Recent Forum and Blog Comments
- Again, the thread is too general.BakerBuckon Forum topicGas Ovens, recent
- Not as focused as I would hopeBakerBuckon Forum topicGas Ovens, recent
- Very cool š
Isand66on Blog postSourdough pepper buns - Haha
trailrunneron Forum topicHow to make sourdough - beautiful crust!I loveā¦
WanyeKeston Blog postPizza Three Firsts - There's certainly somethingā¦fredsbreadon Blog posthazelnut bread
- You should use a spray bottle to spritz the dough
MTloafon Forum topicHow to make sourdough - the lost language of croissants
squattercityon Blog postLM Croissants Teffri-Chambelland - Atta flourpetiteon Forum topicGrinding real atta flour at home?
- I thought you were supposedā¦
WanyeKeston Blog posthazelnut bread
- The high Cu (when the butterā¦sparkfanon Blog postLM Croissants Teffri-Chambelland
- Thanks, Ian
mwilsonon Blog postLM Croissants Teffri-Chambelland - Cheers, Sue
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Thanks, Paul
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Haha! Gorgeous! :)
mwilsonon Forum topicHow to make sourdough
- Thanks, Ian!
ll433on Blog postSourdough pepper buns - bet we'd miss the essentialā¦
squattercityon Blog posthazelnut bread
- ganache spread
WanyeKeston Blog posthazelnut bread
- I've got to get theā¦
squattercityon Forum topicHow to make sourdough
- Thx, Paul --Ā the hazelnutā¦
squattercityon Blog posthazelnut bread
- That is one pretty loaf withā¦
WanyeKeston Forum topicHow to make sourdough
- Beautiful š¤©
Isand66on Blog postLM Croissants Teffri-Chambelland
- Thanks, Paul. Appreciate it!
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- thank you, appreciate it!
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Fabulous š
Isand66on Blog postSourdough pepper buns
- Thanks, Paul.
The Roadside Pie Kingon Forum topicPate Choux/ Saint Joseph pastry - Those look good, Michael
pmccoolon Blog postLM Croissants Teffri-Chambelland - Yum!
pmccoolon Forum topicPate Choux/ Saint Joseph pastry
- How does the hazelnut flour affect the dough?
pmccoolon Blog posthazelnut bread
- Phenomenal honeycomb!
pmccoolon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Oven thermostat calibration
albacoreon Forum topicData logging oven temperature - They look incredible good!ā¦sparkfanon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- thx Jon.Interesting idea toā¦
squattercityon Blog posthazelnut bread
- thanks
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Lovely giant hazelnut
JonJon Blog posthazelnut bread - Those look wonderful!SueVTon Blog postLM Croissants Teffri-Chambelland
- Thanks!
loydbon Blog postLM Croissants Teffri-Chambelland - Really nice croissants, theā¦
5 is niceon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow - musical accompaniment
squattercityon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- in that case, I have to findā¦
WanyeKeston Blog postSourdough pepper buns
- You have no idea!
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- good luck!
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- I agree. And even with theā¦tpassinon Forum topicData logging oven temperature
- Thanks, Michael!
WanyeKeston Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Lievito Madre
mwilsonon Blog postLM Croissants Teffri-Chambelland
- fantastic, Jay, fantasticā¦
squattercityon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Thanks, Jon!
ll433on Forum topicThe official Flat bread Community bake thread
- Thanks, Will!
ll433on Forum topicThe official Flat bread Community bake thread
- Thank you!
ll433on Forum topicThe official Flat bread Community bake thread
- Ok, I'll bite.What is 'LM' ?
loydbon Blog postLM Croissants Teffri-Chambelland