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1. Light Rye & Light Wholemeal Rustic Pain au Levain

   ... is considered very high for Parisians whose standard baguette hydration is 67% and that that is the reason why this bread is shaped ... time for me to try making all the scrumptious breads in the forum. Thanks, all, for taking the time to write out your recipe and method. ...

   shiao-ping - 2015-08-26 20:48 - 25 comments

2. Ascorbic acid

   ... that the French legal definition of for example a “baguette de tradition Francaise”, excludes the use of ascorbic acid, would ... I think it a great shame that some are trying to take this forum over for their own ideological ends. It's a breadmaking forum, not a ...

   JohnD - 2011-08-05 19:02 - 156 comments

3. enzyme bread tech

   ... can have this every day, or twice a day a la Parisienne baguette. I know elsewhere John has written he thinks "rustic" style is modern ... the parameters you describe., and its obvious from the forum on this site and others, that maintenance of starter and consistency is ...

   JohnD - 2011-05-06 01:14 - 100 comments

4. Home Bread

   ... light.  It is shaped like a batard but tastes like baguette crumb to me with lovely open holes and a hint of sweetness to it, ... I call mine Saturday bread, because every Saturday morning I bake 2 loaves for the week. I have simplified my formula and make a nice ... much sugar?   This was the loaf (1). sourdough.com/forum/hello-brazil reply ...

   shiao-ping - 2015-08-26 20:51 - 47 comments

5. Pain a l’Ancienne (two modified versions)

   ... The things I learn in this forum keeps my mouth constantly agape. reply ... the baguettes.  I tried your formula and used Reinhart's baguette-shaping and baking instructions for pain à l'ancienne, and it came ...

   shiao-ping - 2015-08-26 20:48 - 36 comments

6. Crystal Waters

   ... bread is essentially the same was a recent comment in our forum. The poster, chembake, was referring to technical characteristics rather ... ART 12 - Organic Sourdough Wholemeal Baguette ART 11 - Organic Sourdough Sifted ...

   lesleymaureen - 2016-12-05 23:32

7. Knead Help

   ... tension does help it hold its shape. I use either Hamelman's baguette shaping technique, or for longer baguettes, Gerard Rubaud's. Here are ... Teresa  here on this site.  She also has a sourdough forum and has even written a book on sourdough baking -   ...

   beresford - 2011-03-28 03:04 - 17 comments

8. Panettone for you guy's!

   ... pannetone recipe that Jack Lang posted on the brick oven forum several months ago. It comes from ?Cresci ? The Art of Leavened Dough? by ... see how TP's "gungho starter" works cheers Dom PS Baguette pics soon on the other thread reply ...

   Jeremy - 2006-12-29 01:46 - 72 comments

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