Artisan Baking

Flour ratios in Tartine whole wheat and rye recipes

Losing boule shape during baking

Oven set-up for evenly baked batards?

What to expect switching from 12.7% to 14% protein flour

Warm up time required for a "Hot" bake

What are the effects of alcohol on the dough/gluten

My try at Bouabsa's baguettte

Making the jump from Rofco B40 to Mono Harmony - help!!

Baking sourdough bread in a Garland Master 200 convection gas oven

Does longer fermentation create thicker crusts?