Lean Doughs

Topic / Topic starter Replies Last post
Normal topic Pizza Tip
by strikingtwice » Thu, 2014-01-02 07:52
8
by Nina
Wed, 2015-11-11 23:11
Normal topic Bread Storage Thread
by strikingtwice » Sun, 2011-08-28 08:01
2
by Nina
Wed, 2015-11-11 23:11
Normal topic kaiser rolls
by bobku » Wed, 2015-07-22 03:16
14
by tomtomp
Tue, 2016-05-31 11:25
Normal topic Vietnamese Style Baguette
by Anonymous » Mon, 2012-08-13 16:53
4
by daveroe
Wed, 2015-11-11 23:11
Normal topic Baguette - pan versus baking stone
by Anonymous » Tue, 2012-09-04 17:38
3
by Milan
Wed, 2015-11-11 23:11
Normal topic Calling all breadheads!
by Nina » Wed, 2014-08-27 12:25
19
by Nina
Wed, 2015-11-11 23:11
Normal topic Flour info
by strikingtwice » Fri, 2011-10-14 14:05
5
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Autolyse and Preferments
by bobku » Tue, 2015-10-06 04:57
11
by bobku
Wed, 2015-11-11 23:11
Normal topic Lavash
by strikingtwice » Tue, 2012-12-11 11:22
6
by Nina
Wed, 2015-11-11 23:11
Normal topic Lye Pretzels
by redeemed763 » Fri, 2015-02-13 17:54
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Is it better to freeze bread dough or a finished loaf?
by strikingtwice » Sat, 2011-12-10 22:32
8
by philswife
Mon, 2016-06-13 13:43
Normal topic How to make bread dough ahead of time?
by labradors » Sun, 2016-02-14 13:55
12
by jacob burton
Fri, 2016-02-26 09:43
Normal topic Baguette w/poolish
by imastudent » Sun, 2013-02-24 10:05
1
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Preferments
by bobku » Thu, 2015-05-07 04:57
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic No Knead Raisin Walnut
by esavitzky » Sat, 2012-01-21 19:12
9
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Some of my breads after listening to the bread series
by Ulrich Verstraete » Fri, 2016-03-11 06:17
4
by jacob burton
Mon, 2016-03-21 13:38
Normal topic active v instant yeast
by wamoomaw » Fri, 2013-05-10 13:08
4
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Flat Bread, thin crust Pizza dough.
by Wartface » Sun, 2015-05-24 22:17
2
by Wartface
Wed, 2015-11-11 23:11
Normal topic Singapore Climate
by Anonymous » Sun, 2012-06-10 03:20
11
by Nina
Wed, 2015-11-11 23:11
Normal topic Different Steaming Method & A Question
by Anonymous » Mon, 2013-10-14 10:31
6
by Wartface
Wed, 2015-11-11 23:11
Normal topic Bakers Percentage
by agbakery » Tue, 2015-06-16 07:11
2
by agbakery
Wed, 2015-11-11 23:11
Normal topic Scoring bread before baking
by lkassianik » Sun, 2012-08-05 18:25
5
by jacob burton
Sun, 2015-12-20 19:52
Normal topic Whole Grain Breads
by esavitzky » Tue, 2012-09-04 13:36
4
by skflyfish
Wed, 2015-11-11 23:11
Normal topic Potato Water
by lrsshadow » Tue, 2014-01-14 04:46
4
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic Been spending some time on King Arthur's website
by strikingtwice » Wed, 2011-09-28 20:46
6
by esavitzky
Wed, 2015-11-11 23:11
Normal topic My first time baguette
by Gadzik » Thu, 2015-10-01 08:56
3
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Bubbly crust
by Anonymous » Mon, 2012-09-24 16:53
8
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Baking Time And Temperature
by leo » Tue, 2015-01-27 19:55
2
by leo
Wed, 2015-11-11 23:11
Normal topic Bread Calculator
by strikingtwice » Mon, 2011-12-05 18:02
3
by CJ
Wed, 2015-11-11 23:11
Normal topic Any ideas for wheat-free bread?
by labradors » Sat, 2016-01-23 06:34
2
by labradors
Sat, 2016-01-23 11:30
Normal topic Converting volume to weight and other questions
by strikingtwice » Thu, 2013-02-21 10:24
2
by labradors
Wed, 2015-11-11 23:11
Normal topic Baguettes....
by Wartface » Fri, 2015-04-24 21:07
17
by jacob burton
Wed, 2016-03-09 10:26
Normal topic No Knead White
by esavitzky » Tue, 2011-12-27 10:07
3
by Nina
Wed, 2015-11-11 23:11
Normal topic Moroccan Bread
by RobynH » Thu, 2016-03-03 12:43
1
by jacob burton
Sun, 2016-03-06 17:13
Normal topic Focaccia - Question on Kneading instead of Using Electric Mixer
by Anonymous » Wed, 2013-05-08 06:34
3
by Marco099
Wed, 2015-11-11 23:11
Normal topic Bagels and Pretzels
by bobku » Wed, 2015-05-20 11:28
3
by Ed_f
Wed, 2015-11-11 23:11
Normal topic Whole Wheat Loaf
by Brad » Thu, 2012-03-22 13:18
12
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Freezing Lahey's No Knead cooked loaves
by strikingtwice » Mon, 2013-09-30 20:00
3
by aliyahtaylah
Wed, 2015-11-11 23:11
Normal topic Preserving (un)baked sourdough (loafs)
by Pete » Mon, 2015-06-08 01:48
3
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Lodge cast iron loaf pans
by strikingtwice » Thu, 2012-07-12 12:13
5
by lrsshadow
Wed, 2015-11-11 23:11
Normal topic types of flour brands
by Anonymous » Wed, 2012-08-15 09:17
5
by Milan
Wed, 2015-11-11 23:11
Normal topic Hydration question
by Shepherd » Thu, 2014-01-02 14:27
8
by jacob burton
Wed, 2015-11-11 23:11
Normal topic 1st attempt at Lahey's No-Knead as a Loaf
by strikingtwice » Thu, 2011-09-01 13:51
4
by strikingtwice
Wed, 2015-11-11 23:11
Normal topic Diastatic Malt Powder
by bobku » Sat, 2015-08-29 07:10
4
by bobku
Wed, 2015-11-11 23:11
Normal topic Parchment paper
by Anonymous » Tue, 2012-09-04 18:45
11
by esavitzky
Wed, 2015-11-11 23:11
Normal topic Old dough preferment, home milled flour
by QC » Thu, 2014-12-11 14:04
6
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Yeast measurements
by CJ » Fri, 2011-11-25 11:21
19
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Bulk Fermentation
by bobku » Wed, 2015-11-04 04:36
4
by Dave Mott
Mon, 2015-11-30 19:11
Normal topic Gluten-free bread recipes?
by strikingtwice » Wed, 2013-01-09 15:42
5
by labradors
Wed, 2015-11-11 23:11
Hot topic Ciabatta bread... (Page: 1, 2)
by Wartface » Sun, 2015-02-22 23:23
89
by Wartface
Wed, 2015-11-11 23:11
Normal topic Baking soda Bath
by CJ » Fri, 2011-12-16 15:22
6
by Lance.W
Wed, 2015-11-11 23:11
Normal topic Wet sticky dough
by xynzee » Fri, 2016-02-19 05:30
3
by jacob burton
Mon, 2016-02-22 14:00
Normal topic Modernist cuisine baking steel
by strikingtwice » Mon, 2013-04-15 12:17
6
by Marco099
Wed, 2015-11-11 23:11
Normal topic Bagels
by bobku » Fri, 2015-05-08 05:47
11
by jacob burton
Wed, 2015-11-11 23:11
Normal topic No Knead Rye
by esavitzky » Sun, 2012-01-29 21:03
14
by jcbaum
Wed, 2015-11-11 23:11
Normal topic European flours
by Ulrich Verstraete » Fri, 2016-03-18 05:01
2
by markd
Sat, 2016-04-23 13:17
Normal topic Bread sizes for loaf pan
by strikingtwice » Tue, 2013-07-09 08:29
7
by GreenBake
Wed, 2015-11-11 23:11
Normal topic Neapolitan Pizza
by Nina » Sun, 2015-05-31 08:59
14
by jacob burton
Wed, 2015-11-11 23:11
Normal topic Brick bread oven
by chefme757 » Sun, 2012-06-17 20:24
3
by BrianShaw
Wed, 2015-11-11 23:11
New posts
No new posts
Hot topic with new posts
Hot topic without new posts
Sticky topic
Locked topic
Subscribe to RSS - Lean Doughs

