Black Friday Is Coming: Get First Access ๐
We're officially two weeks away from Black Friday, and I'm getting everything ready for my biggest baking sale of the year!
If you've been following along for a while, you know I only do one big sale each November. It's my chance to make my courses and baking resources more accessible, especially for those of you who have been wanting to take your baking to the next level.
Whether you're just getting started with sourdough or looking for your next baking challenge, there's something for everyone.
Here's a little reminder of what's included:
- ๐ฅ Simplifying Sourdough โ build confidence with fermentation, shaping, scoring, and baking.
- ๐ฅ Simplifying Baguettes โ learn how to make beautiful baguettes with step-by-step instruction.
- ๐พ Simplifying Rye Bread โ explore one of my favourite styles of bread, packed with flavour.
- ๐ Simplifying Sourdough Pizza โ everything you need for incredible homemade pizza.
- ๐ Simplifying Panettone โ just in time to tackle some holiday baking.
- ๐ 50 Best Recipes Excel Workbook โ my collection of 50 bread formulas, all in one place.
And for those of you who want it all, The Ultimate Bundle will be back with the biggest savings of the year.
Here's the important part: I'm keeping the Black Friday emails separate from my regular newsletter. If you want to receive the sale details and early access offers, you'll need to join the list below.
No need to fill your inbox with sales emails if you're just here for the recipes!
Something Big Is Coming from Simply Bread ๐ฅ
If you follow my micro bakery videos, you have probably seen the Simply Bread Oven in action.
I was one of the first people to bake with the Simply Bread Oven, and years later it is still a key part of my setup. I have baked thousands of loaves in it and use it for micro bakery production, baking classes, workshops, consulting projects, and recipe development. It has earned its place in my kitchen.
Simply Bread is preparing its Black Friday promotion. If you have been thinking about upgrading your bread setup or starting a micro bakery, keep an eye out. I will share the confirmed offers as soon as they are available.
Sourdough Q&A: Does British Flour Need Less Water? ๐
I received a great question from a reader in England this week:
"I'm in England and try to follow your recipes, but the final bake spreads a little, making a tight oval shape rather than a round loaf. Do English flours require less water than your recipes suggest, or am I doing something wrong?"
The short answer is yes, they often do! But there are a few things to consider.
I've had the opportunity to work with flour in the UK, and in my experience, many British flours tend to be softer than the Canadian flours I typically use. They often can't handle the same hydration levels without becoming overly slack or losing strength.
But this isn't just a UK versus Canada issue. Flour varies everywhere! Wheat variety, protein quality, milling, and water absorption all play a role in how much hydration your dough can handle.
Here's what I'd recommend trying on your next bake:
- Reduce your initial water by 5%. If you're using 1,000g of flour, hold back an additional 50g of water.
- Skip the second water addition. Many of my recipes use a technique called bassinage, where additional water is incorporated after the gluten has started developing. I'd leave this out initially.
- Watch the dough, not just the recipe. If your dough develops good strength and elasticity, you can gradually add a little of that reserved water. If it's already soft and sticky, don't force it.
- Evaluate your bulk fermentation. Overfermentation can also cause dough to spread, even when the hydration is correct. Make sure you're developing enough strength without letting the dough ferment too far.
One important thing to remember: Protein percentage doesn't always equal flour strength. A British flour labelled 13% protein won't necessarily behave the same as a Canadian flour with 13% protein.
And don't feel like you need to chase high hydration! A well-developed dough at 68โ70% hydration can produce a beautiful, open crumb and excellent oven spring.
My biggest piece of advice is to let your flour and dough determine how much water you use. The hydration in a recipe is a starting point, not a number you absolutely have to hit.
If your loaves are spreading, try reducing the water before changing too many other variables. It's a simple adjustment that can make a huge difference!
Sourdough Pie Crust: A Second-Place Finish! ๐ฅง
I got a message this week from someone who used my sourdough pie crust recipe to make an apple pie, and they ended up taking second place in a pie competition!
How cool is that?!
One of my favourite things about sharing recipes is seeing what you guys create with them. Whether it's someone's first sourdough loaf or an award-winning apple pie, these messages genuinely make my day.
If you haven't tried my sourdough pie dough yet, it's one of my favourite ways to use up extra sourdough discard.
The dough is buttery, flaky, and incredibly versatile. The sourdough discard adds a little tang and helps create a tender crust that works beautifully with both sweet and savoury fillings.
A few tips for getting the best results:
- Keep everything cold. Cold butter, cold discard, and ice water are the keys to flaky pastry.
- Don't overmix. You want to see little pieces of butter throughout the dough.
- Let it rest. I like to refrigerate the dough overnight before rolling it out. It makes it easier to handle and gives the flour time to fully hydrate.
With holiday baking around the corner, this is a great recipe to have ready in the fridge or freezer. Use it for apple pie, fruit galettes, quiches, or just about anything that needs a good pastry crust.
What I'm Reading ๐
I was lucky enough to receive two new cookbooks from friends recently and wanted to give them both a little shoutout!
โThe Art of French Tarts by Jacquy Pfeifferโ
Jacquy is an incredible pastry chef and a good friend. His new book dives into the world of French tarts, covering everything from classic pastry techniques to beautiful sweet and savoury creations. If you love French pastry, this is definitely one to check out.
โThe Perfect Pizza by Maurizio Leoโ
My friend Maurizio, who many of you probably know from The Perfect Loaf, has just released his new pizza book! It covers everything from sourdough pizza and focaccia to different pizza styles, with the attention to detail that Maurizio is known for.
One of my favourite things about baking is that there's always something new to learn. Even after more than 20 years in the kitchen, I still get excited about picking up a new cookbook and finding inspiration from friends and fellow bakers.
Thanks for the books, guys! Can't wait to put them to good use.
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Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources ๐
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