Challenges

Topic Replies Last reply
Any luck getting a good, crispy crust with a convection oven??
By PastryKid 12 years 8 months ago
12 By PastryKid 12 years 8 months ago
crust with multiple personality disorder
By bnom 11 years 7 months ago
12 By bnom 11 years 7 months ago
For Best Oven Spring: Problem (Starter | Leaven | Bulk Rise | Final Proof?)
By TwoCats 9 years 11 months ago
12 By Anonymous 9 years 9 months ago
Last Chance for Oven
By Capyboppy 9 years 4 months ago
12 By Capyboppy 9 years 4 months ago
Bread Baking Day
By dabrownman 8 years 8 months ago
12 By dabrownman 8 years 8 months ago
"heavy" bread
By MoonshineSG 8 years 7 months ago
12 By Mini Oven 8 years 7 months ago
Why my loaf not look good
By Outdoor 7 years 11 months ago
12 By Outdoor 7 years 11 months ago
Big issue with very soft water
By polishbaker 4 years 6 months ago
12 By Carols 4 years 5 months ago
Question re: Proofing Following Overnight Refrigeration
By Greg D 12 years ago
11 By jimbtv 7 years 2 months ago
SOS!! Gas in the building has been turned off
By Cher504 9 years 9 months ago
11 By Cher504 9 years 8 months ago
Trouble with New England Hot Dog pan and sourdough
By maizite 8 years 7 months ago
11 By maizite 8 years 7 months ago
Convection oven for tartine-style
By rfayepowers 7 years 10 months ago
11 By gerhard 7 years 10 months ago
HELP! Stiff (60%) pre-ferment didn't budge in 12 hours?
By debbahs 7 years 9 months ago
11 By debbahs 7 years 9 months ago
Am I committing a cardinal sin by putting my poolish in the refrigerator?
By debbahs 7 years 8 months ago
11 By BetsyMePoocho 7 years 8 months ago
Problem with dough sticking to liner / basket
By TheBrickLayer 7 years 3 months ago
11 By Anonymous 7 years 2 months ago
Starter trouble
By timneyc 7 years 1 month ago
11 By Mini Oven 7 years 1 month ago
Loaf bursting
By Aimeempeterson 6 years 8 months ago
11 By Danni3ll3 6 years 8 months ago
What would you diagnose as wrong with this bread - over or underproofed?
By kwbaker 6 years 5 months ago
11 By kwbaker 6 years 5 months ago
Low Carb Pita Bread is it possible?
By TMB 6 years ago
11 By TMB 5 years 11 months ago
Underproofed?
By thecoffeesnob 5 years ago
11 By thecoffeesnob 5 years ago
Can't get the Tartine Bread right
By doughdontfailmenow 3 years 11 months ago
11 By CurlyBaker 3 years 8 months ago
Baking Soudough on a Pizza stone
By ilovesourdough 2 years 10 months ago
11 By alfanso 2 years 8 months ago
100% Rye Crumbling When Cut
By matt291 2 years 1 month ago
11 By rondayvous 2 years 1 month ago
Overly dark loaves from Challenger bread pan
By Jim_9 1 year 4 months ago
11 By tpassin 9 months ago
Who is baking for the ITJB Challenges?
By gmagmabaking2 12 years 10 months ago
11 By gmagmabaking2 12 years 10 months ago