Newest Forum Topics

I’ve seen various TV shows where a health inspector uses a device to measure the cleanliness of a kitchen surface.

Does anyone know about where these devices can be found?

Comments: 1

Hello! Nice to meet you all, my name's Rose and I'm new here! :) 

Comments: 3

Is there an updated link to take the quiz for the knife skills podcast?  There was one given in the comments section of the podcast, but it is a broken link

Thanks

 

Comments: 2

Hi I had succes The first time I watch the video on sourdough starter and how to make a boule, it must have been a fluke as now 2 and half weeks of trying and almost 4kgs of flour later I cannot get my starter to float, I told 2 of my friends about the videos and they have been trying for a week and they havent been able to make the starter float either, 2 of us are using filtered water and 1 is using rain water so I doubt if its the water, we are in winter in Melbourne Australia so the temp inside the house is min 8c max 19c weve all been following the instructions closely, Ive even tried

Comments: 1

For a while, I've wanted to experiment with a "Peanut Butter and Jelly Bread." Given how well the Brioche Hamburger Buns have turned out, with all their buttery goodness, I'm considering using Jacob's Brioche loaf recipe as a starting point. 

I have googled around for existing "Peanut Butter and Jelly Bread" recipes, but most of them seem just to swirl the peanut butter and jelly into the dough, producing something that would be difficult to slice, toast and handle. 

Comments: 6