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- HelloI tried a bake over theNbryant130on Forum topicFirst time recipe
- If it feels warm - don't
Phazmon Forum topicAt what temp has the bread cooled down enough? - BaguettesDWKon Forum topicBaguette 'tradition' recipe results
- : )tpassinon Forum topicAt what temp has the bread cooled down enough?
- cut-and-driedGilbyEaston Forum topicAt what temp has the bread cooled down enough?
- It depends on the bread typetpassinon Forum topicAt what temp has the bread cooled down enough?
- Thank you
Isand66on Blog postDurum WW Cherry Egg Sourdough - Alternate school. :Dtherearenotenoughnoodlesintheworldon Forum topicAt what temp has the bread cooled down enough?
- You are onto something, Ian
pmccoolon Blog postDurum WW Cherry Egg Sourdough - We saw two to today!
The Roadside Pie Kingon Forum topicMore Batarde Shaping - That's a good-looking rattlertpassinon Forum topicMore Batarde Shaping
- 10-4
The Roadside Pie Kingon Forum topicMore Batarde Shaping
- You're welcome Will; let us
albacoreon Forum topicMore Batarde Shaping - Looking good!
albacoreon Forum topicSundays sourdough bake
- I think I need to go buy a lottery ticket!!FrankIIIon Forum topicLooking for info on a Hobart HL-6
- Thank youleighwhon Blog postHoneyed Spelt and Oat Levain
- Amazing, and timely
The Roadside Pie Kingon Forum topicMore Batarde Shaping
- Thank you
Isand66on Blog postDurum WW Cherry Egg Sourdough
- Hi - The 'Rate your Bake' is
CalBeachBakeron Blog postHoneyed Spelt and Oat Levain - Sources of your ratings?leighwhon Blog postHoneyed Spelt and Oat Levain
- would more gluten developmentDucklordon Forum topicShrinkage
- Thanks so much for the encouragement
The Roadside Pie Kingon Forum topicSourdough discard quick bread
- Pane gustoso I'd imagine!
JonJon Forum topicSourdough discard quick bread - Oh wow
JonJon Blog postDurum WW Cherry Egg Sourdough
- Beautiful hearth bread!
The Roadside Pie Kingon Forum topicSundays sourdough bake
- Thanks, Ric.
The Roadside Pie Kingon Forum topicItalian Tuna salad on sourdough toast
- That looks absolutelyricmanon Forum topicItalian Tuna salad on sourdough toast
- Thank you
Martadellaon Blog postGluten free adventure begins - Thank you
Martadellaon Blog postGluten free adventure begins
- Baking would do this
Abeon Forum topicShrinkage - It should read whole wheatJasperBon Forum topicFirst time recipe
- Try rye flowerJasperBon Forum topicFirst time recipe
- Soak it in a custard andDucklordon Forum topicWorld's oldest bread
- Recipe for the French Nut Loafbonnibakeson Forum topicOld Jewish bakery nut loaf
- Bread Boss!
The Roadside Pie Kingon Forum topicHow much water is typically lost in bulk fermentation?
- French nut loafJoaniecnyon Forum topicOld Jewish bakery nut loaf
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Grigioon Forum topicHow much water is typically lost in bulk fermentation? - Can we see?
The Roadside Pie Kingon Forum topicHow much water is typically lost in bulk fermentation?
- In this old thread,
Moe Con Forum topicHow much water is typically lost in bulk fermentation? - Thanks to Tom, Will and all
Grigioon Forum topicHow much water is typically lost in bulk fermentation?
- I concur with...
The Roadside Pie Kingon Forum topicHow much water is typically lost in bulk fermentation?
- Spectacular crumb for any
Benitoon Blog postGluten free adventure begins - Zero loss if the container issemolina_manon Forum topicHow much water is typically lost in bulk fermentation?
- Dom - I'm sorry to see nobody
Valhallaon Forum topicHaussler Master Oven user community - As long as the dough isfredsbreadon Forum topicHow much water is typically lost in bulk fermentation?
- If the bulk ferment containertpassinon Forum topicHow much water is typically lost in bulk fermentation?
- Thanks Brian, I check thisFrankIIIon Forum topicLooking for info on a Hobart HL-6
- A very dramatic loaf, fortpassinon Blog postSpelt loaves just keep getting biga
- Thank you
The Roadside Pie Kingon Blog postForkish Pain de Champagne le style EIB Week of 03/11/2024
- Lovely crumb Will, just
Benitoon Blog postForkish Pain de Champagne le style EIB Week of 03/11/2024