What's up Reader!

Earlier this week, I was lucky enough to attend a Parmigiano Reggiano Masterclass at @eatalytoronto — hosted by none other than David Rocco, a Food Network icon I grew up watching. It was such a cool experience (and honestly, just what I needed) — a little break from the teaching/bakery grind to connect, network, and nerd out over one of the world’s best cheeses.

The event was hosted by Parmigiano Reggiano, Chef Mattia, and Eataly, and the big highlight? We each got to help open a 40-kilo wheel of Parm. And I kid you not — it cracked open right on my turn. First time ever doing it, and it felt like winning a prize in a game show where the only prize is… cheese. (Which is honestly ideal.)

It was also a reminder of why I always keep this stuff stocked in my fridge. A few fun facts I learned:

• Parmigiano Reggiano is naturally lactose-free (yep, even the real-deal aged stuff)
• It’s only made in a very specific region of Italy using traditional methods
• The rind is totally edible (and amazing in soup or broth)
• It’s aged a minimum of 12 months — and often much longer

All in all, a delicious, nerdy little field trip. And now I’m full of ideas for how to bake with Parm. (Cheese sourdough? Parmesan crusted focaccia? Semolina and Parm Sourdough? Let’s see where this goes.)

Anyways lets get into it...

In this week's newsletter, you will find:

1. Beginner Sourdough, New & Improved (and yes, I messed up last weeks email 😅)
2. How to Shape a Boule (Round Loaf) 🎥
3. How to Shape a Batard (Oval Sourdough Loaf) 🎥
4. Baguette Binge (And Why I’ve Been Baking Hundreds) 🥖
5. What Is Bassinage — and Why Is It So Useful?
6. This Week in the Baking Studio 🔥

A Quick Book Update… and a Small Favour 📚

Last week, I shared an update about my upcoming cookbook Bread Etc., which officially launches on September 16th. But… I made a mistake.

I had just switched email hosts and forgot to verify the sender, so only about 20% of you actually received the email. (Rookie move — lesson learned.)

So I’m sending this part again — because I’d really love your input.

🥖 The Book Is Almost Here (And It’s Been a Long Road)

I’ve been working on this book since July 2020 — back when I had one kid, lived in a different city, and thought this project would take 12–18 months. (Ha!) Five years later, it’s nearly here… and I’m proud, grateful, and — honestly — completely burnt out.

Over the past few years, I’ve worn a lot of hats: developing recipes, testing (and retesting which took over a year) them, organizing photo shoots, working through rounds of edits, and now… launching. It's been one of the most exhausting things I’ve ever done — and I didn’t do it entirely alone.

I had a fantastic photographer, a great editor, and some much-needed writing support along the way. But honestly? The only reason I got through it all was thanks to Helena, my assistant — who kept everything on track, reminded me of deadlines, and made sure I didn’t completely lose my mind. (Seriously — thank you, Helena.)

Last week I listened to a great podcast episode with Erin Clarke (from Well Plated) and when she said she was totally burnt out by the time her cookbook came out — I felt that. Hard. It reminded me I’m not alone… and maybe you need to hear that too because while I am trying to stay positive avout the project it's true.

🗺️ I’m Planning a Mini Book Tour — Want Me to Visit Your City?

This fall I’ll be hitting the road for a handful of events — a mix of bakery pop-ins, hands-on workshops, and a few cozy community gatherings. It won’t be a massive cross-country tour (I wish!), but I’m hoping to make it to a few cities that feel like a good fit.

👉 Can you take 10 seconds to vote in this poll and let me know where you’re located?

If your spot isn’t listed, just reply and let me know! Whether it’s a favourite bakery, culinary school, or even your own kitchen table — I’m open to ideas.

Where are you located Toronto Montreal Ottawa Vancouver New York City

Thanks again for being here and helping this book come to life — your support means the world.

Beginner Sourdough, New & Improved (and yes, I messed up last weeks email 😅)

Last week, I finally shared a full update to one of my most-read recipes: Beginner Sourdough. It’s got brand new step-by-step instructions, fresh photos, shaping videos, and some of the clearest guidance I’ve ever written for new (and not-so-new) bakers.

But here’s the thing…

🥴 Mistake #1: I forgot to verify my new website host, and only about 20% of my 14,500+ subscribers actually got the email.
😬 Mistake #2: I also forgot to include the actual link to the recipe.

So… yeah. Double whammy.

Whether it’s your first loaf or your fiftieth, this is the one I recommend starting with (or coming back to when things feel a little off). Thanks for rolling with me — and happy baking.

If you missed it, here’s the full Beginner Sourdough Recipe

How to Shape a Boule (Round Loaf) 🎥

Whether you're just starting out or looking to tighten up your shaping skills, this step-by-step tutorial shows you how to shape a sourdough boule — the classic round loaf.

