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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Chia Sourdough

Leinsamenbrot

Pain Aux Cereales

Pain Aux Cereales

Recent Forum Posts

New to TFL. Convection ovens?

Posted by Joe the baker in the Introductions and Ideas forum 18 min 6 sec ago

Commercial Convection gas oven

Posted by Joe the baker in the Baking Equipment forum 40 min 7 sec ago

New to this forum

Posted by tondo in the Introductions and Ideas forum 13 hours 16 min ago

Bosch Compact Mixer

Posted by trishy in the Misc. forum 16 hours 4 min ago

Another Stretch and Fold Technique post

Posted by dvuong in the Artisan Baking forum 16 hours 14 min ago

Posted by joselito in the Introductions and Ideas forum 20 hours 15 min ago

Question about Oven Temps for Perfect, Slightly-Burnt Crust

Posted by dunlapjc3 in the Artisan Baking forum 22 hours 18 min ago

Restarting a new Starter

Posted by jpolchowski in the Sourdough and Starters forum 1 day 37 min ago

Bread from 1918

Posted by JoPi in the General forum 1 day 45 min ago

Posted by Mebake in the Whole Grains forum 1 day 2 hours ago

BBC "The Great British Bake Off"

Posted by rocketbike in the General forum 1 day 6 hours ago

Hi all! VERY new to baking yeast breads, but learning!

Posted by msgenie516 in the Introductions and Ideas forum 1 day 10 hours ago

ISO Easy and Great Recipe for Hamburger Buns

Posted by GSnyde in the Artisan Baking forum 1 day 11 hours ago

How to convert a recipe from "firm" starter to 100% hydration starter?

Posted by GregS in the Misc. forum 1 day 12 hours ago

More Chocolate Chip Cookies

Posted by thegrindre in the Cookies, Cakes, and Pastries forum 1 day 15 hours ago

Recent Baker Blog Entries

Loaf to Baking Stone

By mauiman 15 hours 6 min ago

By wassisname 1 day 19 hours ago

8/30/10 - 2 Stage Liquid Levain Sourdough Boules

By breadbakingbassplayer 1 day 20 hours ago

If You Ain't Got That D'oh Re Mi -- My First Baking Weekend (Cont.)

By GSnyde 2 days 12 hours ago

Steaming Success! consistent results with a gas oven achieved.

By Mebake 3 days 6 hours ago

The D’Oh! Boy’s First Bread… and First Blog Post

By GSnyde 3 days 10 hours ago

Super Hydration + Scalding Heaven

By ehanner 3 days 14 hours ago

By hmcinorganic 3 days 18 hours ago

Another convert for Mini's Favorite 100% Rye

By PMcCool 3 days 19 hours ago

By JoeVa 4 days 8 hours ago

All blog activity...

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Advanced Topics, Professional Concerns, and Off Topic Forums

"dough percentage" pros and cons?

Posted by Chuck in the Advanced Topics forum 1 week 14 hours ago

storing leftover dough

Posted by owenc in the Advanced Topics forum 1 week 6 days ago

Michel Suas' Advanced Bread and Pastry Book

Posted by HMerlitti in the Advanced Topics forum 2 weeks 3 days ago

How do you pronounce, 'lame'?

Posted by Crumbly Baker in the Advanced Topics forum 3 weeks 8 hours ago

Sams Club Free Weekend

Posted by alabubba in the Off Topic forum 3 weeks 6 days ago

Bakers in Costa Rica!

Posted by RachelJ in the Off Topic forum 4 weeks 6 days ago

Challah braids losing definition during rise & bake

Posted by Jay3fer in the Advanced Topics forum 5 weeks 4 days ago

Did you know about this site?

Posted by Zeb in the Off Topic forum 6 weeks 4 days ago

Using the freezer as a workflow solution

Posted by Urchina in the Professional Concerns forum 6 weeks 5 days ago

Crustless bread production

Posted by jleung in the Off Topic forum 8 weeks 3 days ago

How to be notified of private messages?

Posted by nicodvb in the Off Topic forum 8 weeks 5 days ago

Thanks from Marshall Efron

Posted by Mefron in the Off Topic forum 8 weeks 6 days ago

Favorites

A selection of popular recipes on this site

Latest Comments in the Forums

By Ruralidle 2 sec ago in reply to A video of Richard Bertinet mixing sweet dough

Cranpecan sounds gewd

By Yassel 18 min 22 sec ago in reply to whats up!!!!

