06 — Reference
The Attention Map
How to use this
Every variable in bread baking rated by how much attention a beginner needs to pay. High means getting it wrong ruins the bread. Medium means it matters but is forgiving with experience. Low means follow the recipe and don't stress.
Most things beginners worry about are Medium or Low. The short list of High variables is where your attention should actually go.
High attention
Dough Temperature
Controls fermentation speed — a few degrees equals hours of difference
Bulk Fermentation Endpoint
Getting this wrong ruins the loaf. Learn to read the dough.
Starter Activity
An inactive starter won't leaven bread. Use it at peak.
Final Shape Tension
Insufficient tension = flat loaf with no oven spring
Medium attention
Hydration
Affects dough handling and crumb openness. Forgiving within a range.
Stretch and Fold
Builds gluten strength. Missing a set is fine. Missing all sets is not.
Scoring
Controls where the loaf opens. Imperfect scoring still works.
Oven Temperature
Too low = pale crust, dense crumb. Too high = burnt exterior.
Steam (covered bake)
Keeps crust soft during oven spring. Dutch oven handles this automatically.
Low attention
Kneading
Stretch and fold replaces it. Not required for most sourdough.
Autolyse Duration
30–60 minutes. Exact timing doesn't matter much.
Bench Rest Duration
20–30 minutes. Forgiving.
Flour Brand
Protein content matters more than brand. Use bread flour.
Banneton Shape
Round vs. oval affects loaf shape, not quality.
Scoring Pattern
One straight score works as well as an elaborate design.
Cooling Time
1 hour minimum. Longer is fine. Cutting early gums up the crumb.