Shaping is one of the most important (and underrated) parts of the bread-making process. A well-shaped boule holds its structure, supports oven spring, and gives you that gorgeous open crumb. In this video, I walk through the method I use when teaching beginners — and the same one I still rely on in my own bakes.

This video is also linked via QR code in my upcoming book, Bread Etc., for those baking straight from the pages!)

📺 Watch the video on YouTube

How to Shape a Batard (Oval Sourdough Loaf) 🎥

If you’ve already mastered the boule or are ready to branch out, the batard is the next shape to tackle. In this new video, I walk you through how to shape a batard — the classic oval loaf — step by step.

This technique builds strong surface tension and gives your dough the structure it needs for great oven spring and an even, open crumb. Plus, the elongated shape makes it ideal for sandwich slices or dramatic scoring patterns.

This video is also linked via QR code in my upcoming book, Bread Etc., for those baking straight from the pages!)

📺 Watch the Batard Shaping Video Here

Baguette Binge (And Why I’ve Been Baking Hundreds) 🥖

Over the past month, I’ve been in full baguette mode — and I mean seriously full.
We’re talking hundreds of baguettes: early mornings, flour everywhere, and a constant cycle of doughs on the go.

Why so many? Baguettes while they seem simple are one of the HARDEST breads to get right and I am determined to get mine to the level of a French baker.

Here’s a taste of what’s been rolling out of the bakery lately:

• Straight dough baguettes – clean, classic, direct mix
• Levain baguettes – with natural sourdough starter, for added depth
• Poolish baguettes – a touch of yeast and an overnight preferment
• Baguette de tradition – based on a formula with T65-style flour and old-school methods (massive thanks to Hugo at Cheval D’or for sharing tips and helping me with this one!)
• Rye levain baguettes – rich, earthy, and just a little wild
• Whole wheat baguettes – made with 100% whole grains for a heartier take
• Decorative scoring baguettes – because hey, you’ve got to make them look as good as they taste

What’s crazy is, every variation has taught me something new — and when you bake this many, the dough starts to speak to you. You notice tiny changes in fermentation, hydration, and how different flours behave. It’s humbling and exciting all at once.

One technique that’s become a total go-to in this process? Bassinage. I break it down in the next section, but let’s just say it’s been the MVP of handling higher hydration doughs with confidence and getting that light, airy crumb we all chase.

So yeah, it’s been a month of baguettes. I’m a little tired, my arms are a little sore, but I’m not mad about it.
​My kids literally walk around the house eating whole baguettes — just chewing on them like cartoon characters.​
Honestly, it makes all the flour in my beard and dough on the ceiling feel kind of worth it.

What Is Bassinage — and Why Is It So Useful?

If you’ve ever tried to make a high-hydration dough and thought, “How am I supposed to mix this soup?” — bassinage is your new best friend.

Bassinage (pronounced bah-see-nahj) is a French mixing technique where you hold back a portion of the water at the beginning, then gradually add it later in the mixing process. Think of it as sneaking in extra hydration after the dough has already built a bit of structure.

💧 How It Works:

1. Start firm – Mix your dough with about 80–90% of the total water. It’ll feel stronger and easier to handle.
2. Build structure – Begin gluten development (either by hand or machine), then slowly drizzle in the remaining water as the dough strengthens.
3. Incorporate gently – This part takes a bit of patience. Add the water in small amounts, giving the dough time to absorb it between additions.

🛠 Why Use It?

• It gives better control over the dough during mixing.
• It helps develop gluten more efficiently, especially by hand.
• It allows you to achieve higher hydration without sacrificing dough strength.
• And most importantly: it leads to a more open, airy crumb and a lighter baguette.

It takes a little practice, but once you get the feel for it, it’s a total game-changer (okay, I know I said I wouldn’t say that… but it kind of is).

This Week in the Baking Studio 🔥

I baked a banger this week — and I’m not the only one who thinks so. A couple of people from my micro bakery group messaged to say it was the best loaf I’ve ever made. 🔥🧄🧀🌶️

Full credit goes to my wife for this one. She made a trip out to Carma Farms for some fresh ingredients and came up with the flavour combo: habanero, scallion, and mozzarella. Savoury, spicy, melty — it just works. Big win.

I’ll share the full recipe soon, along with the two-stage rye with cherry and roasted hazelnuts I teased last week.
Just need a few more days to get my head straight — as I mentioned earlier, book burnout is real, and I’m trying to pace myself a little better right now.

Thanks so much for reading and supporting this little thing I do on the internet called baking obsessively and oversharing about it. It really means a lot. ❤️

Happy Baking,

MJD

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