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I have been baking largely from the fridge in the last few weeks (ie dough taken from fridge and put straight into hot oven). I...
Yup. I can say it makes very, very good bread...even if mine is slightly overproved. The bread is so soft and moist, the crust is...
Hi, What can you do to bring out more "sour" flavor to sourdough bread? Are there ingredients or steps that can be done in the...
Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread...
version of the Thom Leonard recipe in Maggie Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783...
Well here is my first loaf from a real baking pot, not the pyrex bowl: [img]http://www.northwestsourdough.com/dec3d.jpg[/img]...
Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to...
This morning's bake. A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1713.jpg[/img] Here is the the studded loaf! Jeremy
[img] http://i3.photobucket.com/albums/y85/jergra/CIMG1711.jpg[/img] my latest loaf, may not bake till after Christmas too busy!...