Back to Basics, with a Spring Twist

One simple dough, one small change: learn what stays the same as your loaf evolves

Author

Cathy Warner
March 22, 2026

Spring has a way of changing how I want to bake before I even realize it. The light shifts, the days linger a little longer, and suddenly a familiar loaf feels like it needs something new.

This month, I didn't overhaul anything. I went back to my foundation sourdough boule and made one small seasonal adjustment. Orange zest and toasted caraway. Same dough, same process, completely different experience.

It tastes like early spring. I think you'll like it.

Orange Zest Sourdough Boule with Toasted Caraway

This is the first in a series of seasonal variations on the foundation boule.

Orange zest brings a gentle brightness, while toasted caraway adds warmth without heaviness. The dough itself stays the same, which makes it easier to focus on how it feels and behaves.

If you’ve been baking along with the foundation loaf, this is a natural next step. If not, you can still jump in here. The process is simple and familiar.

I baked this loaf twice, once by hand and once using a stand mixer, and the fermentation cues were consistent both times. It was a good reminder that tools can change how the dough feels in your hands, but the cues for knowing when it is ready stay the same regardless of how you mix it.

Whether you're mixing by feel or letting the machine do the work, here are a few things to watch for:

  • Bulk: look for a slightly domed surface with bubbles at the edges

  • Ready to shape: the dough holds a loose mound and feels elastic rather than pourable

  • Ready to bake: the poke test springs back slowly and leaves a shallow impression

The goal isn’t to perfect the loaf. It’s to be aware of what changes and what stays the same.

A Simple Way to Enjoy This Loaf

This boule is especially good sliced warm with butter, where the orange zest comes through brightest, and the caraway is subtle but present. It pairs naturally with savory things: a soft cheese, a bowl of lentil soup, or a simple salad with a sharp vinaigrette. The caraway holds its own against bold flavors without competing with them.

Toasted, the loaf shifts slightly. The crust crisps up, and the caraway becomes a little more forward, making it a good base for something as simple as good olive oil or as substantial as smoked salmon and a squeeze of lemon.

By day two, the crumb tightens, and the flavors settle into each other. It's a different experience than day one, but not a lesser one. Some people prefer it that way.

Bake With Me This Month

If you have time this month, try baking this loaf twice. The first time, follow the recipe as written. The second time, change just one thing: the timing, the temperature, or the fermentation time.

Keeping the dough the same is what makes the difference visible. That's how you start to build a real feel for when the dough is ready.

Spring is a good time to bake something familiar and notice what feels new. I hope this loaf gives you that.

Happy Baking. See you in the Kitchen.
Cathy, Bread Experience