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Irish Soda Bread
 Views: 443
Posted by Paul
Jan 14, 2004
in Paul's Breads
 
My "Ferrari" italian pizza oven ;-)
 Views: 217
Posted by yemu
Jun 13, 2010
in JH Pizza Dough
 
How to transfer dough from couche to peel
 Views: 198
Posted by Paul
Aug 15, 2010
in Paul's Breads
 
BHB 40% Rye
I got the recipe for this bread off the TheBackHomebakery.com website when Mark Sinclair had them posted (since removed as he's now baking these professionally).

What you see here is a slight adaptation of Mark's recipe, as I changed the finish and didn't use poppy seeds on top.

Turns out, however…
 Views: 185
Posted by Paul
Apr 04, 2010
in Paul's Breads
 
Rye Walnuts - Crumb
 Views: 172
Posted by lello
Sep 13, 2010
in Lello's bread

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P1010020
 Views: 170
Posted by Steve
Nov 30, 1999
in burntloafer (Steve)
 
Active Dry Yeast
Larger textured than Instant dry, this yeast is usually allowed to activate in warm, sometimes sweetened, water before being added to the dough.
 Views: 87
Posted by Paul
Sep 14, 2010
in Paul's Breads
 
Butter buns
 Views: 140
Posted by lello
Sep 12, 2010
in Lello's bread
 
Corn Bread
 Views: 50
Posted by KnackeredBaking
May 02, 2012
in Corn Bread
 
P1010035
 Views: 65
Posted by Steve
Nov 30, 1999
in burntloafer (Steve)

Recent Comments RSS

In loaves 1 By Paul Sep 18, 2010
In P1010011 By Paul Aug 08, 2010

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