Recent Forum and Blog Comments
- 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
- Grind speedAzJonon Forum topicMockmill 100 vs 200: principal difference
- 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
- I’m pretty sure the shorter
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
- Convection Oven???
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
- 95 F final proofheadupincloudson Blog postyecora rojo desem again
- Nice I've only used tangbhong
Benitoon Forum topicBasic Sourdough with tangzhong
- Nice job
MTloafon Blog postCB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White
- What about pan loaves?
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
- Thanks Derek! I’m totally
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