Read the dough
The clock is a guide. The dough is the instruction.
Why the recipe timings fail you
Four hours of bulk means nothing without a temperature attached to it.
How we work
Temperature, judgment, one change
Fermentation runs on temperature. The same recipe that works in a warm July kitchen leaves you with a dense brick in February, and no amount of following the instructions more carefully fixes that.
So the skill being taught is judgment: what the dough looks like when bulk is finished, how it should feel after shaping, when the starter is actually at peak. Photos make that teachable at a distance.
And progress comes from changing one thing per bake. Adjusting hydration, flour and schedule at once produces a different loaf and no information at all.
Our principles
Three beliefs behind the method
One change per bake
Otherwise you learn nothing from the result.
Bread, not medicine
No health claims, and never safe for celiac disease.
Shall we look at your loaf?
Twenty minutes, free, on your crumb and the next thing to change.