French Rustic Baguette Italian
This page discusses the principles of French / Rustic / Baguette / Italian bread. After making sandwich . . . that's where the thick skin will form. * The [[Glossary|couche]] if you use it, also puts more flour . . .
2K - last updated 2020-03-20 23:17 UTC by Dan
Frequently Asked Questions
Q: Do I need a bread machine? A: Nope, you don't need a bread machine. The guy in the video doesn't use . . . For me it's just a convenient place for the [[Glossary|pre-ferment]] to rise, and later, the dough . . .
1K - last updated 2020-03-06 01:31 UTC by Dan
Glossary
I'll add to this glossary as I use the words - or people have questions. ||ambrosia batter||see pre-ferment . . .
1K - last updated 2022-02-22 11:54 UTC by Dan
HomePage
=Sourdough Blog & Techniques= On this page you'll find discussions about keeping a sourdough and working . . . Asked Questions]] * [[Recipes]] * [[Books]] * [[Glossary]] * [[Videos]] ===To Do=== * [http://bonmot.ca/Sourdough/index.cgi?search=AddPhoto . . .
1K - last updated 2022-12-05 19:52 UTC by Dan
4 pages found.