It finally happened: your sourdough bread turned out smashingly well. But then, you sit back and wonder, why did this loaf turn out so beautiful and taste so delicious, but not the one last week?
This question is unavoidable for bakers hoping to improve their skills. And the greatest tool I’ve found to help with the answer is taking baking notes. The habit of jotting down what you did during every bake will prove to be a great resource for becoming a better baker.
The top 3 reasons I find baking notes so valuable:
- 💡 Taking baking notes prompts you to pay attention to the details
- 📝 Notes let you reference why something went right (or wrong) in specific bakes
- 🔍 It helps you spot trends (more on this below)
Be sure to scroll to the end of this post for my baking notes sheet 👇🏼
I’ve been taking baking notes for over 10 years. I’ve filled countless notebooks with temperatures, durations, little sketches of how I scored loaves, and tips and tricks I’ve discovered along the way.
And despite what your 8th-grade history teacher told you, note-taking doesn’t have to be comprehensive and super complicated. Simple scribbles in my notebook or taps into my phone’s notes app are enough to help me move toward consistently baking great bread more often.
And as bakers, consistency is everything, isn’t it?
Writing something down has a way of solidifying what you’re doing in memory, and it also gives you a place of reference when you inevitably say, “This bread came out better last time. I wonder why.”
You can use the notes app on your phone, a scrap piece of paper, the margins of a good book (*ahem*), or the printable notes sheet I’ve included at the end of this post. The point is to get in the habit of jotting things down quickly while you’re baking. After a while, it’ll become second nature, and you’ll have built up a record of great (and not so great) bakes that will provide you with information for the future.
Let’s look at what I think is helpful to record each time you bake and why.
What Notes Should I Keep Each Time I Bake?
Your baking notes don’t have to be in-depth or complicated; just record the key variables. The list below includes the six items I like to track. I see these as points of inflection during the bread-making process, and they are the items that can drastically change the outcome.
| Note Item | Description | Reason |
| Levain final dough temp (FDT) | The temperature of the levain after mixing | Dictates fermentation schedule, flavor, and performance |
| FDT | The final dough temperature of the dough after mixing | Dictates fermentation schedule, flavor, final bread texture, and more |
| Mixing time | The amount of time spent mixing and strengthening the dough. E.g.: Mechanical mixer: 3 minutes speed 1, 3 minutes speed 2. By hand: 5 minutes using slap and fold | Establish a baseline time for strengthening a particular dough |
| Bulk fermentation duration | The amount of time the dough is in bulk fermentation (first rise) | It helps you decide if you should shorten or lengthen this time based on how the final loaf bakes (e.g. could shorten bulk next time if the dough over proofed) |
| Number of sets of stretches and folds during bulk fermentation | Stretching and folding dough during bulk fermentation increases dough strength | Determine if you should adjust the number of sets in subsequent bakes if you find the dough was too weak or too strong during preshaping/shaping |
| Proof time and temperature | The amount of time the dough undergoes its final rise (this can be at a warm temp or cold temp) | Determine if you should adjust the final proof time, which is a critical step in the bread-making process: too short of a time can result in under proofed loaves, and too long of a time can result in over proofing |
If you had a piece of paper with just the above variables listed on it, that’s all you’d need.
But I like to build on these basics to include a few more things—like writing the full recipe formula in baker’s percentages—but six items for your baking notes would help answer many of the “why did that bake work?” questions.
Now, let’s look at why taking notes is important and how it’s helped me over the past decade.
How Does Note-taking Help With Baking?
When baking bread, consistency is key. Conditions like temperature, humidity, starter ripeness, and so on change daily in the kitchen. And because fermented goods are so susceptible to even the smallest changes, the ability to spot these changes and correlate them to a successful bake becomes important.
So, to be a successful baker, it helps to have a system for measuring and recording the variables that lead you to your most successful bakes.
An example where my baking notes helped me diagnose a baking problem
The other week, I made my sourdough einkorn miche for a gathering I attended. The listed final dough temp in the recipe is 78°F (25°C)—typical for many of the loaves here at TPL—but the temp in my kitchen was a bit cooler than usual: 70°F (21°C) versus 74°F (23°C). It’s been hot here, and the air conditioner ran more than usual, which is why the ambient kitchen temperature is lower.
My miche turned out pretty good, but it wasn’t quite as great as I remembered it. When looking back at my baking notes, I spotted a trend: if I undershot my FDT for the recipe, it usually led to a miche that had nice oven spring and crust, but that lacked that extra shot of flavor I find addictive with loaves that are perfectly proofed (or even slightly over-proofed).
Having a few simple pages of notes helped me spot the trend, and even though my baker’s sense and experience tell me underproofed loaves tend to lack flavor, it was the act of reviewing the notes that helped me fully appreciate my error.
