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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Cinnamon Swirl

San Francisco Sourdough

San Francisco Sourdough

Recent Forum Posts

The UK & Beyond TFLers Get-Together Update : A couple of vacancies

Posted by lumos in the Introductions and Ideas forum 4 days 9 hours ago

' Heavenly manna ' = sprouted grain? Help me - I want criticism!

Posted by vasnas in the General forum 1 hour 30 min ago

Posted by FaithHope in the General forum 3 hours 23 min ago

Sourdough Covered Pizza

Posted by tfranko29 in the Photos & Photography forum 3 hours 35 min ago

Sourdough Covered Pizza

Posted by tfranko29 in the Sourdough and Starters forum 3 hours 39 min ago

Cold, then Warm rise -- or vice versa?

Posted by BakerNewbie in the General forum 5 hours 25 min ago

Electrolux DLX for sale

Posted by SoDakBread in the For Sale forum 5 hours 39 min ago

Posted by Bread Engineer in the Whole Grains forum 7 hours 3 min ago

Posted by BakerNewbie in the General forum 7 hours 39 min ago

My name is Leah.

Posted by 604 Center Street in the Introductions and Ideas forum 10 hours 34 min ago

Proscuitto Bread My First Time

Posted by KMIAA in the Photos & Photography forum 11 hours 48 min ago

Flour Dusting or something else?

Posted by Mike Sisson in the Challenges forum 12 hours 21 min ago

self raising flour question

Posted by arcuda in the Ingredients forum 13 hours 29 min ago

News of Andy and the Farmers' market in Alnwick

Posted by Nici in the Misc. forum 14 hours 13 min ago

Tartine Bulk Fermentation in the Refrigerator?

Posted by alpinegroove in the Sourdough and Starters forum 16 hours 17 min ago

Recent Baker Blog Entries

Pain au Gruyere

By bakeshack 5 hours 33 min ago

Croissants: a new quest

By davidg618 9 hours 28 min ago

Tom Cat's Semolina Filone

By varda 12 hours 13 min ago

What's the best use of supermarket flour?

By BurntMyFingers 14 hours 31 min ago

How starter hydration slows bacterial fermentation

By Chausiubao 1 day 8 hours ago

Rosemary and Raisin Loaf

By Sheblom 1 day 10 hours ago

[ITJB Challenge] - Week 8: Onion Rolls

By loydb 2 days 7 hours ago

No Knead Rye Bread

By theuneditedfoodie 3 days 7 hours ago

A plug, thank you's, and Susan's Simple Sourdough goes to the Dark Side

By dosidough 3 days 7 hours ago

Back Together With Baguette

By smoke signals 3 days 7 hours ago

All blog activity...

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Advanced Topics, Professional Concerns, and Off Topic Forums

Posted by PastryPaul in the Professional Concerns forum 1 day 19 hours ago

Don't knead your dough too much...

Posted by ericb in the Off Topic forum 6 days 13 hours ago

Soakers & Botanical Dogma

Posted by Toad.de.b in the Advanced Topics forum 2 weeks 4 days ago

Looking for flour expertise in China

Posted by Axel in the Advanced Topics forum 2 weeks 5 days ago

Where to find bulk supplies: Linen Bannenton / Couche / Lame

Posted by Lalush in the Professional Concerns forum 3 weeks 4 days ago

How to improve my shaping

Posted by mizrachi in the Advanced Topics forum 4 weeks 2 days ago

We need a bakery in our town!

Posted by Carief in the Off Topic forum 4 weeks 3 days ago

storing temperature concerns

Posted by melborel in the Professional Concerns forum 6 weeks 6 days ago

Stage, Internship

Posted by arlo in the Professional Concerns forum 7 weeks 26 min ago

any research on sourdough & vitamin D?

Posted by claire_bug in the Advanced Topics forum 8 weeks 3 days ago

OK to blend pâte fermentée into liquid before combining w/dry ingredients?

Posted by foodslut in the Advanced Topics forum 8 weeks 3 days ago

Pricing my products when using a rental kitchen

Posted by Agreenbean in the Professional Concerns forum 8 weeks 6 days ago

Favorites

A selection of popular recipes on this site

Latest Comments in the Forums

By Joyful Whisper 11 min 23 sec ago in reply to Yankee Starter now resides in Alabama

Internship - taken for granted?

By RobynNZ 1 hour 8 min ago in reply to On internships

36h is nuthin...

By Toad.de.b 2 hours 44 min ago in reply to Tartine Bulk Fermentation in the Refrigerator?

By summer021 4 hours 13 min ago in reply to Pumpkin Bread

Rapid rise yeast is an

By mimifix 4 hours 55 min ago in reply to Correct yeast?

By dabrownman 5 hours 8 min ago in reply to Why ferment 18hrs in a 2nd bowl with oil?

Pleasant surprise

By hanseata 5 hours 21 min ago in reply to ITJB Week 8: Onion Rolls

By dabrownman 5 hours 31 min ago in reply to Brotspruher: Is spraying loaves with water a common procedure?

Can you check manufacturer?

By LindyD 5 hours 32 min ago in reply to Mixer power

Thanks, I am still curious to

By alpinegroove 6 hours 4 min ago in reply to Sourness

By Delicio8 6 hours 18 min ago in reply to Help - same dough diferent results

By Delicio8 6 hours 21 min ago in reply to Tartine Bulk Fermentation in the Refrigerator?

rice flour, potato starch, rye flour, wheat flour, corn flour

By Mini Oven 6 hours 59 min ago in reply to Flour Dusting or something else?

Got same fabulous results with Robin Hood in California

By Ozzie 7 hours 1 min ago in reply to Is Canadian Flour Better Than American?

I've wondered the same thing myself

By Mini Oven 7 hours 25 min ago in reply to Help With Perfecting my Recipe for Slicing Bread ....

More Recent Comments...

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Latest Comments in the Advanced Forums

By kate roles 2 hours 42 min ago in reply to what other insurance does a bread business need?

By bnom 2 days 2 hours ago in reply to I couldn't resist posting this

I got great rates for my

By idiotbaker 5 days 19 hours ago in reply to Necessary Insurance for Home Based Bakers

Ms. Hart's Meat Pie

By Candango 6 days 12 hours ago in reply to Don't knead your dough too much...

You might want to buy raw,

By Lodro 1 week 2 days ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

By PicardOvens 2 weeks 12 hours ago in reply to small commercial bread oven recommendation? doyon, pavailler, bongard, picard?

Unless you're making Pain à l'Ancienne

By thomaschacon 2 weeks 18 hours ago in reply to Retarding shaped loaves - container and equipment concerns

If you need any evidence of this, try PR's Pain à l'Ancienne

By thomaschacon 2 weeks 19 hours ago in reply to Retarding shaped loaves - container and equipment concerns

By Wild-Yeast 2 weeks 1 day ago in reply to Retarding shaped loaves - container and equipment concerns

Your formula works

By Dan Richer 2 weeks 1 day ago in reply to Retarding shaped loaves - container and equipment concerns

By pb9003 2 weeks 2 days ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

By proth5 2 weeks 2 days ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

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...

In The News

What is happening in the world of bread