Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Tartine steam (or analyze my bloom) By bikeprof 10 years 10 months ago	8	By bikeprof 10 years 10 months ago
Normal topic Adding fats such as oil to dough By nycbaker11 13 years 6 months ago	8	By heyitsmebobbyd 10 years 10 months ago
Hot topic shiny/wet/gummy crumb By angiechia 10 years 11 months ago	24	By ghazi 10 years 10 months ago
Normal topic bagging, condensation, and retarding loaves By bikeprof 10 years 11 months ago	3	By Mini Oven 10 years 11 months ago
Normal topic Baking Steel vs. Combo Cooker: Crust By HappyHighwayman 10 years 11 months ago	14	By sirrith 10 years 11 months ago
Normal topic Good News/Bad News on Baguette By keukaharv 10 years 11 months ago	5	By keukaharv 10 years 11 months ago
Normal topic Doubling in size? By HPoirot 10 years 11 months ago	7	By PetraR 10 years 11 months ago
Normal topic Re-shaping right before oven? By jkandell 10 years 11 months ago	3	By jkandell 10 years 11 months ago
Normal topic Good dark rye By 108 breads 10 years 11 months ago	3	By 108 breads 10 years 11 months ago
Normal topic Recommending this rye bread video By 108 breads 10 years 11 months ago	2	By 108 breads 10 years 11 months ago
Normal topic Interesting 1880 German Baking Book By MIchael_O 10 years 11 months ago	8	By MIchael_O 10 years 11 months ago
Hot topic Mash vs. Water Roux By Chuck 13 years 10 months ago	30	By jkandell 10 years 11 months ago
Normal topic Better rye bread and a bit less dark By 108 breads 10 years 11 months ago	0	n/a
Normal topic Improved Poolish Baguette By keukaharv 10 years 11 months ago	1	By Bob S. 10 years 11 months ago
Hot topic Bread book By suambumeri 10 years 11 months ago	19	By suambumeri 10 years 11 months ago
Normal topic Getting my dough to hold it's shape By HPoirot 10 years 11 months ago	12	By dmsnyder 10 years 11 months ago
Normal topic bread with rye and whole wheat flour only By Truffles 10 years 11 months ago	4	By Mini Oven 10 years 11 months ago
Normal topic Avoiding over proofing when making multiple loaves By JessicaW3 10 years 11 months ago	6	By JessicaW3 10 years 11 months ago
Normal topic Proofing By dsichu 10 years 11 months ago	0	n/a
Normal topic Baguettes a la Bouabsa By Michael G 10 years 11 months ago	10	By ww 10 years 11 months ago
Normal topic Proofed boule into a batard for romertopf? By pizza fool 11 years ago	5	By pizza fool 11 years ago
Normal topic Oven Spring By mohall 11 years ago	2	By mohall 11 years ago
Hot topic Why do some knead the bread so extensively? By MBaadsgaard 11 years 4 months ago	16	By MBaadsgaard 11 years ago
Hot topic Worlds Ugliest baguettes By jimw 11 years ago	35	By Mini Oven 11 years ago
Normal topic BEST TEMPERATURE FOR OVERNIGHT RETARDATION By SLKIRK 11 years ago	5	By davidg618 10 years 10 months ago