Boulangerie de la Baie

Diagnose why your sourdough has a dense, gummy crumb. Learn to tell under-proofing from over-proofing and fix the fermentation problem for good.

Understand French flour types from T45 to T110. Learn what the T number means, which flour to use for bread, pastry, and baguettes, and mistakes to avoid.

Learn what dough hydration really means, how to handle wet sticky dough with confidence, and fix the most common mistakes bakers make at high hydration.

Learn how to get a crackly bread crust at home without a steam oven, using a Dutch oven, timing, and simple fixes for a bakery-quality crust.

Struggling with pale, flat loaves? Learn how steam, heat, and scoring give you a crackly crust and strong oven spring in a home oven, plus fixes for common errors.

Read your sourdough starter with confidence. Learn the real signs it’s ready, why the float test misleads, and how to revive a sluggish starter fast.

Diagnose and fix dense, gummy bread. Learn the real causes of a tight crumb, from underproofing to weak gluten, plus a clear checklist to bake open loaves.

Flour is the ingredient a bakery lives and dies by, and yet it is the one most home bakers reach for without a second thought. At Boulangerie de la Baie, choosing a flour is closer to choosing a variety of grape than picking a generic pantry staple: two bags that both say “wheat flour” can…
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There is a moment just before a loaf goes into the oven when a single, quick gesture decides how it will look forever. That gesture is scoring, the deliberate cutting of the dough’s surface with a blade. Many home bakers treat it as decoration, a signature slash to make the bread look artisanal. It is…
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Learn how to store bread the right way. Match storage to bread type, avoid the fridge trap, and revive stale loaves so your bread stays fresh for days.