Artisan Baking

Topic	Replies	Last reply Sort ascending
Hot topic Too much oven spring By PeterPiper 16 years 2 months ago	25	By carefreebaker 14 years 11 months ago
Normal topic Why no overnight retard on Hamelman's basic Pain au Levain? By varda 15 years ago	12	By jkandell 14 years 11 months ago
Normal topic Soaker vs. Autolyse and related questions By UnConundrum 14 years 11 months ago	11	By highmtnpam 14 years 11 months ago
Normal topic Dan Leader's Pain au Levain and Local Breads By SaraBClever 14 years 11 months ago	1	By LoganK 14 years 11 months ago
Normal topic which clay baker? By reddragon 15 years ago	10	By cgmeyer2 14 years 11 months ago
Normal topic 80% Sourdough Rye from Jeffrey Hamelman's "Bread" By ramat123 15 years ago	3	By Noor13 14 years 11 months ago
Normal topic Mash Bread - New horizons... By dsoleil 15 years ago	14	By nicodvb 15 years ago
Normal topic Portuguese Fogasinhos By mmelaprof 15 years ago	1	By La masa 15 years ago
Hot topic Died and Gone to Gluten heaven By RobertS 15 years ago	62	By alabubba 15 years ago
Normal topic Baguette Shaping...Suggestions Welcome! By fastmail98 15 years ago	7	By fastmail98 15 years ago
Hot topic Baguette shaping by Ciril Hitz By dmsnyder 15 years ago	17	By Truffles 15 years ago
Hot topic How have you learned to make Artisan Bread? By Blue Skies 15 years 2 months ago	38	By dmsnyder 15 years ago
Normal topic Question about bulk fermenting at 55 to 60 degrees By Kingudaroad 15 years ago	1	By longhorn 15 years ago
Normal topic FYI: Mr. Lepard's advice on retarding high % rye dough By Yippee 15 years ago	0	n/a
Normal topic Humid day, company on way... By Anonymous 15 years ago	3	By hanseata 15 years ago
Hot topic Crust By Father Raphael 15 years 1 month ago	25	By quickquiche 15 years ago
Normal topic Need some bread ideas for a party By txfarmer 15 years ago	11	By SylviaH 15 years ago
Normal topic Sam Fromartz in the Washington Post By Rodger 15 years ago	3	By Sam Fromartz 15 years ago
Normal topic Beer Bread - Soaker By Joe_K 15 years 1 month ago	11	By yozzause 15 years ago
Normal topic sourdough toast - toughness - browned edges By mbass7mile 15 years ago	1	By Ruralidle 15 years ago
Normal topic diastatic malt powder By christinepi 15 years ago	11	By wassisname 15 years ago
Normal topic yeast and gas By norco1 15 years ago	1	By wally 15 years ago
Normal topic My favorite loaf recipe By ramat123 15 years 1 month ago	2	By ramat123 15 years ago
Normal topic Pure Sourdough Russian Rye - does this look right？ By txfarmer 15 years 1 month ago	11	By arlo 15 years 1 month ago
Normal topic 20 percent bran wheat flour? By Larry Clark 15 years 1 month ago	1	By PaddyL 15 years 1 month ago