Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic plastic bannetons By kazz_42 12 years 11 months ago	5	By Mini Oven 12 years 11 months ago
Normal topic Ciabata on the Big Green Egg By Serial Griller 12 years 11 months ago	7	By Serial Griller 12 years 11 months ago
Normal topic My first go at Tartine's basic country loaf By Dukiehouser 13 years ago	6	By CelesteU 13 years ago
Normal topic Yeast amount for Gosselin Pain a l'Ancienne By Axel 13 years ago	10	By Axel 13 years ago
Normal topic long cold initial ferment By patnx2 13 years ago	2	By patnx2 13 years ago
Normal topic Underbaked or underprooved By supperstone 13 years 2 months ago	14	By PeterS 13 years ago
Normal topic American Bread: May, 2012 Saveur cover article By dmsnyder 13 years 3 months ago	7	By JeremyCherfas 13 years ago
Normal topic Poolish vs sourdough starter By Anonymous 13 years ago	6	By dabrownman 13 years ago
Normal topic do i HAVE to use durum wheat? By optics 13 years ago	12	By ananda 13 years ago
Normal topic Look at the difference in slices.... By Bread Head 13 years ago	4	By Sean McFarlane 13 years ago
Normal topic Cold dough in tropics - question By Axel 13 years 1 month ago	3	By Axel 13 years ago
Normal topic Tartine bakery baking temperatures By Axel 13 years 1 month ago	5	By Aideuis 13 years 1 month ago
Normal topic A question or two on fermentation By ldsheridan 13 years 1 month ago	2	By ldsheridan 13 years 1 month ago
Normal topic P. Reinhart's ABED dough handling technique By Skibum 13 years 1 month ago	9	By Skibum 13 years 1 month ago
Hot topic I really need help with bakers percentage By Barbarat 13 years 3 months ago	25	By dwfender 13 years 1 month ago
Hot topic Can I skip the "salt waiting step" for Tartine Country Bread? By Bread Head 13 years 1 month ago	19	By Bread Head 13 years 1 month ago
Normal topic Advice on white bread with French T55 flour? By breadpiglet 13 years 1 month ago	4	By PeterS 13 years 1 month ago
Normal topic Salt and Bread By Anonymous 16 years 6 months ago	8	By AnnaInNC 13 years 1 month ago
Normal topic Oven spring from under the loaf iso the top By Les Nightingill 13 years 1 month ago	12	By Les Nightingill 13 years 1 month ago
Normal topic Flour choice for a more tender, open crumb By hazimtug 13 years 1 month ago	5	By Isand66 13 years 1 month ago
Normal topic Farm to Market Grains Galore Bread By tomsw 13 years 1 month ago	6	By cgmeyer2 13 years 1 month ago
Normal topic Help with stickyness after first fermentation By littlegrasshopper 13 years 1 month ago	6	By littlegrasshopper 13 years 1 month ago
Normal topic proofing outdoors By patnx2 13 years 1 month ago	4	By patnx2 13 years 1 month ago
Normal topic Pretzel Roll/Bun Success By rcbaughn 13 years 1 month ago	5	By rcbaughn 13 years 1 month ago
Hot topic Cannot perfect the crumb... please critique my bread making process. By badmajon 13 years 2 months ago	38	By Mini Oven 13 years 1 month ago