Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Greenstein's Jewish Rye ....flat By rubato456 16 years 2 months ago	2	By rubato456 16 years 2 months ago
Normal topic simplest bread formula, please? By redcatgoddess 16 years 2 months ago	10	By redcatgoddess 16 years 2 months ago
Normal topic high extraction flour By tony 17 years 11 months ago	3	By tony 16 years 2 months ago
Normal topic But I hadn't planned on it!! By Anonymous 16 years 2 months ago	3	By Anonymous 16 years 2 months ago
Normal topic ww sourdough Glezer Essential Columbian a le petit boulanger By rubato456 16 years 2 months ago	0	n/a
Normal topic The recession and artisan bakeries/baking - your thoughts please By duncang 16 years 2 months ago	7	By Traci 16 years 2 months ago
Normal topic Shaping practice for an amature? By cdnDough 16 years 2 months ago	8	By cdnDough 16 years 2 months ago
Normal topic You spin me right round! By Anonymous 16 years 2 months ago	6	By Paddyscake 16 years 2 months ago
Normal topic sourdough miche HUGEMONGOUS By rubato456 16 years 2 months ago	4	By rubato456 16 years 2 months ago
Normal topic 90 % hydration ww sourdough ciabatta By rubato456 16 years 2 months ago	1	By Eli 16 years 2 months ago
Normal topic Baguette scoring By Pablo 16 years 2 months ago	7	By Pablo 16 years 2 months ago
Hot topic Tighter baguette shaping and my second visit to Anis Bouabsa's bakery By Janedo 16 years 2 months ago	37	By hansjoakim 16 years 2 months ago
Normal topic Ciabatta vs Baguette By Anonymous 16 years 2 months ago	7	By Mini Oven 16 years 2 months ago
Normal topic Pre-Ferment Questions By Anonymous 16 years 2 months ago	12	By Anonymous 16 years 2 months ago
Normal topic The oven spring is nothing short of athletic! By Anonymous 16 years 2 months ago	4	By Anonymous 16 years 2 months ago
Normal topic reinhart ww ciabatta By rubato456 16 years 2 months ago	2	By rubato456 16 years 2 months ago
Normal topic grenstein's corn rye sans yeast? By rubato456 16 years 3 months ago	5	By dmsnyder 16 years 2 months ago
Normal topic slashing or crust problem? By rubato456 16 years 3 months ago	2	By rubato456 16 years 3 months ago
Hot topic French bread (large Boule) sponge-like crumb By bakingmad 18 years 6 months ago	29	By Patf 16 years 3 months ago
Hot topic How flours relate to hydration level, texture, and flavour By Pablo 16 years 3 months ago	21	By Soundman 16 years 3 months ago
Normal topic there will be no crumb pix for this bread By rubato456 16 years 3 months ago	2	By rubato456 16 years 3 months ago
Normal topic Biga---overdone? salvage? By Anonymous 16 years 3 months ago	1	By Mini Oven 16 years 3 months ago
Normal topic Did I kill it? By Traci 16 years 3 months ago	2	By Traci 16 years 3 months ago
Normal topic doubling delayed fermentation recipes By obrien1984 16 years 3 months ago	3	By pmccool 16 years 3 months ago
Hot topic Straight from refrigerator to oven? By jeffesonm 16 years 3 months ago	25	By jeffesonm 16 years 3 months ago