This is the official blog for my little micro-bakery, Dawg House Bakery that I run out of my home. As I’m not a professionally-trained baker, I originally started this blog as a diary to document things I’ve learned and recipes I’ve developed. But it kind of took on a life of its own with folks from all over the world visiting the site. So welcome!
Helpful Posts
- Wrapping Your Head Around Baker’s Percentages
- Dividing and Scaling Baguettes
- Make Your Baguettes LOOK Professional
- Make Fantastic Bread from a Botanical Starter (aka Yeast Water)
Baguettes
- Recipe: Traditional Poolish Baguettes
- I Think I’ve Got It! My Master Baguette Recipe (Updated)
- Pointage En Bac / Slow Rise Baguettes
- Recipe: Sourdough Baguettes (Updated)
- Jeffrey Hamelman’s Poolish Baguette (Adapted)
- Tartine Bread Baguettes (Double Preferment!)
- My Baguette Dough Development Process for Yeasted and Levain Baguettes
Ciabatta
- Ciabatta with Biga
- Master Chef Markus Farbinger’s Ciabatta Recipe
- Recipe: Sourdough Ciabattas
- Basic Ciabatta (great everyday recipe)
The Dawg House! 