Artisan Baking

Brioche or pandoro? Something with a cake like honeycomb crumb

Good morning beautiful gluten acholics

It is a busy morning at the institute

Large bubbles on top crust; what am I doing wrong?

Changes in dough weight

Symptoms of bread that was under bulk risen but properly proofed?

Authentic French bread; poolish? Butter?

I can see clearly now

Kalamata olives, sage, garlic, and black pepper sourdough.

Interesting observation in the case of the acidifying primo impasto