Artisan Baking

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Butter in Bagel Dough?
By mrosen814 16 years 3 months ago
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The New York Times article of Feb. 24 on wet dough
By CountryBoy 15 years 4 months ago
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My adapted "German Oat" bread
By Barbarat 13 years 4 months ago
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Real Bread Campaign
By Breadandwine 13 years 2 months ago
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Refrigeration temps
By CJtheDeuce 12 years 6 months ago
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Baking Classes at the Wide Awake Bakery
By Wideawake 11 years 3 months ago
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French style bread with holes ?
By flynnboy 11 years 1 month ago
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Proofing
By dsichu 11 years ago
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Daniel Leader's Pain Au Levain
By zygomorph 10 years 4 months ago
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from the fridge to the size fold shape
By metropical 9 years 11 months ago
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Anson Mills Mediterranean White?
By ryanochsner 9 years 1 month ago
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Falling number and diastatic malt
By DennyONeal 9 years ago
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Gérard Rubaud's 3 stage levain loaves
By albacore 7 years 3 months ago
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Why are my baguettes flat and earless?
By Phunkey Pharaoh 5 years 9 months ago
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16.5 hr bulk ferment at 68F. 1% levain inoculation. Folding?
By Gadjowheaty 5 years 5 months ago
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Take a trip & flip the script
By The Roadside P… 5 years 2 months ago
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Something similar to San Joaquin
By hydestone 5 years 1 month ago
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Simple shaping using stitching
By UpsideDan 3 years 9 months ago
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Rolling with some Rolls
By NumbWhistle 2 years 6 months ago
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This semolina bread is just about a perfect sandwich bread.
By The Roadside P… 2 years ago
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Il Poolish
By mwilson 1 year 6 months ago
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Country Bread Modified from Forkish EIB.
By The Roadside P… 11 months 4 weeks ago
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Diastatic Barley Malt causing a chewy crust ?
By BROTKUNST 18 years 2 months ago
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Dramatic change in process
By leemid 17 years 2 months ago
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No Magic Bullet
By colinwhipple 17 years 2 months ago
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