Artisan Baking

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The real deal.

HELP! Confused about Reinhart's baker's percentage

Substituting water with ale beer? What's going to happen?

Sorry! I know this is a starter ? re: Forkish’s new book

Reinhart's SF SD issues with scoring after retarding

Shake/mix flours before adding to wet ingredients?

Cannot pre or final shape - NEVER get the smooth tight surface

Ken Forkish’s new book EVOLUTIONS IN BREAD

Does this look like 80% hydration?

Newby with questions

Authentic Italian Ciabatta, by Piergioegio Giorilli

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