Thanks for the responses. It

By jpolchowski 30 min 38 sec ago in reply to Restarting a new Starter

I probably won't make the

By BellesAZ 37 min 3 sec ago in reply to Anyone ever bake Clayton's French Bread with beaten egg whites?

Don't misunderstand my post.

By BellesAZ 43 min 24 sec ago in reply to Anyone ever bake Clayton's French Bread with beaten egg whites?

Riding my motorcycle is

By BellesAZ 57 min 2 sec ago in reply to Eek! 5# bleached flour snuck into my cupboard! Should I use it for bread?

By ehanner 1 hour 1 min ago in reply to New to this forum

first pic - crumb shot of floyd's italian bread

By rolls 1 hour 31 min ago in reply to Puglese and Italian Bread- any thoughts/advice?

By joselito 1 hour 49 min ago in reply to whats up!!!!

reporting back - pics to come

By rolls 1 hour 50 min ago in reply to Puglese and Italian Bread- any thoughts/advice?

no stress sourdough

By matilda 1 hour 54 min ago in reply to Hi all! VERY new to baking yeast breads, but learning!

Sour cream coffee cake

By alldogz 2 hours 3 min ago in reply to Breads with Sour Cream?

Whipped egg whites in bread

By Frequent Flyer 2 hours 31 min ago in reply to Anyone ever bake Clayton's French Bread with beaten egg whites?

By Yassel 3 hours 8 min ago in reply to whats up!!!!

Hello,Edwin :) It is great!

By teketeke 5 hours 10 min ago in reply to This is how I finally have open crumb and ear without pouring water or using high heat (500F)

More Recent Comments...

Highest Rated Stories

Your First Loaf - A Primer for the New Baker

Posted 5 years 32 weeks ago

Eye opening techniques

Posted 3 years 17 weeks ago

The Scent of Apples

Posted 2 years 41 weeks ago

Maintaining a 100% Hydration White Flour Starter

Posted 3 years 15 weeks ago

Q & A with Peter Reinhart

Posted 2 years 49 weeks ago

Blueberry Cream Cheese Braid

Posted 5 years 9 weeks ago

Jason's Quick Coccodrillo Ciabatta Bread

Posted 3 years 16 weeks ago

Video tutorial: Shaping a sandwich loaf

Posted 3 years 22 weeks ago

Memo's Brown Bread

Posted 3 years 20 weeks ago

Buttermilk Cluster

Posted 4 years 41 weeks ago

the latest video from The Back Home

Posted 2 years 3 days ago

Sourdough Ciabatta

Posted 3 years 20 weeks ago

Pierre Nury’s Rustic Light Rye - Leader

Posted 2 years 32 weeks ago

Posted 2 years 38 weeks ago

10 Minute Banana Bread

Posted 5 years 25 weeks ago

Latest Comments in the Advanced Forums

The Kiwi Guard case protects

By Tedty 11 hours 1 min ago in reply to I couldn't resist posting this

Now i know this site and this

By Tedty 11 hours 12 min ago in reply to Did you know about this site?

Baker needed in S.I.

By abggirl 11 hours 26 min ago in reply to looking for bakery jobs (pastries)

Hi Zeb, Thanks for drawing

By Daisy_A 15 hours 45 min ago in reply to Did you know about this site?

RLB and percentages

By gary.turner 6 days 7 hours ago in reply to "dough percentage" pros and cons?

Re: Progression

By Chuck 1 week 2 hours ago in reply to "dough percentage" pros and cons?

Re: Two different ways of expressing the same ideas...

By Chuck 1 week 2 hours ago in reply to "dough percentage" pros and cons?

By ananda 1 week 8 hours ago in reply to "dough percentage" pros and cons?

Two different ways of expressing the same ideas...

By blaisepascal 1 week 11 hours ago in reply to "dough percentage" pros and cons?

Thanks for your suggestions

By owenc 1 week 1 day ago in reply to storing leftover dough

By Steve Hill 1 week 3 days ago in reply to what other insurance does a bread business need?

Storing pate fermente

By sphealey 1 week 4 days ago in reply to storing leftover dough

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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