Bake
Fifteen breads, tuned to your flour
Pick a loaf, pick a berry, slide the hydration. Quern scales the dough, suggests vital wheat gluten when the protein is shy, and starts rest / rise / proof timers.
Country Sourdough
A blistered boule with a singing crust. Fresh-milled flour drinks a little more water and ferments a little faster.
Focaccia
A dimpled, olive-oil-soaked slab. High hydration and a gentle gluten network — perfect for fresh-milled hard wheat.
Baguette
Crackly shins and an open, creamy crumb. Bolted hard wheat or a 70/30 hard-and-soft blend is classic.
Sandwich Loaf
The weekday loaf. Fresh-milled hard white wheat is the home-miller's secret for a kid-friendly crumb.
Ciabatta
A wet, wild dough that rewards patience and a bench scraper. High-extraction hard wheat shines.
Pizza Dough
A taut, extensible dough. Fresh-milled hard wheat or a durum blend makes a leopard-spotted crust in a home oven.
Challah
An enriched braid with a glossy crust. Fresh-milled hard white keeps it golden without tasting 'wheaty.'
Rye Loaf
A moist, sliceable rye. Pentosans — not gluten — hold this dough. Mix it, don't wrestle it.
Naan
A yogurt-tender flatbread slapped on a screaming-hot surface. Soft wheat or a hard/soft blend is traditional.
Bagels
A tight, boiled ring with a shiny hide. High-protein spring wheat is the whole game.
Brioche
A butter-laminated-by-kneading loaf. Strong flour is required so the emulsion doesn't collapse.
Pita
The pocket is steam. A hot floor and a moderately strong dough do the rest.
Country Hearth Loaf
A high-extraction, often mixed-grain boule. This is the loaf fresh milling was invented for.
Soft Pretzels
A mahogany knot with a chewy bite. Strong flour and an alkaline bath are non-negotiable.
English Muffins
Nooks and crannies are a wet, barely-kneaded dough and a patient griddle.