Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic My Tartine bread does not have open, irregular holes in the crumb? By Bread Head 13 years 1 month ago	5	By Gadjowheaty 3 years 11 months ago
Hot topic pre-bake weight to final weight calculation? By kimemerson 5 years 11 months ago	21	By semolina_man 3 years 11 months ago
Normal topic Temperature profile during bake By HeiHei29er 3 years 11 months ago	4	By HeiHei29er 3 years 11 months ago
Normal topic gluten strength of white flour+ nutrients of whole grain By WSC_SF 3 years 11 months ago	1	By jo_en 3 years 11 months ago
Normal topic Sourdough starter By Coj84 3 years 11 months ago	8	By Coj84 3 years 11 months ago
Normal topic Pain De Mie Crumb Issues By wannabebaker 3 years 11 months ago	3	By clazar123 3 years 11 months ago
Normal topic 25% wholemeal boule By Saltfish 4 years 1 month ago	11	By Saltfish 3 years 11 months ago
Hot topic Hard Rolls By hodgey1 10 years 6 months ago	16	By hodgey1 3 years 11 months ago
Normal topic Retarded Proofing Schedule By louiscohen 3 years 11 months ago	6	By gerhard 3 years 11 months ago
Hot topic My Rofco experience By bikeprof 10 years 9 months ago	44	By marygracebread 3 years 11 months ago
Normal topic Maundy Thursday Hot Cross Buns By albacore 3 years 11 months ago	0	n/a
Normal topic Wondering what's up with this Rye Sourdough By johnn22 3 years 11 months ago	4	By mariana 3 years 11 months ago
Normal topic Is this overproof or underproof By yixiaoyx 4 years ago	5	By loaflove 3 years 11 months ago
Normal topic What sets outstanding sourdough apart from mine? By NotBadBread 4 years ago	7	By phaz 4 years ago
Hot topic Vermont Sourdough bulk ferment times. What am I missing? By HeiHei29er 4 years ago	19	By phaz 4 years ago
Normal topic Oven Spring Improved By louiscohen 4 years ago	13	By Benito 4 years ago
Normal topic Sourdough Spreading Out in Oven - New Challenger Bread Pan By matt291 4 years 10 months ago	5	By Maria Morando 4 years ago
Hot topic Du pain et des idees By Tomasrei 8 years 9 months ago	20	By Grigio 4 years ago
Hot topic Babka Needs Work, but taste Great By DanAyo 4 years 2 months ago	53	By syros 4 years ago
Normal topic Autolyse or the 'all in method? for machine mixing By bakeyourownAU 4 years ago	4	By JonJ 4 years ago
Normal topic I am so happy. A year later, naturally leavened croissants. By PorridgeBoy 4 years ago	7	By mwilson 4 years ago
Normal topic Need some help making a naturally leavened croissant. By PorridgeBoy 5 years ago	3	By PorridgeBoy 4 years ago
Normal topic Room Temperature Proofing By winterxwind 4 years ago	3	By suminandi 4 years ago
Normal topic My First Attempt at Pain de Campagne-Tough Bottom Crust By PamB 4 years ago	0	n/a
Normal topic Challenger By Dsr303 4 years ago	6	By Dsr303 4 years ago