The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Welcome to The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts.
This site contains featured recipes, lessons, book reviews, a community forum and recipe exchange, and baker blogs. So please take some time to look around.
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Mini's Favorite 100% Rye

Minis Favorite Rye

Improvised Graham Flour Boules

Graham Flour Bread

Gérard Rubaud Miche

Gerad Rubaud Miche

Recent Forum Posts

Old vs. New Starter & Food Flavor Enhancement

Posted by Wild-Yeast in the Artisan Baking forum 3 hours 46 min ago

Old vs. New Starter & Food Flavor Enhancement

Posted by Wild-Yeast in the Artisan Baking forum 3 hours 48 min ago

Beginning of Spring!

Posted by SylviaH in the General forum 6 hours 5 min ago

Posted by oskar270 in the Cookies, Cakes, and Pastries forum 7 hours 31 min ago

Posted by oskar270 in the General forum 7 hours 32 min ago

Hello from Seattle

Posted by joaninha in the Introductions and Ideas forum 7 hours 43 min ago

Half-cooked bread

Posted by Hallux in the Misc. forum 9 hours 36 min ago

BBQ to Brick Oven...

Posted by Amberh11 in the Pizza, focaccia, and flat breads forum 10 hours 57 min ago

Book suggestion

Posted by 00Eve00 in the Books forum 13 hours 48 min ago

First loaf from my new pan

Posted by qahtan in the General forum 13 hours 50 min ago

French Flour in the UK - Wessex Mill

Posted by Doughtagnan in the Ingredients forum 14 hours 7 min ago

Greetings From Oregon - or - My First Post

Posted by the_perch in the Introductions and Ideas forum 15 hours 49 min ago

Viking 7qt-Are they any good? No reviews on the website

Posted by Doc Tracy in the Baking Equipment forum 16 hours 24 min ago

Posted by culinaryinsanity in the General forum 16 hours 25 min ago

Can anyone suggest a very basic bread machine for a beginner?

Posted by millironk in the Baking Equipment forum 18 hours 46 min ago

Recent Baker Blog Entries

Three cheers for ears!!

By bnom 7 hours 35 min ago

Building a "repertoire" of breads; and celebrating an anniversery

By davidg618 12 hours 32 min ago

White Sourdough & Dan Lepards Walnut Bread

By Doughtagnan 16 hours 33 min ago

By Shiao-Ping 18 hours 4 min ago

By jennyloh 23 hours 29 min ago

5-grain Sourdough with Rye Sourdough from Hamelman's "Bread"

By dmsnyder 1 day 4 hours ago

3/16/10 - Everything (I had laying around in my pantry) Levain

By breadbakingbassplayer 1 day 12 hours ago

Pretzel Baking........

By Sedlmaierin 2 days 2 hours ago

Sam Fromartz's Baguettes

By ehanner 2 days 11 hours ago

My Favorite Rye

By ehanner 3 days 3 hours ago

All blog activity...

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Advanced Topics, Professional Concerns, and Off Topic Forums

The second rise...

Posted by Frequent Flyer in the Advanced Topics forum 5 days 17 hours ago

Posted by Faith in Virginia in the Off Topic forum 1 week 15 hours ago

Stuffed Cabbage recipe?

Posted by davidg618 in the Off Topic forum 1 week 3 days ago

Case study project

Posted by Cath in the Professional Concerns forum 1 week 4 days ago

@floydm -could you show a count of views for threads?

Posted by subfuscpersona in the Off Topic forum 1 week 6 days ago

Open letter to "my teacher"

Posted by proth5 in the Off Topic forum 2 weeks 1 hour ago

Steamed Bread Chemistry ?

Posted by inlovewbread in the Advanced Topics forum 2 weeks 3 hours ago

Anyone know the laws controling home bread baking in North Carolina?

Posted by goer in the Off Topic forum 2 weeks 2 days ago

looking for bakery jobs (pastries)

Posted by sicilianbaker in the Professional Concerns forum 2 weeks 5 days ago

Posted by bobkay1022 in the Off Topic forum 3 weeks 13 hours ago

Many questions about bread chemistry and technique

Posted by kolobezka in the Advanced Topics forum 3 weeks 4 days ago

Bread Baking Dogs ... LOL!

