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1. Tartine crust disappears ;-)

   ... I have not achieved the large irregular holes shown in the book yet). My biggest stumbling block at the moment is the crust. ... the latest replies. A little extra info about the baking process: farinam- The pyrex dish goes into the oven as it's switched on, and ...

   bakerjohn - 2011-08-16 18:57 - 26 comments

2. First Sourdough Success... A.K.A. Happiness is a Fresh Baked Loaf of Bread

   ... I decided to make the Sourdough Pilgrimage.   In hindsight, it was not the greatest idea ever to jump straight into ... all something to do with you, rather than the time-proven process itself). reply ...

   thefmz - 2009-12-18 08:59 - 6 comments

3. Dough continues to be sticky after several kneads...

   ... kneading (With oil used every time on the board plus some in the bowl) followed by 10 minutes or 1 hour breaks, it seems the dough gets ... Do you or anyone else have a video tutorial of the kneading process? I try to fold the dough 10 times quickly, but would like to know if I ...

   hiver - 2011-07-15 22:41 - 8 comments

4. Sourdough Bagels

   ... batch. This is a version of Robotchef's recipe posted in Dan Lepard's forum, but tweaked, and made sourdough. The taste is far ... I can guide you through the picture process if you'd like Tony. You can still do it with Dial Up.Maedi ...

   SourDom - 2015-08-26 20:42 - 69 comments

5. Rock Hard Reviews - Does it Really Work? Ingredients, Side Effects & Customer Reviews!

   ... sex performance booster that reportedly prolongs time spent in bed by encouraging the release of naturally occurring stiff fluid and ... It promotes long-term tenacity. It is simple to process and absorb. No adverse consequences are understood to exist. It ...

   nylaaazaara - 2024-04-24 21:23 - 0 comments

6. Making my own Pizza Oven. Anyone else done this?

   ... from my first blog entry. I'm getting into baking bread in a big way. My family says the smell of fresh bread really makes a house ... dry out. then light a SMALL fire inside to help the drying process.  I left mine for a week or two befor I light a proper fire.  This ...

   MattyW - 2012-04-02 07:55 - 11 comments

7. Why make high hydration dough?

   ... for his basic loaf. Hydration was 75% and the loaf was made in a day after creating a leaven overnight. Although the result was reasonably ... is essentially done to accelerate an otherwise natural process. Fundamentally, though, kneading is an acceleration technique. Where it ...

   gongoozler - 2012-08-17 21:38 - 4 comments

8. Two heads are better than one, so....

   ... End of range. Bonus! Currently have tomorrow's bake in the fridge getting sour ... hopefully ... and about to take my new pasta ... nastiest one ever to be put in a kitchen. We are in process of building new house with a new you-beauty-oven.... CANT WAIT but the ...

   Bill44 - 2006-07-19 08:06 - 19 comments

9. Vision 20 Reviews: Can Vision 20 Enhance Your Vision and Performance?

   ... for protecting the eyes and improving your vision. In this Vision 20 review, we will be taking a closer look at what the ... Continue reading this Vision 20 review to know the working process of the formula in the next section. Click Here to Buy Vision 20 ...

   adamsbretas - 2024-08-02 19:33 - 0 comments

10. Why bulk fermenting plus final prooving for sourdough bread?

    My question in short: would just one rising period work for sourdough bread? I have been ... times vary. I have gotten into the habit of bulk fermenting in a big bowl; when its doubled I shape the dough. This is followed by  the ... that several of you do only one bulk ferment or prooving process, and some of you also stick the dough right into the oven whilst the ...

    dorisw - 2011-10-16 09:44 - 6 comments

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