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The Dough Formula Guides

Techniques

The hands-on methods that turn flour and water into bread with structure, flavor, and an open crumb.

techniques 8 min read

The Windowpane Test: Reading Gluten Development

The single most reliable test for whether your dough has enough gluten. What to look for and how to interpret what you see.

Mar 15, 2026
techniques 7 min read

Scoring Sourdough: Patterns And Blade Angles

Scoring is not decoration. It controls how the loaf opens in the oven. Here is the blade angle, the depth, and the patterns that work.

Mar 12, 2026
techniques 7 min read

Shaping A Round Boule That Holds Its Form

A boule that rises up instead of spreading out comes from a specific sequence of folds and tension building. Here is the whole process.

Mar 8, 2026

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techniques 7 min read

Stretch And Folds Versus Coil Folds

Two gentle ways to build strength in bread dough without kneading. Which one to use depends on how wet your dough is.

Mar 5, 2026
techniques 7 min read

How To Do An Autolyse (And When To Skip It)

Autolyse is a simple rest that transforms the dough. Here is how to do one, how long to wait, and when it is not worth the trouble.

Mar 2, 2026