Artisan Baking

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3 more days before im off to vermont for KA Bread Baking class
By koloatree 15 years 8 months ago
8 By jacobsbrook 15 years 8 months ago
3 Qt Cast Iron Combo Pan Amount of Dough
By dablues 13 years 4 months ago
2 By dablues 13 years 4 months ago
3 starter bread
By metropical 5 years ago
1 By ciabatta 5 years ago
3-stage rye levain question
By Cadrabkin 7 years 2 months ago
2 By dmsnyder 7 years 2 months ago
30 Percent Whole Wheat Baguette
By dwfender 13 years 2 months ago
7 By fancy4baking 13 years 2 months ago
30% rice 70% wheat loaf
By Abelbreadgallery 8 years 4 months ago
5 By Lazy Loafer 8 years 4 months ago
30% Tasmanian Spelt bread
By tchism 11 years 5 months ago
14 By tchism 11 years 5 months ago
3rd attempt at baguette perfection: Your help is appreciated!
By JT 17 years 2 months ago
6 By proth5 17 years 2 months ago
48-hour Baguettes, and beyond
By Rodger 14 years 11 months ago
3 By SylviaH 14 years 11 months ago
5 Minute A Day Method...
By thespeidels 14 years 10 months ago
0 n/a
5 minute artisan baker and clay pot
By maswindell 16 years 3 months ago
4 By JoeV 16 years 3 months ago
5-Day Delayed Cold Frementation Biga Rustic Bread With No Additional Yeast--Second Edit
By baltochef 16 years 3 months ago
5 By Jane Dough 11 years 8 months ago
50% SD loaf
By Abelbreadgallery 10 years 8 months ago
2 By ElPanadero 10 years 8 months ago
550 Flour - equivalent flours here in the States ?
By AnnaInNC 12 years 2 months ago
8 By AnnaInNC 12 years 2 months ago
5lb GM "Bread" flour no longer Harvest King
By Thor Simon 7 years 11 months ago
0 n/a
6 Ciabatta Rolls For Panini Sancwiches
By dablues 10 years 4 months ago
8 By dablues 10 years 3 months ago
60-2-2 ?
By KP Crumbworth 19 years 4 months ago
3 By Anonymous 19 years 3 months ago
70% Rye Sourdough from Hamelman
By Noor13 15 years ago
4 By Noor13 15 years ago
75% hydration Pain au Levain, mixed leavening, Kamut/Wheat
By pizza fool 8 years ago
3 By mutantspace 8 years ago
75% Whole Wheat Success
By preppymcprepperson 4 years ago
5 By the first ashley 4 years ago
8 grain question
By GlennM 5 years 9 months ago
1 By Maverick 5 years 9 months ago
80% Sourdough Rye from Jeffrey Hamelman's "Bread"
By ramat123 14 years 10 months ago
3 By Noor13 14 years 10 months ago
88% hydration accident
By Josh_F 3 years 3 months ago
5 By Colin2 3 years 3 months ago
90 % hydration ww sourdough ciabatta
By rubato456 16 years 8 months ago
1 By Eli 16 years 8 months ago
90% baguette...by accident
By rfusca 13 years 4 months ago
1 By dabrownman 13 years 4 months ago