| # | Date | Score | Flour blend | Starter | Hydration | Temp | Proof | Bake | Process | Flavor | Crumb | Crust | Spring | Overall |
|---|
Flour ratios — what's untried?
Starter amounts — what's untried?
Temperature & proof time — what's untried?
The retard grid — bulk × final proof
Fermentation matrix — ambient temp × inoculation
The bake-step grid — oven temp × duration
Levain build matrix — feed ratio × starter day
Best-rated loaf — what made it work?
What to try next — research-backed suggestions
This tracker exists because of a small idea we're building toward: Coffee/Bread, a Woodfine concept for a "micro-factory" rather than a café or restaurant. Two products only — fresh coffee, fresh bread — made on-site, sold as a product rather than served as an experience. No derivative menu, no sandwiches, nothing beyond the two things done well.
A micro-factory only works if the product keeps getting better in a disciplined, measurable way. That's what this tool actually is: every loaf logged here — flour ratios, hydration, fermentation timing, bake temperature, scoring — is the same indexed, iterative discipline a production kitchen needs, just applied one baker's log at a time. The Suggestions tab's untried-combination matrices are a small-scale version of exactly the kind of process discipline a real micro-factory runs on.
Coffee/Bread is planned to run as a separate, break-even entity — living wages, cooperative-run, not a profit centre for the Woodfine Group. Read more on the economics and open questions behind this idea on the Research page.