The Bogan Bakery

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The Bogan Bakery North Brisbane Home Sourdough Baker
With a dream to open a store.

Here I share the science, art, love, my experiments, philosophy and everything I have learned along the way. ❤️

Website coming soon ↓

Wow 😮 I loved the crumb I got with this stoneground blend. I used Wholegrain Milling Co Bakers Flour Blue, with 5% of th...
19/10/2026

Wow 😮 I loved the crumb I got with this stoneground blend. I used Wholegrain Milling Co Bakers Flour Blue, with 5% of their high-protein flour and 30% of their stoneground white baker’s flour. This one was at 78% hydration.

I pushed the bulk fermentation to 100%, but I’ll try 90% next time, as I think the structure would benefit from a little less fermentation. Look at that beautiful, delicate, lacy network!

First time trying a new flour blend idea :) this one is 15% Khorasan 15% Semolina 5% high protein bread and remaining a ...
17/10/2026

First time trying a new flour blend idea :) this one is 15% Khorasan 15% Semolina 5% high protein bread and remaining a soft flour :)

First time I started it at 75% hydration I will up hydration a little and see…Very very happy with the flavor 😍 lots of creamy buttery cereal tones.

I did a Autolyse for 1 hour at around 23c for these. First bake with this flour and keen to try some more variables😍

This one only had 4 coils it held itself a lot more then usual which also tells me it can handle more water 😉😘

My absolute favorite 😍 heirloom tomatoes mortadella, Gouda cheese drizzle of apple balsamic on a toasted Lacy 20% wholem...
10/10/2026

My absolute favorite 😍 heirloom tomatoes mortadella, Gouda cheese drizzle of apple balsamic on a toasted Lacy 20% wholemeal blend sourdough 😍❤️

Look at this crumb toasted so pretty 😍 lightly toasted lacy sourdough crumb is sooo pretty 😍

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Brisbane, QLD

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