Artisan Baking

Topic	Replies	Last reply Sort ascending
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Normal topic Refined versus bolted flours? By ryanochsner 9 years 6 months ago	1	By rondayvous 3 years 2 months ago
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Hot topic My try at Bouabsa's baguettte By MichelP 3 years 5 months ago	54	By MTloaf 3 years 5 months ago
Normal topic Losing boule shape during baking By Matt 3 years 5 months ago	4	By Matt 3 years 5 months ago
Normal topic Oven set-up for evenly baked batards? By Josh_F 3 years 5 months ago	5	By CrustyJohn 3 years 5 months ago
Normal topic What to expect switching from 12.7% to 14% protein flour By wonner 3 years 5 months ago	4	By Nigele2 3 years 5 months ago
Normal topic Need help with baguette shaping By mariusbenichou 3 years 6 months ago	1	By wonner 3 years 5 months ago
Normal topic Warm up time required for a "Hot" bake By HeiHei29er 3 years 5 months ago	8	By MTloaf 3 years 5 months ago
Normal topic What are the effects of alcohol on the dough/gluten By tttt1010 3 years 5 months ago	0	n/a
Normal topic Does longer fermentation create thicker crusts? By tttt1010 3 years 6 months ago	10	By tttt1010 3 years 5 months ago
Normal topic Maurizio's Sunflower and Sesame Sourdough Bread By pnguyen951 3 years 6 months ago	8	By pnguyen951 3 years 5 months ago
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Normal topic Baking sourdough bread in a Garland Master 200 convection gas oven By Riverdale Brea… 3 years 5 months ago	6	By Benito 3 years 5 months ago