Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic 3 starter bread By metropical 4 years 11 months ago	1	By ciabatta 4 years 11 months ago
Hot topic Baguette au levain By Abelbreadgallery 6 years 9 months ago	44	By Doc.Dough 4 years 11 months ago
Normal topic Shaping right before baking? By Surfcast23 4 years 11 months ago	3	By wheatbeat 4 years 11 months ago
Normal topic Non-Sourdough Loaves By MRock 4 years 11 months ago	5	By semolina_man 4 years 11 months ago
Normal topic First attempt with Tartine Basic Loaf By pinot59 4 years 11 months ago	1	By semolina_man 4 years 11 months ago
Normal topic FWSY levain schedule question By Mayank A 5 years ago	0	n/a
Normal topic Substitute Italian flour for U.S. all-purpose - "long rise" or "short rise"? By roof 5 years ago	1	By idaveindy 5 years ago
Normal topic Pain de campagne (FWSY) By Rickenheimer 5 years ago	2	By Rickenheimer 5 years ago
Normal topic My daily bread By texas_loafer 5 years ago	1	By pmccool 5 years ago
Normal topic Ciabatta By La Gropppp 5 years ago	3	By La Gropppp 5 years ago
Normal topic Atta flour By drdobg 14 years 11 months ago	4	By shab.tav 5 years ago
Normal topic How to bake with wheat berries? By UpsideDan 5 years ago	5	By idaveindy 5 years ago
Normal topic Baking stone on oven floor and massive failure By junehawk 5 years ago	4	By junehawk 5 years ago
Normal topic Anyone still baking Jim Lahey's No-Knead bread? By Grant Bakes 5 years ago	4	By ciabatta 5 years ago
Normal topic How to get an "ear" on sourdough bread By Grant Bakes 5 years ago	4	By Grant Bakes 5 years ago
Normal topic crumb too thin (toaster oven) By Pierre-Louis 5 years ago	7	By ciabatta 5 years ago
Normal topic Using All Wheat vs a Mix of Flours By fedsmoker 5 years ago	3	By The Almighty Loaf 5 years ago
Normal topic My tutorial for Tartine "Country Bread" By Grant Bakes 5 years ago	0	n/a
Hot topic FWSY - longing for great oven spring/bloom By edsam 5 years ago	23	By edsam 5 years ago
Normal topic burnt bottom and baking challenges By momnb 5 years ago	7	By Benito 5 years ago
Normal topic SFBI Artisan 1 and 2 (San Francisco Baking Institue) By jeniferko1 5 years ago	0	n/a
Normal topic Rise and Fall of Artisan Bread 'ear' By CUISINED 6 years 4 months ago	4	By Grant Bakes 5 years ago
Normal topic Fermentation tolerance - which flours have you had good experience with? By monkiBonki 5 years ago	0	n/a
Normal topic Black Bread By Puck Luck 5 years 2 months ago	9	By Puck Luck 5 years ago
Normal topic Moroccan salted lemon in sourdough By Gwen 5 years 2 months ago	12	By Gwen 5 years ago