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- Very interesting Jeffrey, thank you
leslierufon Forum topicUsing thermometers to test for bread doneness - Good luck Murph! In my
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Distribution of holes
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - FYI, if you feed a 125%
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Here, they usually say whatgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Crumb structure is a personalgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Open Crumb Critique
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- On Open Crumb Perfection
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- High hydration starter
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- That worked for me!
BXMurphyon Forum topicSourdough Starter with bleached flour
- Duplicate
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Do you get tang?
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Butter and sugar are friends
Southbayon Blog postKouign-amann and pizza - Another beauty
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Love the look of these..bread1965on Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
- were you ever able to findBeanon Forum topicHobart C10 C210 mixer
- Thank you
Isand66on Blog postDurum Rice Egg Bread - That's a good idea, thanks. I
UpsideDanon Forum topicHigh hydration (105%) – a proposed new method - When I first started out and
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - I’m not sure how I’ll get the
Benitoon Blog postSemolina CB - Benny’s Bakes
- For me, it's just on the formula spreadsheet.
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - looks good to me :)headupincloudson Blog postSemolina CB - Benny’s Bakes
- Trompe l'oeil
pmccoolon Blog postSemolina CB - Benny’s Bakes - This thread is way old, butericjson Forum topicselecting loaf pans, a.k.a. avoiding non-stick coatings
- Didn't see the start of this particular threadAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- If it has a lot of airllames33on Forum topicSourdough Starter with bleached flour
- Abe, I was thinking more
albacoreon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Should I only continue with allames33on Forum topicSourdough Starter with bleached flour
- How much do I use with myllames33on Forum topicSourdough Starter with bleached flour
- Crumb photos added.
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I do the oppositeAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Seed allowance confuses me
albacoreon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Benny’s Black and White Sesame 100% Semolina Sourdough #1
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Well who knew, thanks Derek.
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Finally got to slice this
Benitoon Blog postSemolina CB - Benny’s Bakes
- The twist becomes extra
yozzauseon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White - Thanks Gavin - a timely reply
albacoreon Forum topicExtensibility & Gluten Structure
- Thanks Gavin i thought the
yozzauseon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
- Thanks AG the crust was a
yozzauseon Blog postCB semolina
- Yes, many thanks for your
albacoreon Forum topicRofco B20 - My experience
- in. It meant doing it myself
Camarieon Forum topicHobart N50 - Here you go Benny
yozzauseon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I usually don't bother with a
Ilya Flyameron Blog postSemolina CB - Benny’s Bakes
- I never considered this (about the boiling point)Another Girlon Forum topicUsing thermometers to test for bread doneness
- Welcome Back - You've been missed!
Wild-Yeaston Blog postThe Great Baguette quest N°3: Anis Bouabsa - Point of interestAzJonon Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- Thank you for your kindness…
UpsideDanon Forum topicHigh hydration (105%) – a proposed new method
- Then why....
SCruzon Forum topicUsing thermometers to test for bread doneness - Dan, I thoroughly enjoyed
DanAyoon Forum topicHigh hydration (105%) – a proposed new method - I've been telling peoplesuaveon Forum topicUsing thermometers to test for bread doneness