Recent Forum and Blog Comments
- Can't see your linked photos.
dmsnyderon Forum topicCommercial Oven Vs Dutch Oven, Crust doesn't crack, No Ear visible. - Thanks Miwa. I'm gettingheiduson Forum topicNeed shaping help!
- Gas oven with a big vent?evandyon Forum topicHelp with Proofing & Scoring
- I'm guessing it's an oven issue.
dmsnyderon Forum topicHelp with Proofing & Scoring
- Hello, can i get some helpsevenowlson Forum topicCommercial Oven Vs Dutch Oven, Crust doesn't crack, No Ear visible.
- altitude changes everything...
pmitc34947on Blog postArizona cheap bread. High altitude?? - Interesting that all of the wheat flours
IceDemeteron Blog postWhat are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour? - I think
HansBon Forum topicToo wide - I don't have a dutch oven,
IceDemeteron Forum topicBeginner help - baking equipment
- Leslie, I occasionally get the same thing
Danni3ll3on Forum topicSticky residue on knife after slicing bread - If the levain isn't the problem...
Miwaon Forum topicNeed shaping help! - Your contributions remain stellar
Rajan Shankaraon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards - Thank you
Rajan Shankaraon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards
- I can see this for breakfast
Rajan Shankaraon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards
- Update on Proline 7gawon Forum topicDoes your KitchenAid Proline 7 qt mixer CLICK under heavy loads?
- such a delicate crumb!
leslierufon Forum topicDaily Bread: Ciabatta - I figured as muchenchanton Forum topicToo wide
- The bowl is just for steaming
AlanGon Forum topicToo wide - Not really, I am reducing hydration a little
leslierufon Forum topicSticky residue on knife after slicing bread
- I will try that
leslierufon Forum topicSticky residue on knife after slicing bread
- oops! I mean 208°F
leslierufon Forum topicSticky residue on knife after slicing bread
- Goshprattyzeuon Forum topicDaily Bread: Ciabatta
- It would be interesting to know
pmccoolon Blog post4 Tips For Baking Authentic Rustic Breads - Convection oven temperature
Bob S.on Forum topicBaking Bread in a European Fan Oven - Thank you so much!
IceDemeteron Blog postSome early success, and huge thanks to...
- Many thanks!
IceDemeteron Blog postSome early success, and huge thanks to...
- Thank you!
IceDemeteron Blog postSome early success, and huge thanks to...
- Thank you!
IceDemeteron Blog postSome early success, and huge thanks to...
- How do you test that the bulk ferment is
Ogi the Yogion Forum topicIs my Starter the Culprit? - You can adjust the time or
Mini Ovenon Forum topicIs my Starter the Culprit? - Thanks Again for the suggestions
rthryhorysakon Forum topicDough Constantly Overproofing - No, but I'll look into it
rthryhorysakon Forum topicDough Constantly Overproofing
- So... how much "Martha" do you have
Mini Ovenon Forum topicSour dough starter, lavain, poolish, sponge, The Mother....
- Different namesAnonymouson Forum topicSour dough starter, lavain, poolish, sponge, The Mother....
- Not sure..
Rake_Rockoon Forum topicSour dough starter, lavain, poolish, sponge, The Mother.... - StickyBGMon Forum topicSticky residue on knife after slicing bread
- A good solution
albacoreon Forum topicBaking Bread in a European Fan Oven - You say the internal temp is
totelson Forum topicSticky residue on knife after slicing bread - I solved the problem
Mini Ovenon Forum topicBaking Bread in a European Fan Oven
- Have you increased the hydration in your breads?Anonymouson Forum topicSticky residue on knife after slicing bread
- SwissBake French Style Flour For Baguette
swissbakeon Blog postKing Arthur (KA) French style flour - Post edited to clarify timing
albacoreon Forum topicBaking Bread in a European Fan Oven
- wishful thinking
freerkon Forum topicwhy does dough act like a 'magnet' in the oven - No Longer a Member
Wild-Yeaston Forum topicWhat would salt in the starter do? - No
inumeridiierion Forum topicAlmost Miccone pasta dura :-) - Wrong Link...,
Wild-Yeaston Forum topicSour dough starter, lavain, poolish, sponge, The Mother....
- I have been working onBenjamin Hollandon Forum topicNo spring in Tartine Bread's whole wheat
- Whole Wheat Tartine. second try, no spring
rgrgeoon Forum topicNo spring in Tartine Bread's whole wheat - Good thought...ahgon Forum topicSecond attempt at Tartine style sourdough
- Bloomer loaf .PatMaxon Forum topicForkish Overnight Country Brown. Fail after fail.