Recent Forum and Blog Comments
- Too much yeast
MTloafon Forum topicUsing sourdough technique with instant yeast - Thanks for your suggestion!GeraldInTokyoon Forum topicUsing sourdough technique with instant yeast
- The LM must stand for
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- How much instant yeast are
loafloveon Forum topicUsing sourdough technique with instant yeast - I bake at 500°F and can't go longer than 20 min
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Shrimp Po Boy is one of my favorites
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Michael, the crust appears
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Hi Michael and thanks for tuning in!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - No so, Doc. The crumb is
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- I had a thought
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- 662F and about 25 inches wide
DanAyoon Forum topicTip - Stop blade from slipping off Lame
- Lots to like..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Many thanks..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Lots to think about..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Nice crumb/dark crust
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Disclaimer
kendalmon Forum topicTip - Stop blade from slipping off Lame - Geremy, post a like to the
DanAyoon Forum topicTip - Stop blade from slipping off Lame
- Omg - Dont go there ...
kendalmon Forum topicTip - Stop blade from slipping off Lame
- Looks great!BobBouleon Forum topicSourdough Focaccia opinions and einkorn disaster!!
- Great jobgavincon Forum topicCommunity Bake - Baguettes by Alfanso
- Baking temps?
naturaleighon Forum topicDough sticky inside after baking - Looks great! I agree with
naturaleighon Forum topicSourdough Focaccia opinions and einkorn disaster!!
- I did the 1/3 folds but it’sclintyeastwood622on Forum topicTartine Approach - No Oven Spring
- Dan’s Bake # 8, would you believe?
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- still leaning to hydration and shaping.
idaveindyon Forum topicTartine Approach - No Oven Spring - Mixing by handKatalin Antalon Forum topicBest steam deck oven to make 100-300 loaves a day?
- Correct - the system loweredclintyeastwood622on Forum topicTartine Approach - No Oven Spring
- let's see.
idaveindyon Forum topicTartine Approach - No Oven Spring
- Amazing looking...
not.a.crumb.lefton Forum topicCommunity Bake - Baguettes by Alfanso - Scoring - not necessarily what you said
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Wow those are super
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Oven springDebbiekapon Forum topicTartine Approach - No Oven Spring
- Roger that..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- I just had a thoughtbread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Yupbread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- So you do have a
alfansoon Forum topicTip - Stop blade from slipping off Lame
- Thanks for the laugh Al
kendalmon Forum topicTip - Stop blade from slipping off Lame
- Square chopstick
kendalmon Forum topicTip - Stop blade from slipping off Lame
- Well done
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- I will give it a try. Afterclintyeastwood622on Forum topicTartine Approach - No Oven Spring
- guesses
idaveindyon Forum topicCaptcha is ridiculous.
- If chopsticks aren't you thing...
alfansoon Forum topicTip - Stop blade from slipping off Lame
- enriched is fine.
idaveindyon Forum topicTartine Approach - No Oven Spring
- Ditto on the bake.
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- *tips on eliminating/minimizing browning surface/edgesCcb2020on Forum topicMoffat Turbofan or convection oven: advice needed: baking with a baking stone
- Thanks for this, Dave! IMr Immortalon Forum topicNo Oven Spring in Sourdough Boule
- Cookie surface browning too fastCcb2020on Forum topicMoffat Turbofan or convection oven: advice needed: baking with a baking stone
- Hi,1) my leaven is 50/50 WWclintyeastwood622on Forum topicTartine Approach - No Oven Spring
- Hiw long do you let it cool?
dbazuinon Forum topicDough sticky inside after baking - 3 possibilities.
idaveindyon Forum topicTartine Approach - No Oven Spring