Recent Forum and Blog Comments
- 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
- more shotsMartin Crossleyon Forum topicFlour and hydration in the UK
- Recent exampleMartin Crossleyon Forum topicFlour and hydration in the UK
- Pizza SD no doubt :)Elsie_iuon Blog postRoasted Garlic, Sundried Tomatoes with Slate River Dairy Herb Cheese
- Yes, all white flour
Danni3ll3on Forum topicUneven Baking
- I've often thumped them...jcopeon Forum topicUneven Baking
- If you don’t have a thermometer
Danni3ll3on Forum topicUneven Baking
- I am thinking that you don’t bake
Danni3ll3on Forum topicUneven Baking
- Thanks for asking...jcopeon Forum topicUneven Baking
- Very Approachable
Our Crumbon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - Sort of both - the dough
jason.e.bakeson Forum topicSlices split along folding seams
- BREAD SLICING MACHINECountryBoyon Forum topicBread Slicing Machine
- Oh and if you search,
Danni3ll3on Forum topicStarters, Levain and Sifted Bran
- There is no increase in height
Danni3ll3on Forum topicStarters, Levain and Sifted Bran
- What is manual baking?
Danni3ll3on Forum topicManual Baking High Moisture Loss
- There are a million different ways
Danni3ll3on Forum topicRefrigerated proofing
- Yep!
Danni3ll3on Forum topicTartine Rye Sourdough issue
- How do you bake it?
Danni3ll3on Forum topicUneven Baking
- I haven’t seen this post, but
DanAyoon Blog postIs the Bread Terroir Code crackable?
- country boy, you might wantbarryvabeachon Forum topicBread Slicing Machine
- Raptors fan..bread1965on Blog postWhole Grain Sourdough
- Thanks Clazar it did turn out
yozzauseon Blog postcottage cheese herbed bread - Do you use flour (or oil)suaveon Forum topicSlices split along folding seams