The log · Singapore
Journal
Every bake gets a page — flour, water, salt, times, temperatures, and what went wrong. The useful entries are the failures.
Forty-eight hours cold, and what it cost me
Extending the cold proof from 24 to 48 hours opened the crumb and flattened the flavour. Both, from one change.
My oven lies by 40 degrees
Six probe readings against the dial, and the correction curve I now bake to.
Why I weigh water to the gram and still use my hands
The case for measuring everything you can, so you can trust yourself on everything you cannot.