Posted by JoMama in the Off Topic forum 3 weeks 5 days ago

Favorites

A selection of popular recipes on this site

Latest Comments in the Forums

By JeremyCherfas 16 min 8 sec ago in reply to Book suggestion

By BerniePiel 40 min 12 sec ago in reply to Half-cooked bread

By BerniePiel 40 min 13 sec ago in reply to Half-cooked bread

Soaking the Romertopf

By BerniePiel 50 min 37 sec ago in reply to Half-cooked bread

Half cooked bread.

By BerniePiel 1 hour 27 sec ago in reply to Half-cooked bread

Hope you don't mind

By Bertel 1 hour 30 min ago in reply to BBQ to Brick Oven...

I would also like to know how

By kimes 2 hours 49 min ago in reply to Can a whole wheat starter be used in French Bread?

What a wonderfully insightful

By kimes 2 hours 52 min ago in reply to Can a whole wheat starter be used in French Bread?

Bernie, did you soak the Römertopf?

By Mini Oven 3 hours 3 min ago in reply to Half-cooked bread

Overnight hoagie rolls

By rhomp2002 3 hours 17 min ago in reply to Bosch Universal Plus - size does matter

By fairnymph 3 hours 22 min ago in reply to Beginning of Spring!

Probe thermometers

By Mini Oven 3 hours 36 min ago in reply to Half-cooked bread

Have you tried adjusting the

By Caltrain 3 hours 56 min ago in reply to Half-cooked bread

Great idea, thanks Greg!

By dennismai 4 hours 9 min ago in reply to Recipe Sharing Web Site

By flournwater 4 hours 27 min ago in reply to Ammoniac

More Recent Comments...

Highest Rated Stories

Your First Loaf - A Primer for the New Baker

Posted 5 years 9 weeks ago

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Q & A with Peter Reinhart

Posted 2 years 25 weeks ago

Blueberry Cream Cheese Braid

Posted 4 years 38 weeks ago

Jason's Quick Coccodrillo Ciabatta Bread

Posted 2 years 45 weeks ago

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Posted 2 years 50 weeks ago

Memo's Brown Bread

Posted 2 years 48 weeks ago

Buttermilk Cluster

Posted 4 years 18 weeks ago

the latest video from The Back Home

Posted 1 year 29 weeks ago

Sourdough Ciabatta

Posted 2 years 49 weeks ago

Pierre Nury’s Rustic Light Rye - Leader

Posted 2 years 8 weeks ago

Posted 2 years 15 weeks ago

10 Minute Banana Bread

Posted 5 years 2 weeks ago

Latest Comments in the Advanced Forums

By firstfloorfront 2 days 20 min ago in reply to Gadgets

I like "free range" starter

By Boboshempy 2 days 14 hours ago in reply to Many questions about bread chemistry and technique

By proth5 3 days 41 min ago in reply to Many questions about bread chemistry and technique

Proth5 is keeping it out!

By Boboshempy 3 days 17 hours ago in reply to Many questions about bread chemistry and technique

Outfitting unleavened bread bakery for under €200,000

By Mini Oven 4 days 4 hours ago in reply to Case study project

Yeasted doughs generally rise

By Chausiubao 5 days 3 hours ago in reply to The second rise...

A great and free timer- check this out

By Nickisafoodie 5 days 12 hours ago in reply to Gadgets

easier leaf preparation

By AnitaW 5 days 19 hours ago in reply to Stuffed Cabbage recipe?

The nature of the thing

By Chausiubao 6 days 3 hours ago in reply to Steamed Bread Chemistry ?

Reading all these great

By cowgirrlup 6 days 11 hours ago in reply to Stuffed Cabbage recipe?

By dirider 6 days 12 hours ago in reply to Stuffed Cabbage recipe?

East German (Thueringen) recipe

By AnnaInMD 6 days 12 hours ago in reply to Stuffed Cabbage recipe?

Lessons

Start baking today

Lesson 1: Your First Loaf
Lesson 2: Putting Something More in Your Loaf
Lesson 3: Time & Temperature
Lesson 4: Glazing
Lesson 5: Ten Tips for Better French Bread
Getting Started with Sourdough
Squeeze more sour from your sourdough
View all lessons...

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