What's in our country bread?

Here's the current formula and what I'm playing with.

I usually won’t be sending multiple emails in a given week, but I’ve got time to think and write and I’m not the type to hold back - I wear new clothes out of the store. I’m hoping that after this post on our country loaf - current and future state, I’ll be sharing some notes from my visit to a few bakeries on Thursday and Friday. Thanks for not unsubscribing!

There really aren’t any secret recipes in baking.

If you want to know what’s in Roy’s panettone you can ask someone who works there or just read the book where “it” is published. Same goes for Tartine’s country loaf. Recipes are like an outline for a novel - unless you’re a skilled writer, you’re not going to be able to write a great book.

Here is how to read this formula sheet if it’s not something you’re used to looking at.

• Bakers % (4th column) expresses the percent of the ingredient present in the dough relative to the total amount of flour. Setting up your formula this way makes it easy to scale and easy to adjust by %.

• Ash…