Recent Forum and Blog Comments
- The ends
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - About 8200 feetfoodforthoughton Forum topicCommunity Bake - Baguettes by Alfanso
- I don’t know anything about
Benitoon Blog postNew oven just arrived - In truthfoodforthoughton Forum topicCommunity Bake - Baguettes by Alfanso
- Hi Florian, I have to agree
Benitoon Forum topicIssues with getting a loaf right (suspicion: acidic starter)
- These baked out in 16 minutes
DanAyoon Forum topicTip - Time required for max Oven Spring and Ear Formation - Dan, I love your work.barryvabeachon Forum topicTip - Time required for max Oven Spring and Ear Formation
- Pioneer of the sideload on TFL
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Hard to beat the flavor
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - The only downside is finding a way to store them
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you very much for thedwoodvilleon Forum topicGummy crumb, no rise
- Thanks, guys. This one turned out quite tasty.
ciabattaon Blog postBulgur Flaxseed 30% Whole Wheat Sourdough - You'reBobBouleon Forum topicHow much Einkorn is necessary to taste Einkorn?
- No additions
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Not yet...
Yippeeon Blog post20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize - Danny, thank you, I am awareFlorianon Forum topicIssues with getting a loaf right (suspicion: acidic starter)
- ThanksRoger-Hon Blog postBulgur Flaxseed 30% Whole Wheat Sourdough
- The short history - why baguettes
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Your asking the wrong guy on that one.
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- I'm sure you will
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- I was a side loader until recently
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- If it’s fresh
texas_loaferon Forum topicthe end part of the bread - for fun - Looks great! Well done! I'm
naturaleighon Forum topicGummy crumb, no rise - Interestingly, the Scottish
albacoreon Forum topicthe end part of the bread - for fun - Florian, I’ve never had that
DanAyoon Forum topicIssues with getting a loaf right (suspicion: acidic starter)
- We call them the heels as
Benitoon Forum topicthe end part of the bread - for fun
- Very nice Phil. Funny thing
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Really nice crumb
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Monastery Bread
albacoreon Blog post20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize
- ‘epis from dmsnyder’s Gosselin baguette interpretationfoodforthoughton Forum topicCommunity Bake - Baguettes by Alfanso
- Beautiful work Don! I will
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- I've always called itJustinon Forum topicthe end part of the bread - for fun
- Welcome to TFL
ciabattaon Forum topicstarter vs leaven
- Oversteamed
ciabattaon Forum topicSan Joaquin Sourdough Batards: advice requested
- Just a single stone
kendalmon Blog postNew oven just arrived
- Does the oven have any other
DanAyoon Blog postNew oven just arrived
- Upping the ante
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Should the flour be useable
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Don't need to dissolve the salt
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Don, what happens with lower
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- practice scoring
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Yet another Bouabsa batch
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Dittoing PhazSassyPantson Forum topicStarter runny and no longer doubling
- measure flour moisture content
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes yeast is relatively insensitive to salt
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Your seeded bread.Jaycoon Blog postBulgur Flaxseed 30% Whole Wheat Sourdough
- I think I’ve scoring deep
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- OK the outside wasn’t much to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Rye problems
dmsnyderon Blog postHansjoakim's Favorite 70% Sourdough Rye - Yeast and SaltSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso