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Ciabatta with double hydration (bassinage). Video |
ibor |
4 years 1 month ago |
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Is this underproved ? Over fermented? |
Missmoneypenny |
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| Blog post |
WW Baguettes w/75% mixed flour hydr. Levain |
alfanso |
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Pain de Mie |
Ilya Flyamer |
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Inoculation size and stickiness |
RainingTacco |
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| Blog post |
47th bake. 05/11/2021. 90% SGWW durum. Ugly but tastes great. |
idaveindy |
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Gas fired Masonry or Mud oven - retained heat? |
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White Loaf gone Wrong |
k2005 |
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Hello everyone. |
Grumpy |
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Best Bread Machine - Basic 100% WW Loaf |
Kenbutsu |
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steam with WFO's? |
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New Recipe calculator app |
artizone |
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sale over: ebook on building a brick/cob oven. |
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Over-proofed, isn't it??? |
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N50 reassembly |
parsons |
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Flaker for Kitchenaid |
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Converting Herman Starter to Traditional Sourdough |
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High protein pizza flour |
Anonymous |
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Cause of crumb compression? |
HeiHei29er |
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| Blog post |
If it works for bourbon, why not bread? |
HeiHei29er |
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| Forum topic |
Converting a "barley" mill for brewing to flour mill? |
Gadjowheaty |
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| Blog post |
Ilya's Durum/semolina CB |
Ilya Flyamer |
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The Last Sourdough bread recipe you’ll ever need / The Bread Code |
SunnyGail |
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Bakers Percentage |
DaddioD |
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Happy Mother's Day to all the moms! |
Yippee |
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