French Bread for Winter to Summer Kitchens

I Got It Done: French Bread for Winter to Summer Kitchens

After two solid months of writing, testing, converting old recipes and adding detailed notes, French Bread for Winter to Summer Kitchens is finished.

This beginner-friendly, 11-page PDF includes sourdough French bread recipes designed for kitchens ranging from very cold to warm, plus a commercially yeasted loaf to try.

Bread dough does not behave the same way all year. A loaf that ferments slowly in a winter kitchen can move much more quickly during the summer. This guide explains how and why the amount of levain changes with your kitchen temperature, with practical notes about salt, fermentation, dough temperature, shaping and baking.

It is not simply a collection of recipes. It is a reference designed to help beginners understand what their dough is doing and make adjustments with confidence.

The Classics 2026: French Bread for Winter to Summer Kitchens is finished and available now as a downloadable PDF.

I got it done. And yes, I am very pleased with this one. My brain needs a break, but it was worth the effort. I'm off to bake some cakes.

No Videos this weekend as the PDF took most of my time. Its staying in "Draft 2 Form" because I will be adding to it and creating that Sourdough Book I was telling you about.

Recipe and guide by Dawn McNaught, author, artist and food educator.