Page not found
Search results
-
Loaf #12
jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye flour: 15g ...
jaywoo - 2013-05-11 23:06 - 0 comments
-
Loaf #13
jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye ... These pictures on Flickr 1 of 2 - www.flickr.com/photos/jaywoo/8740081655/lightbox/ 2 of 2 - ...
jaywoo - 2013-05-16 22:19 - 0 comments
-
loaf #8
jaywoo's blog The same recipe as #7.A touch doughy in the lower ... 2013 April 23 Hi jaywoo, I would think about lowering your bake temperature. Heat it right ...
jaywoo - 2013-04-23 10:16 - 3 comments
-
Recipes
SourDom's blog Recipes: Pane Francese (1) Starter: 1 ... jaywoo 2013 March 31 Thank you ... 2013 April 1 Hello jaywoo, You didn't say exactly what you were doing for your dough ...
SourDom - 2008-05-10 07:21 - 13 comments
-
Loaf #11
jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye ... jaywoo 2013 May 11 Thanks :) ...
jaywoo - 2013-05-08 11:36 - 5 comments
-
loaf #19
jaywoo's blog Recipe Water : 325g Laucke organic ... 2013 June 11 Hi Jaywoo, I put this sort of thing down to practice. As you get familiar ...
jaywoo - 2013-06-05 20:35 - 2 comments
-
Loaf #7
... jaywoo's blog I spotted the below recipe on another site, thought I'd give ...
jaywoo - 2013-04-18 06:24 - 2 comments
-
Long retard
jaywoo's blog I tried a 'Pane Francese' recipe, it felt too wet, ...
jaywoo - 2013-04-05 10:15 - 0 comments
-
Loaf #9
jaywoo's blog I used the same white/rye recipe that I’ve used ...
jaywoo - 2013-04-25 17:12 - 0 comments
-
loaf #5
jaywoo's blog I tried the ‘Pane Francese (1)’ recipe for a ...
jaywoo - 2013-04-09 15:20 - 0 comments