Artisan Baking

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Dough falls flat right before baking
By lishi900 5 years 5 months ago
9 By JW14 5 years 5 months ago
First strech and fold ciabatta
By dbazuin 5 years 5 months ago
2 By dbazuin 5 years 5 months ago
recipe
By loaflove 5 years 5 months ago
1 By semolina_man 5 years 5 months ago
Epic, bake off! Barbosa verse Gosselin! Double blind study!
By The Roadside P… 5 years 5 months ago
2 By Benito 5 years 5 months ago
Pane Siciliano - can I shape it on baking day?
By dianelovesbread 5 years 5 months ago
0 n/a
Hand kneading with bassinage to achieve %80 hydration
By onurz 5 years 5 months ago
0 n/a
Retarded/Delayed fermentation in the fridge....
By Wartface 7 years 8 months ago
23 By Thumbpicker 5 years 5 months ago
More fun than a barrel of monkey's Exploring Traditional baguette formulae
By The Roadside P… 5 years 5 months ago
10 By alfanso 5 years 5 months ago
Sticky dough after autolyse
By alan856 5 years 5 months ago
9 By Anonymous 5 years 5 months ago
pain a l'ancienne water temperature
By java2d 5 years 5 months ago
2 By java2d 5 years 5 months ago
Looking for best Ciabatta recipe using DLX (aka Ankarsrum or electrolux)
By DanAyo 8 years 4 months ago
3 By Karen 5 years 5 months ago
Bumps on Sides of Loaf
By ellens 5 years 5 months ago
4 By ellens 5 years 5 months ago
Calculating preferment for formula without one
By hydestone 5 years 5 months ago
4 By gavinc 5 years 5 months ago
Lousy starter?
By alan856 5 years 5 months ago
1 By Our Crumb 5 years 5 months ago
BBA Deli Rye bread -- overproofed? Under-kneaded?
By byronium 5 years 5 months ago
1 By The Roadside P… 5 years 5 months ago
Long room temperature proof with small amount of yeast
By LukeFl 5 years 5 months ago
1 By Anonymous 5 years 5 months ago
Durum versus Semolina
By theuglymut 5 years 5 months ago
5 By theuglymut 5 years 5 months ago
Using starter after overnight refrigeration
By chelseasf 5 years 5 months ago
2 By yozzause 5 years 5 months ago
Why is my dough so sticky?
By sunnyvale_bread 5 years 5 months ago
18 By bagelmouse 5 years 5 months ago
Expanded starter use details needed
By alan856 5 years 5 months ago
8 By alan856 5 years 5 months ago
Crispy crust vs. brown rice flour
By bestofabadoven 5 years 5 months ago
0 n/a
Pain Au Bacon FWSY Feedback
By GrainsAndGains 5 years 5 months ago
0 n/a
Should I shape before or after cold retarding?
By icantbakeatall 5 years 5 months ago
2 By Benito 5 years 5 months ago
A tip for warming dough
By UpsideDan 5 years 5 months ago
4 By BernardH 5 years 5 months ago
Question about an over night Pain de Champagne bulk fermentation using Ken Forkish's recipe.
By Surfcast23 5 years 5 months ago
2 By Surfcast23 5 years 5 months ago