General Discussion and Recipe Exchange

smaller loaves, cooking time and oven temperature

Durum flour handled too much?

Why Bulk Ferment?

Can I blame the Pineapple Express (humidity) for my slack dough?I

A recipe from Sally Clarke's in Kensington, London

Source of flour in Denver?

Using a stand mixer w/o paddle attachment

Richard Bertinet baking bread - video

Most of my bread is tasteless. Is tasty bread possible without a sourdough starter?

Vietnamese bread rolls