Chapter 10: Bake like a pro
Design, diagnose, and lead. Ten lessons on building your own formulas, troubleshooting failures, and running a bake like a professional. Focus: Design, diagnose, lead.
Level 91: Baker’s percentage loafFormula thinking · 5 hrLevel 92: Hydration experimentControlled comparison · 5 hrLevel 93: Flour comparisonProtein and ash · 4 hrLevel 94: Temperature log breadDesired dough temperature · 5 hrLevel 95: Preferment baguetteFlavor before mixing · 2 daysLevel 96: Naturally leavened bouleStarter readiness · 2 daysLevel 97: Rescue the bake labFailure diagnosis · 2 hrLevel 98: Original seasonal tartRecipe development · 2 daysLevel 99: Service for sixProduction planning · 1 dayLevel 100: Signature bakeMastery capstone · 2 days