Sourdough French Bread Winter to Summer Kitchens - The Classics 2026
The Classics 2026: French Bread for Winter to Summer Kitchens
Beginner-Friendly Sourdough Breads and a Commercial Yeast Loaf
French bread changes with the seasons. A dough that rises slowly in a cool winter kitchen may move surprisingly quickly during the summer. This beginner-friendly reference was created to help you understand those changes and adjust your breadmaking accordingly.
Inside this detailed 11-page PDF, you will find my classic French bread recipes, developed and tested in my own kitchen. The recipes include sourdough versions for kitchens ranging from very cold to warm, along with a commercially yeasted French loaf.
I have converted and updated my original recipes and added practical notes about levain, salt, fermentation, dough temperature, ambient kitchen temperature, shaping and baking. The guide explains why the amount of levain changes with the temperature of your kitchen and how those adjustments affect fermentation time.
What You Will Receive:
An 11-page printable PDF
Beginner-friendly sourdough French bread recipes
Sourdough formulas for winter through summer kitchens
A commercially yeasted French loaf for a trial
Guidance for adjusting levain according to kitchen temperature
Notes about salt, fermentation and dough development
Explanations of common sourdough terms
Practical temperature guidance to help you judge your dough
Recipes suitable for a large French loaf or two demi-loaves
This collection took two months to develop, test, convert and organize. It is intended as a practical reference for beginners who want to understand their dough, rather than simply follow the clock.
Use it throughout the year as your kitchen changes from cold winter conditions to the warmer temperatures of summer.
Digital Product: You will receive a downloadable PDF. No physical product will be delivered.
Recipe and guide by Dawn McNaught, author, artist and food educator.
Making and baking things that suit your life.
