Recent Forum and Blog Comments
- The fire bricks couldMikeBakeson Forum topicFlour and hydration in the UK
- Thank you for your help!minajamesonon Forum topicSourdough Bread has Large Air Pocket
- Thank you. Will check it outPorridgeBoyon Forum topicNeed some help making a naturally leavened croissant.
- There’s no right or wrong...Martin Crossleyon Forum topicRefrigerated proofing
- Nice
HansBon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Thanks Danny. That sounds
HansBon Forum topicOat Porridge
- Hmmm got me thinking now...Martin Crossleyon Forum topicFlour and hydration in the UK
- Hmmm got me thinking now...Martin Crossleyon Forum topicFlour and hydration in the UK
- thanks for your kind commentsMartin Crossleyon Forum topicFlour and hydration in the UK
- Brod and Taylor bread prooferMartin Crossleyon Forum topicHeated Box for Starter?
- MT, what % CY
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Pan Bread Steam
Our Crumbon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Just curious, did you everbakerbuon Forum topicBread denser and gummy at bottom of loaf?
- Approach with caution
MTloafon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - These are by far the most
DanAyoon Forum topicHeated Box for Starter?
- Hans, what do you think about
DanAyoon Forum topicOat Porridge
- Bake #6
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- I leave it at least 6 hours
Danni3ll3on Forum topicStarters, Levain and Sifted Bran - Ozark bakers
Martin from KAFon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Starter versatility
Our Crumbon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Aha, this is very interestingninarosneron Blog postLoaf 7
- Sorry for the late reply! Itninarosneron Blog postThe sixth loaf
- Ok, that makes sense. Thanks
jason.e.bakeson Forum topicSlices split along folding seams - Really nice
MTloafon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- "... the underbaked parts are
idaveindyon Forum topicUneven Baking - Different
HansBon Forum topicRefrigerated proofing
- That depends entirely on whatsuaveon Forum topicStarters, Levain and Sifted Bran
- What suave
HansBon Forum topicProd and Taylor proofer
- Thanks, Danni!I have noticed
DanAyoon Forum topicStarters, Levain and Sifted Bran
- Interesting
Danni3ll3on Forum topicStarters, Levain and Sifted Bran
- Was yeast the issue?
idaveindyon Forum topicDoes hydration really matters?
- I guess I wasn’t clear above in my response.
Danni3ll3on Forum topicStarters, Levain and Sifted Bran
- I've observed on multiplesuaveon Forum topicStarters, Levain and Sifted Bran
- A small percentage of bran
DanAyoon Forum topicStarters, Levain and Sifted Bran
- That's what prevents yoursuaveon Forum topicSlices split along folding seams
- I've been using leftover bransuaveon Forum topicStarters, Levain and Sifted Bran
- Generally, if you don't knowsuaveon Forum topicProd and Taylor proofer
- what's the goal?
idaveindyon Forum topicDoes hydration really matters?
- I took Danni’s advice and
DanAyoon Forum topicStarters, Levain and Sifted Bran
- Very nice, Tom!
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Easy dough sheeterliz grieveon Forum topicdough sheeter for home use?
- Warmth makes a differenceclazar123on Forum topicProd and Taylor proofer
- Wow
Twisticleson Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - IMHO
Twisticleson Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Sorry a bit slow!
Twisticleson Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- It is true that a shorterbarryvabeachon Forum topicProd and Taylor proofer
- Looks like Version 1 is an
mwilsonon Forum topicNeed some help making a naturally leavened croissant. - Maybe it is the oven conditions?
greyspokeon Forum topicBaguettes Are Slightly Curving Up At Ends - Aha, I just saw the last twoMikeBakeson Forum topicFlour and hydration in the UK
- Thanks for sharing Martin -MikeBakeson Forum topicFlour and hydration in the UK