Eleven weeks of stone-milled bread work, filmed in a working mill kitchen. You grind the flour, read the dough, and finish with loaves you can repeat without a recipe card.

• Whole-grain milling. Set gap, temper the berries, and sieve to the extraction you actually want.
• Levain husbandry. A feeding rhythm that survives a warm kitchen and a cold week away.
• Shaping under tension. Frame-by-frame hand work for batards, boules, and pan loaves.
• Hearth and steam. Getting oven spring from a domestic oven without a stone deck.
• Costing a bake. Flour yield, shrink, and a simple sheet for pricing a market table.

Filmed over two autumns at a working watermill, with the missed bakes left in. Nothing is sped up and nothing is staged.

Who this is for

Bakers who already keep a starter alive and want to move from following formulas to reading flour. A kitchen scale and a home oven are enough to start.

What you get

Forty-one lessons, printable bake sheets for every formula, and the milling log spreadsheet used throughout the course.