Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic More fun than a barrel of monkey's Exploring Traditional baguette formulae By The Roadside P… 4 years 11 months ago	10	By alfanso 4 years 11 months ago
Normal topic Sticky dough after autolyse By alan856 4 years 11 months ago	9	By Anonymous 4 years 11 months ago
Normal topic pain a l'ancienne water temperature By java2d 4 years 11 months ago	2	By java2d 4 years 11 months ago
Normal topic Looking for best Ciabatta recipe using DLX (aka Ankarsrum or electrolux) By DanAyo 7 years 10 months ago	3	By Karen 4 years 11 months ago
Normal topic Bumps on Sides of Loaf By ellens 4 years 11 months ago	4	By ellens 4 years 11 months ago
Normal topic Calculating preferment for formula without one By hydestone 4 years 11 months ago	4	By gavinc 4 years 11 months ago
Normal topic Lousy starter? By alan856 4 years 11 months ago	1	By Our Crumb 4 years 11 months ago
Normal topic BBA Deli Rye bread -- overproofed? Under-kneaded? By byronium 4 years 11 months ago	1	By The Roadside P… 4 years 11 months ago
Normal topic Long room temperature proof with small amount of yeast By LukeFl 4 years 11 months ago	1	By Anonymous 4 years 11 months ago
Normal topic Durum versus Semolina By theuglymut 4 years 11 months ago	5	By theuglymut 4 years 11 months ago
Normal topic Using starter after overnight refrigeration By chelseasf 4 years 11 months ago	2	By yozzause 4 years 11 months ago
Hot topic Why is my dough so sticky? By sunnyvale_bread 4 years 11 months ago	18	By bagelmouse 4 years 11 months ago
Normal topic Expanded starter use details needed By alan856 4 years 11 months ago	8	By alan856 4 years 11 months ago
Normal topic Crispy crust vs. brown rice flour By bestofabadoven 4 years 11 months ago	0	n/a
Normal topic Pain Au Bacon FWSY Feedback By GrainsAndGains 4 years 11 months ago	0	n/a
Normal topic Should I shape before or after cold retarding? By icantbakeatall 4 years 11 months ago	2	By Benito 4 years 11 months ago
Normal topic A tip for warming dough By UpsideDan 4 years 11 months ago	4	By BernardH 4 years 11 months ago
Normal topic Question about an over night Pain de Champagne bulk fermentation using Ken Forkish's recipe. By Surfcast23 4 years 11 months ago	2	By Surfcast23 4 years 11 months ago
Normal topic FWSY "Overnight" Country Brown - failure to success By pinot59 5 years 1 month ago	3	By dmsnyder 4 years 11 months ago
Normal topic Ideas on my third fail? By alan856 5 years ago	11	By idaveindy 4 years 11 months ago
Normal topic Tasteless Bread By Colorado Man 5 years ago	7	By semolina_man 4 years 11 months ago
Normal topic Sourdough with semolina soaker By UpsideDan 5 years ago	4	By newchapter 5 years ago
Normal topic Wheat By Colorado Man 5 years ago	0	n/a
Normal topic Reducing temp from 500 deg to 350 in gas oven By alan856 5 years ago	4	By BobBoule 5 years ago
Normal topic steam on top By MoonshineSG 5 years ago	0	n/a