Maritime Bread Rising

Making sandwich loaves? You don’t want an open crumb like with artisan sourdough.

We’re going for soft, tight, fluffy slices that don’t lose half your toppings through a hole. 🥪✨
I poke out any surface bubbles during pre-shape AND after final shaping to keep that crumb nice and even.

This tiny tip = sandwich bread that slices perfectly every time.
Try it next time you bake!

Watch how I do it step-by-step & save this tip for your next bake!

Think you’re too busy for sourdough? Think again. With the right approach, it can work around your life and schedule - not the other way around. Ready to make it happen? Save this post, share it with a fellow bread lover, or comment “I’m in” and I’ll point you to the easiest place to start. Let’s make sourdough doable together.

POV: you stopped chasing more and started growing the life you wanted. ♥️🌿

“A person who works with their hands, their brain, and their heart is an artist.” - Marco Pierre White

Simple ingredients. Simple process. A little patience. ❤️

This rosemary focaccia is topped with fresh rosemary from my herb garden and flaky sea salt for the perfect finish.

Recipe:
• 600g all-purpose flour
• 450g water
• 100g active sourdough starter
• 12g olive oil
• 12g salt

Mix, stretch & fold, bulk ferment, then second proof in a lightly-oiled 9×13 pan until bubbly. Dimple, spritz with more olive oil and top with rosemary and flakes, then bake at 450°F for about 20 minutes, or until golden.

It was incredible fresh from the oven… and somehow even better as a toasted BLT the next day.