Access My Baking Notes Worksheet
Click the button below to access my baking notes worksheet in PDF form. You can print it from there to carry into the kitchen, get wet, scribble in the margins, and file away into your baking folder.
How to Use the Baking Notes Worksheet
Use one baking note sheet for each bake. After finishing your bake, fill out the sheet and store it in a notebook or binder for later reference. There’s ample space for notes at each step, a way to rate the bake at the top, and other little areas for recording each of the key baking variables discussed earlier.
The star rating up top is meant to give you a quick way to see your best (and even worst) bakes. I like to reserve a 5-star rating only for the best bread possible. This way, when I’m flipping through my binder, I can quickly find those bakes I’d like to make again.
Here’s an example where I filled out my sheet for my green olive and herb sourdough bread:
The rest of the items on the sheet should be self-explanatory, but if you are stuck or have any questions, feel free to leave a comment below!
Baking Notes: An Easy Step to Better Bread
There are so many little things bakers can do day-to-day to improve their baking, but I’m not sure there’s anything easier than taking quick notes. Print out my sheet above, grab a notebook, or fire up your phone and start jotting down the little bits that make up your next bake. I’m positive you’ll find it valuable.
If you stop by my kitchen, chances are you’ll find my notebook of flour-riddled, water-marked scribbles, with lots of smiley faces 🙂–and even a few frowns 😏, too.
What’s Next?
With your new note sheet in hand, why not tackle a delicious loaf of spelt sourdough bread? Or perhaps a simple but healthy and delicious pan loaf!
Please chime away below if you have any feedback on the notes sheet. I’ll be updating it in the future (and I’ll keep a version history here, too).
Happy baking!
56 Comments
Hi – I’d love to try your worksheet but it doesn’t download completely. I only see the very top. Is there a better link to the template? Many thx for all your teachings.
Debbie—give it another try. I just uploaded a new version and it should work for you!
It worked. Thank you. It’s the Perfect Worksheet from The Perfect Loaf!!!
Excellent!! Glad I fixed that once and for all 🙂
Sorry to be a haunt but Is the font suppose to be green? Even though I can see the lettering it still doesn’t print clearly. I checked my printer and it’s fine. I tried printing other documents – no problem. Hope you don’t mind the follow up.
I just printed a fresh copy here, Debbie, and it looks fine (gray/black)!
ok – then it must be something between my printer and mac. Sorry for the trouble. Outstanding customer service !
Hi, I've been using this sheet for a while now and am having problems with it today. When I go to print it today, it only shows the top Levain and Final dough part and doesn't print the rest of the form. It's showing the whole form, when I open it but not printing it. Can you help? or is this a new version of the form?
That’s really strange Kathy. Are you trying to print it on a mobile device? I’ve noticed some mobile browsers have problems showing the PDF. Can you try on a desktop computer or in Google Chrome?
Hi, I have tried using Chrome and it does the same thing. I've been using my Macbook Pro, in all this and it recently got an update. Don't know if that has anything to do with the problems I'm having or not.
I had the exact same problem on the new macOS Tahoe. I was able to get the full page to print was by downloading the PDF, opening it in Adobe Reader, and printing it from there. Very strange…
I am only seeing the top part as well. I also am not finding a link to download it the PDF. Is that available?
Would be awesome if you made an app out of this! Notifications could help us keep on schedule
Stay tuned 🙂
I had problems when I was starting bake, but I could never figure out what was causing a loaf to be under/over proofed, or why the crumb was closed. Once I found your baking sheet and used it, my work instantly improved! I started paying close attention time, temperature and the steps called out in recipes. Having to write it down does that for me (ADHD). Now I have a few years of notes to look back on as well! This is the single best piece of advice I've gotten in all of baking!
Great to hear it, Rowloand. I’m a big advocate of a notebook, as you can tell 🙂
Well, I started to get some success with sourdough just a few months ago (after I took a day course at a artisan bakers not far from my home in north Staffordshire, UK), and I’ve become hungry for that extra bit of knowledge – plus I’ve wanted to expand my sourdough repertoire. I have always made my own bread, but still bought a loaf every couple of weeks or so. No more, I have not bought a loaf in 3 months now, and my husband is obsessed with the flavour of my sourdough. Online searches bring me back to your website again and again, and I’ve signed up to subscribe. I’ve already incorporated some of your ideas into my sourdoughs and I’ve just realised you’ve become my ‘go to’ online guru. Loving everything you’re showing me, Maurizio, and just wanted to say thank you so much. Ps just talked myself into ordering your book; everyone needs a ‘Bible’, don’t they?
Hey, Eli! Sorry for the late reply. I really appreciate all the kind words, thanks so much. Really, it just makes me happy to be a help. I think everyone should bake sourdough! Happy baking!
