Recent Forum and Blog Comments
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kendalmon Forum topicLiquid Dough Desperation - Baguette Baking Sessions
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jimbtvon Forum topicNew Oven
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dabrownmanon Blog post20% Whole 8 Grain Sourdough with 13% Bran Levain - Volume jealousy
kendalmon Forum topicFrench Baguette
- Well...pleveeon Blog postA year later...
- Al et all..bread1965on Forum topicConsider contributing to thefreshloaf
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- Which half of the globe?
Mini Ovenon Forum topicHow can I increase the time between feeding starter - Nicely said
kendalmon Forum topicThanks Floyd, where would we be without this forum!
- This doofusAnonymouson Forum topic90% biga loaf (Italian method)
- Shiney crust
dmsnyderon Forum topicFrench Baguette - well, I was also one of the
alfansoon Forum topic90% biga loaf (Italian method) - Each feed isAnonymouson Forum topicStarter day 9
- Lets try this approach
alfansoon Forum topicHamelman Baker’s Percentages
- ProcessBread rat.on Forum topicDough never reaching window pain.
- ditto. Biga by hand isn’t the
mutantspaceon Forum topic90% biga loaf (Italian method) - That was cake flour not AP flourAnonymouson Forum topicLiquid Dough Desperation
- Cake flourAnonymouson Forum topicLiquid Dough Desperation
- It's a local brand, calledPinheiroon Forum topicLiquid Dough Desperation
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- Which flour are you using?Anonymouson Forum topicLiquid Dough Desperation
- Biga
Mealwormon Forum topic90% biga loaf (Italian method) - Alan, for some reason I find this method difficult to comprehend
DanAyoon Forum topicHamelman Baker’s Percentages - If you are game to try this next time
alfansoon Forum topic90% biga loaf (Italian method)
- It sounds like a long bulk
albacoreon Forum topicHelp with diagnosis.. - Still Had Lumps With Mixer
Mealwormon Forum topic90% biga loaf (Italian method)
- I think I'm being a bit harshAnonymouson Forum topic90% biga loaf (Italian method)
- 3 Phase?
albacoreon Forum topicNew Oven
- True enough lumpy dough is a
mutantspaceon Forum topic90% biga loaf (Italian method)
- Thanks Caroline
Isand66on Blog postDurum Whole Wheat Ricotta Bread - DohValentinaaon Blog postKamut and spelt sourdough with figs and rolled oats
- Thanks Glenn and David ...
Portuson Blog postSpring is in the Air…and in the Oven - 3% vs. 15%
alfansoon Forum topicHamelman Baker’s Percentages
- Pain viennoise
kendalmon Forum topicFrench Baguette
- That's what I meanAnonymouson Forum topic90% biga loaf (Italian method)
- Ya know, I feel the same way too
alfansoon Forum topic90% biga loaf (Italian method)
- There's a differenceAnonymouson Forum topicStarter day 3
- Perhaps it's more suited for dried yeastAnonymouson Forum topic90% biga loaf (Italian method)
- Hey Danni, that’s interesting
DanAyoon Forum topicStarter day 3
- Thanks, Bro
GSnydeon Blog postSpring is in the Air…and in the Oven - Oh. I did it with 0.2% yeast
mutantspaceon Forum topic90% biga loaf (Italian method)
- Scoring Baguettes
jimbtvon Forum topicFrench Baguette
- Day 3 activity
Danni3ll3on Forum topicStarter day 3 - French Baguettes
Bakery Billon Forum topicFrench Baguette - Lateral scores
kendalmon Forum topicFrench Baguette
- great looking bread
trailrunneron Blog postKamut and spelt sourdough with figs and rolled oats - Zscampbellcooks, I went to
DanAyoon Forum topicHamelman Baker’s Percentages