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1. Loaf #12

   jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye flour: 15g ...

   jaywoo - 2013-05-11 23:06 - 0 comments

2. Loaf #13

   jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye ... These pictures on Flickr 1 of 2 - www.flickr.com/photos/jaywoo/8740081655/lightbox/ 2 of 2 - ...

   jaywoo - 2013-05-16 22:19 - 0 comments

3. loaf #8

   jaywoo's blog The same recipe as #7.A touch doughy in the lower ... 2013 April 23 Hi jaywoo, I would think about lowering your bake temperature.  Heat it right ...

   jaywoo - 2013-04-23 10:16 - 3 comments

4. Recipes

   SourDom's blog Recipes: Pane Francese (1) Starter: 1 ... jaywoo 2013 March 31 Thank you ... 2013 April 1 Hello jaywoo, You didn't say exactly what you were doing for your dough ...

   SourDom - 2008-05-10 07:21 - 13 comments

5. Loaf #11

   jaywoo's blog Recipe Water : 325g Bread flour : 385g Rye ... jaywoo 2013 May 11 Thanks :) ...

   jaywoo - 2013-05-08 11:36 - 5 comments

6. loaf #19

   jaywoo's blog Recipe Water : 325g Laucke organic ... 2013 June 11 Hi Jaywoo, I put this sort of thing down to practice.  As you get familiar ...

   jaywoo - 2013-06-05 20:35 - 2 comments

7. Loaf #7

   ... jaywoo's blog I spotted the below recipe on another site, thought I'd give ...

   jaywoo - 2013-04-18 06:24 - 2 comments

8. loaf #5

   jaywoo's blog I tried the ‘Pane Francese (1)’ recipe for a ...

   jaywoo - 2013-04-09 15:20 - 0 comments

9. Loaf #10

   jaywoo's blog Recipe Water : 325g Bread flour : 385g ...

   jaywoo - 2013-05-05 22:11 - 0 comments

10. 3 bakes thus far

    jaywoo's blog A little history prior to joining this site. ...

    jaywoo - 2013-03-30 22:08 - 0 comments

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