Recent Forum and Blog Comments
- What are the flour and water weights
pmccoolon Forum topicMy Ankarsrum Problem - Terra cotta tiles for baking breadcharlesbewlayon Forum topicBaking Stones - Glaze in tiles
- Dutch Oventhe_partisanon Forum topicSkipping final proofing?
- Cold oven or...hankjamon Forum topicSkipping final proofing?
- "some"?Anonymouson Forum topicSecond try at raisin bread
- No probs without sugar and....aromaon Forum topicItalian bread - classic taste and texture
- Just a few thoughtsabhattachar23on Forum topicMy first loaf....
- Here's the goal right nowabhattachar23on Forum topicDense crumb with sourdough bread. HELP!
- Looks pretty good
Lazy Loaferon Forum topicDense crumb with sourdough bread. HELP! - Brilliant!!!Tstocktonon Forum topicHigh quantity cold proofing
- Ooh good resource!!! ThankTstocktonon Forum topicHigh quantity cold proofing
- Different proofers
Lazy Loaferon Forum topicHigh quantity cold proofing
- Slow is better!
Lazy Loaferon Forum topicIntroduction
- Whoa, deja vu all over again!
Lazy Loaferon Forum topicPumpernickel--kind of
- FlippedDsr303on Blog postFirst bake
- What is the issue? Your loaf
MichaelLilyon Forum topicDense crumb with sourdough bread. HELP! - Lucky Clover
MichaelLilyon Forum topicHigh quantity cold proofing
- It's an older version of this
Lieutenant Worfon Forum topicTemperature Fluctuations in Oven - You've got bread flour
Mini Ovenon Forum topicA couple of questions - Ash Contentdavinaon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Flipped for youninofiolon Blog postFirst bake
- slack dough?c4linon Forum topicdenser crumb in the center
- Hmm that could work. I'llTstocktonon Forum topicHigh quantity cold proofing
- Fry baskets are a good idea!Tstocktonon Forum topicHigh quantity cold proofing
- How would you go about cold retarding so many loaves using a...
RoundhayBakeron Forum topicHigh quantity cold proofing - Finding Time to Bake
jimbtvon Forum topicIntroduction - Couche or Banneton
jimbtvon Forum topicHigh quantity cold proofing
- 500g Loaves Work Fine in a Couche
AlanGon Forum topicHigh quantity cold proofing - Would like to 2nd ichadwick’sPastryrockson Forum topicWhere to find ingredients in Canada?
- Information, please, Denis
pmccoolon Forum topicLoaf cake
- Looks good
Martin from KAFon Forum topicA couple of questions - Steam
Martin from KAFon Forum topicBaguettes not expanding between scoring cuts
- How do you load the baker?nilloon Forum topicEmile Henry Baguette Baker
- Portion Control!
PalwithnoovenPon Blog postJust a random post that some of you may like... - Portion Control!
PalwithnoovenPon Blog postJust a random post that some of you may like...
- Portion Control!
PalwithnoovenPon Blog postJust a random post that some of you may like...
- there is soy flour that is enzyme active but contains the
dabrownmanon Forum topicSoy flour critical mass - Baking Baguettes
jimbtvon Forum topicBaguettes not expanding between scoring cuts
- Baking timethe_partisanon Forum topicSkipping final proofing?
- Looks very good from hereAnonymouson Blog postFirst bake
- Just tried it yesterday... intersting results.hankjamon Forum topicSkipping final proofing?
- ooo
sadkitchenkidon Blog postOlive Oil Bread:Australian Foccacia, or just a book review? - 16 loaves
kendalmon Forum topicBaguettes not expanding between scoring cuts - 16 loaves
kendalmon Forum topicBaguettes not expanding between scoring cuts
- Both of you are too kind!!
loafsnifferon Forum topicA couple of questions - Oh, no, I meant that many
loafsnifferon Forum topicA couple of questions
- Me too!
Mini Ovenon Forum topicA couple of questions
- Big bubbles and tiny
Mini Ovenon Forum topicA couple of questions
- Hmmm what do you mean "look
loafsnifferon Forum topicA couple of questions
- Yep. Practice, practice, practice
alfansoon Forum topicBaguettes not expanding between scoring cuts