Recent Forum and Blog Comments
- Thanks to all, very helpful.
Breadiforniaon Forum topicstandard proofing temperatures - I preshape with a benchTone1402on Forum topicBubbles at surface when proving in banneton
- I think many others on here
ciabattaon Forum topicFarmers Market Baking - How are you doing your pre
ciabattaon Forum topicBubbles at surface when proving in banneton
- Nice to see your iron in the fire.
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - slight improvement...Bladerunneron Forum topicRandom Brioche success
- Will try that out and alsoGermanSilvaPon Forum topicProblems and cracks with dough
- I did something similar toGermanSilvaPon Forum topicProblems and cracks with dough
- I wasn't criticizing, but
Edo Breadon Forum topicBubbles at surface when proving in banneton - Which way did you find theVerc0003on Forum topicFarmers Market Baking
- My two cents
Isand66on Forum topicGot a grain mill, what now? - Gavin, from my point of view
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Cool about the Jazz club
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - Awesome bake!
Isand66on Blog postBread of Summer: Corn, Tomato & Basil SD
- Doc, do the top 2 loaves have
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- dang it.. the roasting pan is
ciabattaon Forum topicWhole oven cloche
- Sacco and Vanzetti!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Still in transit from Nevada
ciabattaon Forum topicWhole oven cloche
- Thanks for your reply! My
KeilidhCon Forum topicHello and invitation to participate in research - try...
idaveindyon Blog postLove this video - keeping it simple - I have had some successes
ciabattaon Forum topicFarmers Market Baking
- Thanks for the links I will check them out.
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Hands on
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- A few years ago, TFL was abuzz for a while with the Altamua
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Looks nice
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- They do, and that's why I have to mention
alfansoon Blog postHamelman Pain Rustique, alfanso style
- Way too many baguette kings now to
alfansoon Blog postHamelman Pain Rustique, alfanso style
- Ah I forgot to mention that
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Very Interesting, Will
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey! that is so awesome!Verc0003on Forum topicFarmers Market Baking
- They have the outward
Benitoon Blog postHamelman Pain Rustique, alfanso style - For my next bake: Revisit durum wheat bread
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- this is an average guide
andykgon Forum topicstandard proofing temperatures - issuu find
The Roadside Pie Kingon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- Oh yeah! That's the crumb shot I was hoping for!
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you sir, other than the
Benitoon Blog post20% Kamut Sourdough
- Agreegavincon Forum topicstandard proofing temperatures
- Zen master baguette king!
The Roadside Pie Kingon Blog postHamelman Pain Rustique, alfanso style
- Morning Ken.
The Roadside Pie Kingon Blog postLove this video - keeping it simple
- Good morning, Jimmy. I have
The Roadside Pie Kingon Forum topicRetard levain in the fridge?
- Eureka! Look what else I found regarding
The Roadside Pie Kingon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- How long
dbazuinon Forum topicRetard levain in the fridge? - Watch the dough not the clock
dbazuinon Forum topicstandard proofing temperatures
- Do it all the time
Mini Ovenon Forum topicRetard levain in the fridge? - Me too.
Mini Ovenon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Can't control the speed
Mini Ovenon Forum topicProblems and cracks with dough
- Looks great Benny
dbazuinon Blog post20% Kamut Sourdough
- Welcome. There is a lot ofgavincon Forum topicGreetings
- I set my proofing box at 24C.gavincon Forum topicstandard proofing temperatures
- I don’t think so.
dbazuinon Forum topicstandard proofing temperatures