Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Hamelman bakes very high By jkandell 15 years 1 month ago	4	By Yerffej 15 years 1 month ago
Normal topic How Much Flax Seed Meal Can I Add To a Sourdough Formula? By subfuscpersona 15 years 4 months ago	3	By subfuscpersona 15 years 1 month ago
Hot topic Into the Pot with You: Call for input on crust By RobertS 15 years 1 month ago	33	By Anonymous 15 years 1 month ago
Hot topic Minimum Development @Dmsnyder By ehanner 15 years 1 month ago	17	By belfiore 15 years 1 month ago
Normal topic Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough By khaos 15 years 1 month ago	10	By Franko 15 years 1 month ago
Normal topic PICS from Croissant Bake By mrosen814 15 years 1 month ago	15	By mrosen814 15 years 1 month ago
Hot topic Sexy Baguette By RobertS 15 years 1 month ago	29	By RobertS 15 years 1 month ago
Normal topic Question for dmsnyder By RobertS 15 years 1 month ago	2	By RobertS 15 years 1 month ago
Normal topic Clayton's New Book of Breads - flour weight? By fncll 15 years 10 months ago	5	By msbreadbaker 15 years 1 month ago
Normal topic Norm's Onion Rolls -- Advice Please, Have No Mixer, Kneading By-Hand By Ambimom 15 years 1 month ago	4	By DeeElle 15 years 1 month ago
Normal topic James MacGuire sourdough article By leucadian 15 years 1 month ago	6	By leucadian 15 years 1 month ago
Hot topic Too much oven spring By PeterPiper 16 years 4 months ago	25	By carefreebaker 15 years 1 month ago
Normal topic Why no overnight retard on Hamelman's basic Pain au Levain? By varda 15 years 2 months ago	12	By jkandell 15 years 1 month ago
Normal topic Soaker vs. Autolyse and related questions By UnConundrum 15 years 1 month ago	11	By highmtnpam 15 years 1 month ago
Normal topic Dan Leader's Pain au Levain and Local Breads By SaraBClever 15 years 1 month ago	1	By LoganK 15 years 1 month ago
Normal topic which clay baker? By reddragon 15 years 1 month ago	10	By cgmeyer2 15 years 1 month ago
Normal topic 80% Sourdough Rye from Jeffrey Hamelman's "Bread" By ramat123 15 years 1 month ago	3	By Noor13 15 years 1 month ago
Normal topic Mash Bread - New horizons... By dsoleil 15 years 2 months ago	14	By nicodvb 15 years 1 month ago
Normal topic Portuguese Fogasinhos By mmelaprof 15 years 1 month ago	1	By La masa 15 years 1 month ago
Hot topic Died and Gone to Gluten heaven By RobertS 15 years 2 months ago	62	By alabubba 15 years 2 months ago
Normal topic Baguette Shaping...Suggestions Welcome! By fastmail98 15 years 2 months ago	7	By fastmail98 15 years 2 months ago
Hot topic Baguette shaping by Ciril Hitz By dmsnyder 15 years 2 months ago	17	By Truffles 15 years 2 months ago
Hot topic How have you learned to make Artisan Bread? By Blue Skies 15 years 4 months ago	38	By dmsnyder 15 years 2 months ago
Normal topic Question about bulk fermenting at 55 to 60 degrees By Kingudaroad 15 years 2 months ago	1	By longhorn 15 years 2 months ago
Normal topic FYI: Mr. Lepard's advice on retarding high % rye dough By Yippee 15 years 2 months ago	0	n/a