Thank you so much for sharing your talents. 😊🌼
You bet, Denise! Happy to help 🙂
Thank you Mauritzio, for sharing this. So refreshing to see a professional baker willing to share his bakes and ideas…and this comes from a beginner baker who’s still trying to figure out if this is even a thing I am capable of. And you need these sorts of tools to keep you motivated to keep trying and not fall at the first hurdle. Many thanks once again. From Watford, England.
Appreciate that and super happy to help, Varsha! And you can absolutely do this, stick with it!
Thank you for this amazing baking notes sheet! I’m currently reading your book, and kept seeing the instruction to log the time or the temp at every step. I came to the internet looking for a ready made sheet to record these details, and was excited to find it right here on your blog 🙂 Thank you!
Happy to help, Jaime 🙂 And thank you for picking up my cookbook!
OMG!! THANK YOU SO MUCH!!!
Happy to help 🙂
Mauricio
Where can I purchase that large ceramic mixing bowl you use? And, thank you for a really great site. My bread has improved measurably (no pun intended) since I first started you methods and suggestions. Much appreciated!
Chuck
So glad I’ve helped, Chuck! My large bowl is from Heath Ceramics in SF, it’s their Large Serving bowl.
Thanks for this sheet idea. My recipes with notes included are all in MS Word so I will incorporate some of the format. I’m not that fancy of a baker so good enough works.
You’re very welcome, David!
I have your book, I’m a big fan & I’d like to become a member. I just wish you offered security and convenience of PayPal so I wouldn’t have to put my credit card info online…something I have a problem with….Tony
So sorry about that Tony. I wish I could open it up to PayPal, unfortunately, the software I use doesn’t give me that option. I’ll get in touch them to see if it’s something they’ll add. Thank you so much for considering, though!
What is an ideal temperature for doneness when baking sourdough bread?
It really depends on the bread, but usually 200-205F for larger loaves is just right.
I was given a nice started April 22, 2023. I forgot about it & just discovered it in the back of the fridge on June 25, 2023. Can I still add to it and keep it going? It looks a little sticky & liquid separating. Thank you for your advice on me getting started.
Feed it and refresh it as usual and see.
Feed and see how it goes!
That’s a super fantastic idea, Darryl!! I’ll have to think about this 🙂
What about an App?
Stay tuned 🙂
One more suggestion. My baking environment can vary widely for both temperature and humidity but particularly humidity. I’m tracking humidity myself in my notes for my bakes, but it would be nice to have a space to put that on this page. I can control temperature, but the humidity is harder to manage.
Totally agree, Troy. Will add this in the next version and update it!
You mention a room that’s colder than expected—I’m baking my first loaf (the simple sourdough) from your book right now, and my kitchen with the levain overnight was 60F, far from 74F! Any tips on how much time to add to each stage? I’m sure you’ve answered this question many times, sorry to ask again.
Oh boy, that’s cold, Amy! If you’re at 60F, you’re going to need a very long time to rise, probably overnight+. It’s so hard to say how much time it will take because there are so many factors.
The best way to offset this is to warm whatever mixing water you’re using, then wrap the container in towels to try and keep it as warm as possible.
If you haven’t yet, check out my guide to baking sourdough in the winter—lots of tips to combat the cold in there!
On the olive bread worksheet, possibly add note when you add in the “mix ins “ …
Yes, great suggestion, Suzanne. I’m going to update this sheet with that information!
Excellent! I have kept notebooks but this is so much “cleaner”..appreciate all the update suggestions. The book is terrific..after two years of starting to make sourdough, your site (and now your book ) have been the most helpful and clear. Grazie !
Thank you so much, means a lot to hear this! Hope you have a wonderful baking season with my cookbook 🙂
Hi Maurizio,
I am really enjoying your new book. It was kind of like Christmas when it arrived on Nov 8.
Is there any chance you could release your baking worksheet in it’s native format (MS Word, Excel or Google docs). I would like to add a field for starter prep the night before I make the levain. I usually keep my starter small so I need to increase ahead of time.
Ahh, thank you Bruce! My sheet was created in Figma, yes, I will do that when I update this soon!
Thanks Maurizio!! I really enjoyed your AMA session and hope there are more to come. You mentioned that there were some edits in the book that got missed. Is there any chance you might release an errata sheet digitally in the future?
Yes, great idea, Bruce!
You are speaking my language here Maurizio! ❤️👏🤓
Thanks, Cindy! I hope you find the sheet helpful. Let me know if you have any suggestions for changes when you get to using it!
My humble suggestion would be to include a dedicated area for the autolyse ingredients since it is often a key component of your recipes. I realize there is limited space so, maybe replace some of the blanks note lines? Regardless, this is a brilliant worksheet. Thank you so much!
Fantastic suggestion, Cindy. I have yours and a few other reader suggested jotted down for the next version. I’ll upload new versions to this page as I make them.
Thank you!