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- Any garden store will have lava rocks -
dabrownmanon Forum topicSetup for maximum oven spring - Looks awful nice CeciC!
dabrownmanon Blog post3 Weekend Bake
- Who's recipe for 100% Hydration?sandydogon Forum topicWater pH and strength of gluten
- 100% hydration white bread
dabrownmanon Forum topicWater pH and strength of gluten
- Now we are getting somewhere.
dabrownmanon Forum topicMaking a starter more sour
- I made this today
Muskieon Forum topicWater pH and strength of gluten - Adding flour makes your
WoodenSpoonon Forum topicWater pH and strength of gluten - Can you give a sample recipe?clazar123on Forum topicWater pH and strength of gluten
- Hi Isand66,Thank you veryCeciCon Blog post3 Weekend Bake
- Sure thing
David Esq.on Forum topicTartine Approach Worth It?? - Based on a review here, Ibarryvabeachon Forum topicWhat are we using to cut these loaves?
- Satimis, You can good goodbarryvabeachon Forum topicCollapse of loaf top
- Well, all the recipies I'm working with
Muskieon Forum topicWater pH and strength of gluten
- Do you really mean 100% hydration *dough*?
BobSon Forum topicWater pH and strength of gluten - So did you taste the lemon
Isand66on Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Looks great on the outside.
Isand66on Blog post3 Weekend Bake
- Very nice looking loaves. I
Isand66on Blog post100% Sourdough Oat Bran Bread
- Mmm..not so sure about this
Breadandwineon Forum topicAny folding experts out there? - That's a great looking
Isand66on Blog postCatch-up
- I think Reynolds makes them
Isand66on Blog postCatch-up
- Beautiful bake!Ian
Isand66on Blog postSpelt Bread with Sprouted Kamut Berries
- Great looking loaves John.
Isand66on Blog postTartine Olive & Herb Loaf + Boule & Batard Levain
- Yes, you can put the pizza
Isand66on Forum topicSetup for maximum oven spring
- Oven springXenophonon Forum topicOven spring difference between open crumb bread and others?
- Ascorbic acidXenophonon Forum topicNatural dough preservatives
- Really??... People areMBaadsgaardon Forum topicOven spring difference between open crumb bread and others?
- Check out Tangzhong water roux
Antilopeon Forum topicNatural dough preservatives - debdp,I'm unsure of yourkingtrolleron Forum topicStarter smells like alcohol
- Perfect crumb!mlon Blog postSpelt Bread with Sprouted Kamut Berries
- Naturally leavened all the
WoodenSpoonon Forum topicNatural dough preservatives
- Thanks for responding. Do
breadbythecreekon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour - I use the handful of ice intoCompleteAmateuron Forum topicusing steam to get a crispy crust
- I estimated my grain moistureZDon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour
- Very high protein flours canBakingmadtooon Forum topicOven spring difference between open crumb bread and others?
- Looks nice
vardaon Blog postCatch-up - I find
WoodenSpoonon Forum topicAny folding experts out there?
- My advice
ElPanaderoon Forum topicStarter smells like alcohol - I will try that tomorrow..scottvon Forum topicABED french bread question
- Followupdebdpon Forum topicStarter smells like alcohol
- I usually do it as however
mrfroston Forum topicAny folding experts out there? - Clarification
ElPanaderoon Forum topicStarter smells like alcohol
- T85 is from Farmer Ground..
smignognaon Blog postSpelt Bread with Sprouted Kamut Berries - Is it worth upgrading to 2ndYerffejon Forum topicIs it worth upgrading to 2nd edition of Hammelman's Bread book?
- After Lucy's success
dabrownmanon Forum topicMaking a starter more sour
- Looks great. What brand of
mrfroston Blog postSpelt Bread with Sprouted Kamut Berries
- How strange. All of theshopkins1994on Forum topicAny folding experts out there?
- i'd be honored! thanks!
smignognaon Blog postSpelt Bread with Sprouted Kamut Berries
- Another folding video
mrfroston Forum topicAny folding experts out there?
- Ooo... really nice. Would
Floydmon Blog postSpelt Bread with Sprouted Kamut Berries - Thankyou for the answers,MBaadsgaardon Forum topicOven spring difference between open crumb bread and others?