BakeMemoBaking guide · 02
How to log a bake so you can review it
A failed loaf isn’t the problem — not knowing what was different is. Log every bake the same way and the next one has something to compare against.
What a bake log should include
| Item | Why it matters |
|---|---|
| Grams and baker’s percentages | Percentages make doughs of different sizes directly comparable |
| Flour brand and type | Flours absorb water very differently; the same hydration can feel completely different |
| Room and dough temperature | Temperature drives fermentation speed and explains results better than time alone |
| Time and state at each stage | Time isn’t enough — note states like “about 1.5× volume, bubbles on the surface” |
| Oven temperature, time and steam | Colour, crust and oven spring often come down to this step |
| Rating, photo and crumb shot | Rate crumb, taste and looks; trends only show up after a few bakes |
| One thing to change next time | Write the plan while the bake is still fresh in your mind |
Change one variable at a time
If one bake raised hydration, extended the cold retard and switched flour, a better result can’t tell you which change helped. Change one thing per bake and write it at the top of the log.
Read bakes of the same recipe side by side
A single log is of limited use; the value is in comparison. First bake at 68% hydration, second at 73%, third with a longer retard — and the rating for each. Lined up in order, the link between changes and results becomes clear.
Differences between a few bakes are clues, not proof: weather, flour batches and technique all vary. When you see a clear trend, repeat a bake or two to confirm it.
Let the app keep the notes
BakeMemo’s recipe sheet keeps formula, method and result together, with baker’s percentages calculated live. Every bake links into a lineage so you can compare recipe changes with your ratings. 62 recipes and your first three bakes are free, no sign-up.
Download on theApp Store — freeThis page offers general logging advice. Go by your own recipe and how your dough behaves.