Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic How thick and crunchy is the crust By ramat123 13 years 2 months ago	0	n/a
Normal topic Consensus on gluten development and open crumb? By samf526 13 years 2 months ago	12	By sunyfun 13 years 2 months ago
Normal topic This week's Challah bake By nycbaker11 13 years 2 months ago	9	By nycbaker11 13 years 2 months ago
Normal topic Vanity, vanity! By GregS 13 years 2 months ago	8	By GregS 13 years 2 months ago
Hot topic Steam Steam, Steam By PhilipG 13 years 2 months ago	40	By Anonymous 13 years 2 months ago
Hot topic Collecting Data to Determine Baked Loaf by Weight By jcking 13 years 8 months ago	39	By jcking 13 years 2 months ago
Normal topic Real Bread Campaign By Breadandwine 13 years 2 months ago	0	n/a
Normal topic Crust on Tartine Country Loaf Seems Soft By brian@clarkeip… 13 years 3 months ago	4	By breadforfun 13 years 3 months ago
Normal topic 30 Percent Whole Wheat Baguette By dwfender 13 years 3 months ago	7	By fancy4baking 13 years 3 months ago
Normal topic Prep for SFBI? By run4bread 13 years 3 months ago	8	By run4bread 13 years 3 months ago
Normal topic bagel ice bath By norco1 13 years 3 months ago	1	By LindyD 13 years 3 months ago
Normal topic Preferments and ripeness. By Anonymous 13 years 3 months ago	2	By Anonymous 13 years 3 months ago
Normal topic retarding vs. poolish/biga vs. pate fermentee By badmajon 13 years 3 months ago	9	By dwfender 13 years 3 months ago
Hot topic Making Baguette first time...need help! By Yuki-Johan 13 years 3 months ago	26	By Yuki-Johan 13 years 3 months ago
Normal topic Why do breads made with rye starters taste so much better on Day 2? By Anonymous 13 years 3 months ago	4	By dabrownman 13 years 3 months ago
Normal topic Amazing video on shaping French regional breads By Elagins 13 years 3 months ago	8	By jeffy1021 13 years 3 months ago
Hot topic Dough sticking to couche By MNBäcker 13 years 3 months ago	22	By frankie g 13 years 3 months ago
Normal topic Dough transfer killing my ears? By dwfender 13 years 3 months ago	9	By dwfender 13 years 3 months ago
Normal topic transferring the risen dough when baking By Yuki-Johan 13 years 3 months ago	3	By Salilah 13 years 3 months ago
Normal topic braiding bread learning By ibor 13 years 3 months ago	2	By ibor 13 years 3 months ago
Normal topic Making a 'pre-ferment' without salt and yeast By Juergen 13 years 3 months ago	9	By Anonymous 13 years 3 months ago
Normal topic How to stop or slow proofing bread when things are moving too fast? By kimemerson 13 years 3 months ago	12	By kimemerson 13 years 3 months ago
Normal topic Tartine Country Bread Recipe, tweaking bulk fermentation By HLozada 14 years 5 months ago	3	By Bread Head 13 years 3 months ago
Hot topic How do I score a bâtard to achieve this effect? By Anonymous 13 years 3 months ago	20	By Yuki-Johan 13 years 3 months ago
Normal topic Hand mixing Pumpernickle? By run4bread 13 years 3 months ago	2	By run4bread 13 years 3 months ago