Artisan Baking

Description

The real deal.

Trouble shooting crumb

Bread baking in gas oven without dutch oven

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!!

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