Artisan Baking

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Bertinet's Cardamom Prune Bread
By Laeth 7 years 11 months ago
2 By Laeth 7 years 11 months ago
Fünfkornbrot
By semolina_man 7 years 11 months ago
2 By semolina_man 7 years 11 months ago
Can I bake at 300C or more?
By udi bread 7 years 11 months ago
6 By MichaelLily 7 years 11 months ago
Final Proof Vs shape the next day
By udi bread 7 years 11 months ago
12 By udi bread 7 years 11 months ago
I LOAF my bread but what's happening!
By thefamarcist 7 years 11 months ago
5 By Mini Oven 7 years 11 months ago
High hydration questions
By Coolchinchilla 7 years 11 months ago
2 By Lazy Loafer 7 years 11 months ago
Troubleshooting dense bread (Ken F. - Saturday Bread)
By alpertheidiot 7 years 11 months ago
8 By Mini Oven 7 years 11 months ago
Taloa
By mkelly27 13 years 8 months ago
3 By Basque Baker 7 years 11 months ago
Vierkornbrot
By semolina_man 7 years 11 months ago
2 By semolina_man 7 years 11 months ago
Scorring problem
By fechetm 7 years 11 months ago
10 By estherc 7 years 11 months ago
Baguette
By Basque Baker 7 years 11 months ago
18 By kendalm 7 years 11 months ago
Loaf autopsy - what went wrong?
By young_and_poolish 7 years 11 months ago
10 By MichaelLily 7 years 11 months ago
what am I doing wrong? naturally leavened, high hydration bread baking.
By lommegastronom 8 years ago
15 By Lazy Loafer 7 years 11 months ago
First artisan loaf
By Coolchinchilla 7 years 11 months ago
8 By Coolchinchilla 7 years 11 months ago
wearever insulated bakeware?
By Heidyth 7 years 11 months ago
2 By Heidyth 7 years 11 months ago
Bread baking class recommendations?
By nonaggie 7 years 11 months ago
7 By thebakerstage 7 years 11 months ago
Help with larger batches of dough
By craigw9292 7 years 11 months ago
9 By craigw9292 7 years 11 months ago
Photo of first loaf
By Coolchinchilla 7 years 11 months ago
2 By Coolchinchilla 7 years 11 months ago
Lean 100% whole wheat bread?
By JMonkey 18 years 1 month ago
5 By AndyPanda 7 years 11 months ago
Kaiser Rolls
By Wernerg 7 years 11 months ago
6 By Wernerg 7 years 11 months ago
Dreikornbrot
By semolina_man 8 years ago
1 By pmccool 7 years 11 months ago
Croissant production...what type of flour do you use?
By SweetLuci 8 years ago
2 By Mr. Waffles 8 years ago
Reproducing a 1970s Midwestern Kaiser Roll
By Zermatt 8 years ago
8 By kenlklaser 8 years ago
Looking for that best oven spring
By enchant 8 years ago
14 By leslieruf 8 years ago
Cold autolyse vs warm autolyse
By stephaniedan 8 years ago
6 By RoundhayBaker 8 years ago