Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Bread for the Best Philly Cheesesteak Sandwich? By loafgeek 11 years 5 months ago	2	By greyoldchief 11 years 5 months ago
Normal topic Tartine Country Bread: Max Retard Times for Shaped Loaves? By tangy 11 years 5 months ago	3	By tangy 11 years 5 months ago
Normal topic wet doughs By Tom Kurth 11 years 5 months ago	3	By Tom Kurth 11 years 5 months ago
Normal topic Oil board = soft crust? Tartine and ABED By pizza fool 11 years 5 months ago	5	By pizza fool 11 years 5 months ago
Normal topic Rise percentage By LevaiNation 11 years 5 months ago	2	By David Esq. 11 years 5 months ago
Normal topic Working with Fresh Ground Grain By syllymom 18 years 4 months ago	5	By arydberg 11 years 5 months ago
Normal topic Tartine Approach Worth It?? By Crusty44 11 years 5 months ago	9	By dabrownman 11 years 5 months ago
Normal topic Setup for maximum oven spring By MBaadsgaard 11 years 5 months ago	7	By MBaadsgaard 11 years 5 months ago
Normal topic Oven spring difference between open crumb bread and others? By MBaadsgaard 11 years 5 months ago	9	By Xenophon 11 years 5 months ago
Normal topic ABED french bread question By scottv 11 years 5 months ago	5	By scottv 11 years 5 months ago
Normal topic Jim Lahey Rye Recipe Tweakable?? By Crusty44 11 years 5 months ago	0	n/a
Normal topic Forkish slightly less hydrated By Bakingmadtoo 11 years 6 months ago	8	By Bakingmadtoo 11 years 5 months ago
Normal topic How To Tell When Loaf Is Fully Baked?? By Crusty44 11 years 6 months ago	8	By Mark Sealey 11 years 5 months ago
Normal topic Milk Bread By Tom214 11 years 5 months ago	1	By Antilope 11 years 5 months ago
Normal topic Emmanuel Hjiandreou's basic sourdough - still spreading! By Bakingmadtoo 11 years 5 months ago	7	By Bakingmadtoo 11 years 5 months ago
Normal topic can't score because dough deflates By christinepi 11 years 6 months ago	12	By christinepi 11 years 5 months ago
Normal topic 30% Tasmanian Spelt bread By tchism 11 years 6 months ago	14	By tchism 11 years 6 months ago
Normal topic loaf flattens By christinepi 11 years 6 months ago	6	By christinepi 11 years 6 months ago
Hot topic Yeast By Mark Sealey 11 years 6 months ago	19	By Mark Sealey 11 years 6 months ago
Normal topic Tartine recipe—resting time By Janet Yang 11 years 6 months ago	3	By David Esq. 11 years 6 months ago
Normal topic Hydration and humidity questions? By Bakingmadtoo 11 years 6 months ago	6	By Bakingmadtoo 11 years 6 months ago
Normal topic From proof to oven, rise lost By Mark Sealey 11 years 6 months ago	4	By Mark Sealey 11 years 6 months ago
Normal topic Percentage of Levain in a dough? Is their a fixed number? By Bread Head 11 years 6 months ago	4	By barryvabeach 11 years 6 months ago
Normal topic Ananda's Pain au Levain using both a Wheat Levain and a Rye Sourdough By BarbaraK 11 years 6 months ago	6	By BarbaraK 11 years 6 months ago
Normal topic Overnight Autolyse / Dry Skin on Top By Bread Head 11 years 6 months ago	0	n/a