I first fell in love with bread when I started working at the Ritz-Carlton Chicago in the early 90’s. We made this very strange focaccia on a full sheet pan with cake, rye and ap flour. I never saw a bread like that before or since. But I knew I could make it better.

chefinstructortom.com is all about making your bread better. If you are interested in learning the professional techniques of making bread in your home or even if you bake professionally, you are in the right place. I have found that everyone can benefit from discussion about baking. I think that through practice and repetition, you can find the techniques to make your best bread. The reason I say it that way is that my best bread might be different than yours. I want to help you get where you want to be.

I have put up some formulas for you to use. Those can be found anywhere on the web. But I think reading through the entire post can unearth some interesting details you may not think about when you bake bread.

Stay with me and I’ll show you a world of bread you have never seen before in your own home. Follow me at @chefinstructortom on Instagram. You’ll see what I can do.