Recent Forum and Blog Comments
- 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 - it felt fine and the brrad
mutantspaceon Forum topicmaking poolish with wholemeal flour - 9 to 10% prefermented flour for this time of
dabrownmanon Forum topicIncreasing sourness of sourdough
- The hydration is lowAnonymouson Forum topicPane Cafone Mark II with better crumb
- Thank you GaetanoAnonymouson Forum topicPane Cafone Mark II with better crumb
- Well it sure seemed to pull itself off the baking
dabrownmanon Forum topicPane Cafone Mark II with better crumb
- As you say, 33% wholemeal, 33Colin2on Forum topicmaking poolish with wholemeal flour
- Well done
inumeridiierion Forum topicPane Cafone Mark II with better crumb - Payote does grow here but I hear it is plenty easy
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- Thanks! Yes, I think theColin2on Forum topicmaking poolish with wholemeal flour
- Year Million is a 6 part series on
dabrownmanon Blog post50 Percent Sprouted 7 Grain Sourdough
- WelcomeAnonymouson Forum topicI'm new here
- Will see if it humbles today
kendalmon Forum topicThe worst part of having a really great bake
- Alan always provides a good laugh
kendalmon Forum topicThe worst part of having a really great bake
- what kind of breadbreadboy025on Forum topicI'm new here
- Definitely looks thin
kendalmon Forum topicIs This Lebanese Bread?
- Agreed
andrew544on Forum topicQuestion about the Multigrain Extraordinaire loaf from Reinhart's Bread Baker's Apprentice - It looks dryclazar123on Forum topicEnriched dough troubleshooting
- Thank you both for yourCasperh7on Forum topicStruggling with wholemeal texture
- Good startclazar123on Forum topicIs This Lebanese Bread?
- Great sandwich loaf!clazar123on Forum topicStruggling with wholemeal texture
- High Hydrationthe_partisanon Forum topicNew baker, struggling to shape loaves
- @mwilson - just finished
mutantspaceon Forum topicmaking poolish with wholemeal flour
- All great adviceAnonymouson Forum topicscoring wet dough
- Different Approach - Modifiedold bakeron Forum topicLoading Peel For The Domestic Oven
- thanks for al the info by
mutantspaceon Forum topicmaking poolish with wholemeal flour
- Welcome!Anonymouson Forum topicStruggling with wholemeal texture
- Fantastic coloration on the crust
alfansoon Blog postDutch oven versus hearth baking: It's a draw.