Recent Forum and Blog Comments
- Could be 2 hours as easily as 10 or more.
alfansoon Forum topicBaguette..technical - The exact amounts are
Ilya Flyameron Forum topiclevain not doubling and loaf spreading out before and during baking - Question abt Bouabsa techniqueMaisPalestineon Forum topicBaguette..technical
- Thanks!alessiaon Forum topiclevain not doubling and loaf spreading out before and during baking
- I think you need to change
Ilya Flyameron Forum topiclevain not doubling and loaf spreading out before and during baking
- The only way I can get
hodgey1on Forum topicFranken Oven - Did you give the starter time
Ilya Flyameron Forum topicHelp! I need a prognosis?
- See this https://www.youtube
Ilya Flyameron Forum topicPreheating dutch oven
- Thank you!
Ilya Flyameron Blog post1940 Borodinsky
- Right, thanks Yippee! I'm
Ilya Flyameron Blog post1940 Borodinsky
- Old dough
ChrisTheHumanon Forum topicFeeding my sourdough starter little and often - any drawbacks? - Thanks Benny. I will try thatMaisPalestineon Forum topicBaguette..technical
- Thank you Alan. For thisMaisPalestineon Forum topicBaguette..technical
- Exciting news!
Filomaticon Forum topicHamelman's bread, third edition is coming. - test your startermarianaon Forum topicUnder-proof and over-proof
- Thank you idaveindy. i never
loafloveon Forum topicPreheating dutch oven - Nice bake, Ilya!
Yippeeon Blog post1940 Borodinsky - The glaze was too thick.suaveon Blog post1940 Borodinsky
- My estimates are based on
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired) - Not pre-heating is okay.
idaveindyon Forum topicPreheating dutch oven - That is a great idea! Did
HeiHei29eron Blog postA fun "little" bake - still niceheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- Cheers.Stephenon Forum topicUnder-proof and over-proof
- Loaf Number 7
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- What a cute little roly poly!
justkeepswimmingon Blog postA fun "little" bake - Thinking outside the box.
idaveindyon Forum topicFranken Oven
- have you...
idaveindyon Forum topicFranken Oven
- i checked your prev posts.
idaveindyon Forum topicUnder-proof and over-proof
- Thank you!
Ilya Flyameron Blog post1940 Borodinsky
- Thanks Lance!I used
Ilya Flyameron Blog post1940 Borodinsky
- Nice bake Ilya! Regarding the
albacoreon Blog post1940 Borodinsky - One was on the bottom shelfStephenon Forum topicUnder-proof and over-proof
- yes, on eBay they seem to be
hodgey1on Forum topicFranken Oven
- it's a system.
idaveindyon Forum topicWhat sets outstanding sourdough apart from mine?
- ?Stephenon Forum topicUnder-proof and over-proof
- Baguette overnight proofing in the fridge
ecelis858on Forum topicovernight proofing of shaped loaves - Very similar. I'm also doing
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- Thanks Benny! Must have been
Ilya Flyameron Blog post1940 Borodinsky
- AP vs Bread Flour
Our Crumbon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Thank you! The shaping was
Ilya Flyameron Blog post1940 Borodinsky
- Thank you! I'm really pleased
Ilya Flyameron Blog post1940 Borodinsky
- dumb question.
idaveindyon Forum topicFranken Oven
- Ooh, that's good!
idaveindyon Blog post1940 Borodinsky
- All that needs to be said is
Benitoon Forum topicBaguette..technical - Fantasy Oven
hodgey1on Forum topicFranken Oven
- That loaf looks really
Benitoon Blog post1940 Borodinsky
- Other factors.
idaveindyon Forum topicUnder-proof and over-proof
- That looks really good Ilya.
HeiHei29eron Blog post1940 Borodinsky
- Were the loaves right next to
HeiHei29eron Forum topicUnder-proof and over-proof
- Great job! The crumb looksharumon Blog post1940 Borodinsky