.2014-04-11 18.14.41

Read through the pages on the dough method as well as the shaping page.  Shaping will take time to learn and with practice will end up being quick and graceful so as not to lose any of the gas trapped in the dough.  Play around with fermentation times and temperatures to suit your house and living style.  I’ve fermented doughs overnight in the basement or fridge, and I’ve also tried rushing the process by increasing the temperature (not recommended.)  Have fun with it and email me if you have any questions.2013-12-27 19.31.08

crusty bread with brie and roasted red pepper/mint/parsley spread


  1. Great blog. I’m beggining in the world of beer and also bread. It’s already on my favorite list. I did a bread last weekend and was one of the best yet. I’ve just realized how high percentages of hydratation make the bread better crusty.

  2. Cheers to that, thank you. Bread baking complements brew day perfectly and it’s nice to have a little of each at the end of a brew session. I’m yet to explore beyond 80, I think 78 has been working very well for me.

  3. Looks awesome. A local artisan pizzeria here in Vegas makes their own bread from a sour dough-like yeast culture which they leaven over 36 hours. I’m really interested in learning more about bread making after eating here a lot. The stuff is addictive! I am going to try making kvass with their bread soon.

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