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  1. just when you think you've got it...

    ... oven then for a friend.   Thanks a million,   Olivier Category:  Beginners ... the method mentioned above by Mr Punchy and I know a lot of people swear by it, but I get more consistent results using a stinking hot cast ...

    Olivier - 2012-07-06 11:34 - 10 comments

  2. how on earth do you successfully transfer proofed loaves to a hot dutch oven...?

    ... the sides of the paper. It worked well. Ive also heard of people using a baking stone and putting a cold pot on top of it. I haven't ... reply Olivier 2012 October 12 been ...

    wishfish - 2012-10-11 21:11 - 9 comments

  3. hydration of the sponge?

    Olivier's blog G'day! I am currently using the 1-2-3 method. ... (the mix I make before bulk rising). What hydration do people make it and why? I never actually calculated it until recently but ... would that change anything?   Cheers,   Olivier Thraundil 2012 August 18 ...

    Olivier - 2012-08-18 10:30 - 2 comments

  4. hydration?

    G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my ... so would love any suggestions.   cheers,   Olivier Category:  Beginners ... reply Olivier 2012 July 6 Thank you ...

    Olivier - 2012-07-05 13:54 - 5 comments

  5. flour, protein, starter

    ... is more sour.   Thanks for any comment!   Olivier Category:  Beginners ... it is likely to be a bit on the alcoholic side.  Some people drain it off others just mix it back in. Absolutely not related to ...

    Olivier - 2012-09-11 17:54 - 6 comments

  6. don't I need a sponge?

    ... starter for all her recipes?   Many thanks,   Olivier ps on the bench now is the sponge for Ed and Jean Wood's spelt ... about the second proofing as well? I know that a lot of people like the idea of retardation to fit baking into their lives. my wife ...

    Olivier - 2012-09-18 14:34 - 12 comments

  7. torn skin

    ... do or should have done to correct the problem? cheers, Olivier Category:  Beginners ... bread. )     Then cold drafts can be a problem. People walking in and out, leave the door open. 7: Too much Semolina ...

    Olivier - 2012-10-16 12:16 - 3 comments

  8. proofing in the fridge

    ... and still get a nice spring?   Many thanks,   Olivier Category:  Beginners ... of the fridge, the extra time just over-proved it.  Some people go straight from the fridge to the oven, others take it out while the ...

    Olivier - 2012-07-30 18:58 - 4 comments