Recent Forum and Blog Comments
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- Interesting info raising aharumon Forum topicUsing thermometers to test for bread doneness
- If I'm worried my dough has
Benitoon Forum topicHigh hydration (105%) – a proposed new method - Scissor cut
Yippeeon Forum topicHigh hydration (105%) – a proposed new method - Interesting, Yippee
DanAyoon Forum topicTiramisu - What I've read is that
Benitoon Forum topicBasic Sourdough with tangzhong
- Despite the bread baking up
Benitoon Blog postSemolina CB - Benny’s Bakes
- Unfortunately the cutting
Benitoon Blog postSemolina CB - Benny’s Bakes
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ciabattaon Forum topicBasic Sourdough with tangzhong - Also I scored the bread, anddoughytardon Forum topicOld recipe tastes great, but crust is pale and meh. How do I fix this?
- Thanksdoughytardon Forum topicOld recipe tastes great, but crust is pale and meh. How do I fix this?
- Recipedoughytardon Forum topicOld recipe tastes great, but crust is pale and meh. How do I fix this?
- Okay I just found the problemmichael123on Forum topicHobart N50
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AlanGon Forum topicSetting up Oven for Steaming - Probing bread
MTloafon Forum topicUsing thermometers to test for bread doneness - thank you!headupincloudson Blog postyecora rojo desem again
- Share the recipe?
GaryBishopon Forum topicOld recipe tastes great, but crust is pale and meh. How do I fix this? - My two cents
pmccoolon Blog postyecora rojo desem again - Sorry to hear about the stain
Rockon Forum topicFamag gripes - lower hydration + longer pre-shape + longer bake + 95 F FPheadupincloudson Blog postyecora rojo desem again
- Absolutely gorgeous
pmccoolon Blog postSemolina CB - Benny’s Bakes
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Benitoon Forum topicBasic Sourdough with tangzhong
- Nice job
MTloafon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
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Ilya Flyameron Forum topicUsing thermometers to test for bread doneness - Looks nice, I will have tobarryvabeachon Forum topicBasic Sourdough with tangzhong
- Before taking sandpaper to the stain
Mini Ovenon Forum topicFamag gripes - Thanks Benny i thought you
yozzauseon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White - Wow Derek, those look so
Benitoon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
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Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I wasn’t aware of that Gavin,
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Fixing pale crust
Mini Ovenon Forum topicOld recipe tastes great, but crust is pale and meh. How do I fix this?
- Wow, they look great. I lovegavincon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
- This reminds me
MonkeyDaddyon Blog postDurum Rice Egg Bread - Hello! Did you end up gettingarejay00on Forum topicCeramic Slab roller as dough sheeter
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- Awesome bakes!
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Very Nice bake there Texas I
yozzauseon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- 2nd CB 50% WALLABY FLOUR
yozzauseon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- You gotta be happy with that
yozzauseon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I never said it helpsgerhardon Forum topicPoolish Health Benefits
- It is the additives in theRobynon Forum topicPoolish Health Benefits
- The whole "health benefits"Robynon Forum topicPoolish Health Benefits
- Thanks HansMelbourne Parkon Forum topicmilled grain vs. commercial bread flour
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- Salzburg and my Reseach So FarMelbourne Parkon Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- Thanks for the reply.
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - From what I have heardgerhardon Forum topicPoolish Health Benefits
- Yes, it's been noted multiplesemolina_manon Forum topicCommunity Bake - Semolina/Durum and similar grain breads