Recent Forum and Blog Comments
- Thanks danni I'm with you I'm
mutantspaceon Forum topicshaping pain rustique - and a few medieval recipes
Mini Ovenon Forum topicTudor ovens? - not too many styles
Mini Ovenon Forum topicTudor ovens?
- I dunno! all this talk of meat pies!
leslierufon Forum topicBoulangerie meet patisserie - Interesting that they use DL
Danni3ll3on Forum topicBread of the world - I kept one of the amaranth, millet, bulgur loaves
Danni3ll3on Blog postMultigrain 3-ways
- Soft wholemeal crumb
Lazy Loaferon Forum topicStruggling with wholemeal texture - Gorgeous!
Lazy Loaferon Blog postMultigrain 3-ways
- Yeast
Olive Ashworthon Forum topicLazy Man's Brioche - Thanks!
Olive Ashworthon Forum topicHelp needed: brioche
- I use the fast rising powderybreadboy025on Forum topicI'm new here
- Its not 'a' recioe but 'the' recipe
kendalmon Forum topicTime to call it as good as it gets (with this oven) - Tried Itabrogardon Forum topicIs This Lebanese Bread?
- Oh pizzas are fabulous in this!
Danni3ll3on Blog postEinkorn Sourdough
- The output
kendalmon Forum topicBoulangerie meet patisserie
- Beautiful bakes!Love the
Isand66on Blog postYogi Bakes, Update - Very nice bake. Crumb looks
Isand66on Blog postSesame Poppy Crusted Wholewheat Loaf
- Tks dabrownman
kendalmon Forum topicBoulangerie meet patisserie
- Perfect for Charlie Brown
Isand66on Blog postEinkorn Sourdough
- So glad to see you baking
Isand66on Blog postMultigrain 3-ways
- Love this one!What a
Isand66on Blog post50 Percent Sprouted 7 Grain Sourdough
- Better oven spring
Danni3ll3on Forum topicshaping pain rustique
- Looks great Alan. Just the
Isand66on Blog postGolden raisin pecan WW cudgel.
- It looks to be a bit under cooked
dabrownmanon Forum topicIs This Lebanese Bread? - There are some Fresh Lofians in prison for killing to
dabrownmanon Forum topicStruggling with wholemeal texture
- I'm with David. I use LaFama AP out of
dabrownmanon Forum topicQuestion about Hamelman's Bread
- Currently, I am using this
Got-to-Baguette-Upon Forum topicProofing High Hydration Dough - Having worked fir the Irish Dairy board for 20
dabrownmanon Forum topicBoulangerie meet patisserie
- Thanks everyone for the inputabrogardon Forum topicIs This Lebanese Bread?
- There very different beautiful breads made from
dabrownmanon Blog postMultigrain 3-ways
- Many folks in England don't know that the real
dabrownmanon Blog postMultigrain 3-ways
- Le Creuset pate panHuxteron Forum topicNo-knead bread in LeCreuset Pate Terrine Pan
- "A build up of perfection"
dmsnyderon Blog postDutch oven versus hearth baking: It's a draw. - Confusing American terminology
dmsnyderon Forum topicQuestion about Hamelman's Bread
- Thanks, it looks like I camecorkybstewarton Forum topicI'm new here
- Probably over-fermenting
dmsnyderon Forum topicProofing High Hydration Dough
- Do you have access to french flour
kendalmon Forum topicI'm new here
- I've always used fresh yeast,corkybstewarton Forum topicI'm new here
- My wife is French, wecorkybstewarton Forum topicI'm new here
- Welcome to the quest
kendalmon Forum topicI'm new here
- Good read
HansBon Forum topicQuestion about Hamelman's Bread - Good to See No Difference
AlanGon Blog postDutch oven versus hearth baking: It's a draw. - Thats how to get back in the saddle
kendalmon Blog postMultigrain 3-ways
- I Have used both Bread and AP Flour
AlanGon Forum topicQuestion about Hamelman's Bread
- Flourmgirardon Forum topicQuestion about Hamelman's Bread
- A sprinkling of rice flour
Southbayon Forum topicscoring wet dough - Making it softerclazar123on Forum topicStruggling with wholemeal texture
- Hammelmans BookDsr303on Forum topicQuestion about Hamelman's Bread
- Hammelmans BookDsr303on Forum topicQuestion about Hamelman's Bread
- fantastic, utterly
chickentenderon Blog postSourdough Wine Bread