Recent Forum and Blog Comments
- Hey Jim...
kendalmon Forum topicStretch and Fold - Thanks Alfanso. This
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-) - Additions to the dough
alfansoon Blog postSuccess never sleeps - apparently, neither does failure :-) - Oozing Boole
Jim Burginon Forum topicFailure to hold boule shape. - The oozing boule
Carti946on Forum topicFailure to hold boule shape. - Yippee Not The One
dablueson Forum topicChinese Cheesecake? - Crispy crust
Jim Burginon Forum topicFailure to hold boule shape.
- Thanks Cooper
alfansoon Blog postVermont SD, as baguettes of course
- With few exceptions
alfansoon Forum topicBaguette with my levain?
- Okay, now I'm gettingRickoon Forum topicBaking Stone, Lower AND Upper
- Rice Flour
jimbtvon Forum topicForkish Overnight Country Brown. Fail after fail. - Stretch and Fold
jimbtvon Forum topicStretch and Fold
- Rice flour in bannetons
pmccoolon Forum topicForkish Overnight Country Brown. Fail after fail. - James Macguire Article
jimbtvon Forum topicBaguette with my levain?
- Thank you Lechem, I have
macetteon Forum topicHalf recipe... - unless you're making a fast batch
Mini Ovenon Forum topicThe Autolyse Method - LovelyAnonymouson Blog post40% W.W. English muffins
- Baguette de tradition is
kendalmon Forum topicBaguette with my levain?
- It is based on percentagesAnonymouson Forum topicHalf recipe...
- Good day Ibor, this is an aShane31on Forum topicThe Five Pointed Maze Bread Braid
- Try Sveba DahlenCellarvieon Forum topicElektro Dahlen Deck oven.
- oh yum!
leslierufon Forum topicApple and mint brioche rolls - Thank you everyone. We've
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - Not heard of it, but ..
drogonon Forum topiccoffee berry flour - not so much degassingShanedson Forum topicIs this underproofed?
- Medium heat..
drogonon Forum topicThe Autolyse Method
- I've used 2 Fibrament stones in my oven
Yippeeon Forum topicBaking Stone, Lower AND Upper - Sorry
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help? - Take a look at these, Dablues
Yippeeon Forum topicChinese Cheesecake?
- How'd it go
kendalmon Forum topicBaguette/higher protein flour troubleshooting help?
- Picture says a thousand words
kendalmon Forum topicApple and mint brioche rolls
- Great link to that book siteFreshJayon Forum topicovencrafters plans
- Breakfast is very importantFreshJayon Forum topicCake for Breakfast
- You have all made some veryFreshJayon Forum topicFirst project with my bro
- The last 2 loaves were baked
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-)
- Ian and I both use 2 stones for all of our loaves in the
dabrownmanon Forum topicBaking Stone, Lower AND Upper - I do think that you are under baking your loaves or
dabrownmanon Blog postSuccess never sleeps - apparently, neither does failure :-)
- After you description i'm pretty sure your
dabrownmanon Blog postSuccess never sleeps - apparently, neither does failure :-)
- kendalm, correct, I wasRickoon Forum topicBaking Stone, Lower AND Upper
- Rice Cakes, Egg Tarts?
dablueson Forum topicChinese Cheesecake?
- That is one fine example of a Light Rye Bread
dabrownmanon Forum topicJust saying hi
- Thank you for the diagnosis
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-)
- Chinese Cheesecake? Pineapple?
dablueson Forum topicChinese Cheesecake?
- Chinese Cheesecake
dablueson Forum topicChinese Cheesecake?
- Thanks Mini
HansBon Forum topicThe Autolyse Method - I get the best results when shaping the buns
pmccoolon Blog postHamburger Buns
- Swedish Rye Limpa is definitely fragrant
pmccoolon Forum topic"Fragrant and chewy" rye suggestions?
- 66% hydration and the mixer
Mini Ovenon Forum topicThe Autolyse Method
- I'll admit, a poor example
Mini Ovenon Forum topicThe Autolyse Method
- Here is my red rye malt. I consider this to be on the
dabrownmanon Forum topicIt's amazing how quickly grain begins to sprout