I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling sound) soon starts... read more →
I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last weekend and had great resul... read more →
Hi Everyone,I plan to spend the coming week in pursuit of a really good sourdough Baguette. My wife and I visit France regularly and some of the bread is w... read more →
Every now and then you have a day were it all comes together right!After my initial success with a longer refrigeration time, I attempted four loaves yeste... read more →
So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two wild-yeast starters in... read more →
Hi ThereI am new to this forum.I am having issue's with baking round Boules in my wood-fired oven. I seem to always get an irregular shape, never a nic... read more →
I’ve made bread for many years using bakers’ yeast and have always followed the original instructions I was given which involve sifting f... read more →
I don't know if this has made it on the blog in the past but I thought I would share it. I found it interesting because it goes into the science of sou... read more →
