Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Can the second rise be longer than 2 hours? By Bread Head 13 years 4 months ago	3	By G-man 13 years 4 months ago
Normal topic Crumb problem-what is causing this? By badmajon 13 years 4 months ago	1	By Just Loafin 13 years 4 months ago
Normal topic Does your bread do this? By madruby 14 years 5 months ago	14	By dabrownman 13 years 4 months ago
Normal topic When to stretch-and-fold By SCruz 14 years 6 months ago	9	By RobynNZ 13 years 4 months ago
Normal topic baking from a cool oven, is this only for small ovens? By rolls 13 years 4 months ago	8	By Mini Oven 13 years 4 months ago
Normal topic Craig Ponsford's Ciabatta from Artisan Baking- help with crumb? By FlourChild 13 years 5 months ago	10	By mwilson 13 years 4 months ago
Normal topic How do Bagel shops make onion bagels without burning onion toppings By bobku 13 years 4 months ago	6	By bobku 13 years 4 months ago
Normal topic My dream loaf-just a fantasy? By badmajon 13 years 4 months ago	1	By Nate Delage 13 years 4 months ago
Normal topic Stretch & Fold By Matt Edy 13 years 5 months ago	6	By Mini Oven 13 years 4 months ago
Hot topic ordering a sourdough starter By PhilipG 13 years 5 months ago	17	By placebo 13 years 4 months ago
Normal topic Bread torn at the bottom By omershus 13 years 5 months ago	3	By MNBäcker 13 years 4 months ago
Normal topic That crescent moon slash By hutchndi 13 years 5 months ago	7	By louie brown 13 years 5 months ago
Hot topic No Knead Bread-Lahey's version vs Artisan bread in 5mins a day By taurus430 13 years 6 months ago	41	By booch221 13 years 5 months ago
Normal topic A real artisan baker? By @MyLunchTweet 13 years 7 months ago	8	By Wild-Yeast 13 years 5 months ago
Normal topic Percent hydration By mohall 13 years 5 months ago	5	By mohall 13 years 5 months ago
Normal topic Hobatr 10 Qt. Mier By PhilipG 13 years 5 months ago	2	By PhilipG 13 years 5 months ago
Normal topic pain au levain By PhilipG 13 years 5 months ago	5	By PhilipG 13 years 5 months ago
Normal topic Warming up shaped retarded loaves: standard timetables? By jstreed1476 13 years 5 months ago	4	By jstreed1476 13 years 5 months ago
Normal topic Should sweet enriched dough be Autolyzed? By nycbaker11 13 years 5 months ago	3	By crazyknitter 13 years 5 months ago
Normal topic Yeast percent for Anis Bouabsa's baguette By Axel 13 years 5 months ago	2	By Axel 13 years 5 months ago
Hot topic Pointe-a-Calliere Miche - move over BBA "Poilane"... By buns of steel 17 years 3 months ago	25	By hutchndi 13 years 5 months ago
Normal topic How Not to Make a Larrabura Sourdough By Anonymous 13 years 5 months ago	6	By Anonymous 13 years 5 months ago
Hot topic Bagels: Inside the Jewish Bakery By mrosen814 13 years 5 months ago	18	By mrosen814 13 years 5 months ago
Normal topic Now here's some more baguettes - even better than the last! By michael p 13 years 5 months ago	2	By michael p 13 years 5 months ago
Normal topic Ciabatta still slightly wet after 20 min bake. By Juicegoose 13 years 5 months ago	8	By flournwater 13 years 5 months ago