Recent Forum and Blog Comments
- too dry.
idaveindyon Forum topicRelaxing dough — why does it occasionally tighten up? - it ferments without rising.
idaveindyon Forum topicRetarded Dough Keeps Fermenting
- I think we underestimate how
Ilya Flyameron Forum topicRetarded Dough Keeps Fermenting - Try the recipe and love the outcome! Thank you
HanhVoon Blog postBest Panettone so far... [updated] - Well said, DeBlackSmith!
DanAyoon Blog postPractice - why does it work ? - temp?
idaveindyon Forum topicBaguette help!
- It ain't red mouldAnonymouson Forum topicSourdough starter - mouldy?
- Will, your post got me to
DanAyoon Forum topicOverproofed bread
- Chelsea, 40% white flour is OK
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- The one I’m using is on pageRickenheimeron Forum topicBaguette help!
- It’s a regular electric ovenRickenheimeron Forum topicBaguette help!
- Thanks for sharing the pdf. IRickenheimeron Forum topicBaguette help!
- Good to know! I’ll try notRickenheimeron Forum topicBaguette help!
- The crumb is pretty good, you
Ilya Flyameron Forum topicNew? The Struggle is Real.
- (No subject)
yozzauseon Blog postTwas the day before Christmas - what would this flour be good for?harumon Forum topichow to use S-G H-E A-P flour?
- Fascinating postAnother Girlon Blog postJMonkey's Desem
- Blacksmithing and baking
kendalmon Blog postPractice - why does it work ? - Are you saying that even withAdmiralHipon Forum topicOverproofed bread
- I should also point out thatAdmiralHipon Forum topicOverproofed bread
- I added a post script above.
The Roadside Pie Kingon Forum topicOverproofed bread - It’s a mini fridge. I can’tAdmiralHipon Forum topicOverproofed bread
- Ah, ic
The Roadside Pie Kingon Forum topicOverproofed bread
- I really do not think it’sAdmiralHipon Forum topicOverproofed bread
- I understand temperature hasAdmiralHipon Forum topicOverproofed bread
- Retarded fermentation
The Roadside Pie Kingon Forum topicOverproofed bread
- Oopschelseasfon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Thanks, Ilya! Crumb Posted
BXMurphyon Forum topicNew? The Struggle is Real. - Last Bake for the Weekend.
BXMurphyon Forum topicNew? The Struggle is Real.
- White bread flour?
The Roadside Pie Kingon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Cresci recipeDkhripkovaon Forum topicPanettone Crumb
- Take a little out, add flour
phazon Forum topicStarter Like Glue - Practicedeblacksmithon Blog postPractice - why does it work ?
- Adjustment for hand mixing?chelseasfon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Should you have similar
Ilya Flyameron Forum topicNew? The Struggle is Real.
- kneading vs timeheadupincloudson Forum topicLong Autolyse Experiment - eliminating a big variable
- I'd try taking the dough out
Ilya Flyameron Forum topicRelaxing dough — why does it occasionally tighten up?
- That's really interesting!chelseasfon Forum topicLong Autolyse Experiment - eliminating a big variable
- As for being overproofed, theAdmiralHipon Forum topicOverproofed bread
- I don’t have a thermometer toAdmiralHipon Forum topicOverproofed bread
- I attempted to do this with 1AdmiralHipon Forum topicOverproofed bread
- NY Deli Rye breads are often, if not almost always,
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - BBA p. 168 French Bread?
alfansoon Forum topicBaguette help!
- Bob's Red Mill and...
idaveindyon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Funky oven?
idaveindyon Forum topicBaguette help!
- I too was one of many who lamented
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Wheat Montana Flour.
idaveindyon Blog postEnriched
- Great article, Benny!
The Roadside Pie Kingon Forum topicBaguette help!
- HeadUp, a good idea for any
DanAyoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Firstly no need to call me Dr
Benitoon Forum topicBaguette help!