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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Squash in sourdough
DDT best practices? (maintain temp for bulk?)
Hi, everyone!
potentially contentious rye discussion for 2026
Panettone 2025
Miche, Pointe-À-Callière
Retarder/Proofer
Matteo Festo and Weak Flour
Excursion to Matera
Adding Salt to Levain or Preferment
To soak or not to soak?
different kinds of salts in dough
From mixing to the cooling rack in 4 hours and 40 minutes… 2 loaves in under 6 hours.
How to cold proof for extended periods of time without over proofing?
Hello from New Jersey!
Crescent Rolls, not croissant.
a nice loaf of country bread
Habanero Cheddar Sourdough
Savoury panettone
Introduction
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Blog Posts
Pandoro
First bake of 2026: My favorite Multigrain Sourdough
Parmesan Maple Sour Dough
For today's exercise. The Brooklyn Maltese makes, Pastisti!
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
"Montanara-Style" Pizza with 00 Flour
2025 Panettone thoughts
Today's exercise: To create a light, airy flourless/ sugarless cranberry Bundt cake.
Eccezionalmente dimensioni Filone Rustico con Semolina
Poticia
Whole Grain Soft Lemon Biscuits
Philippe Gosselin's Pain a l'Ancienne
The Cold Butter Revelation (Why My Scones Finally Got Flaky)
Gluten free, sugar free, carrot Bundt cake
Panettone 2025
20251226 Something Little Different
Bread baked in a Wooden Frame
Reinhart's Pain a l'Ancienne
Cardamom Pecan Orange Sourdough Rolls
For today's exercise... Almond cookies, Italian chocolate cheesecake.
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Recent comments
I hear you!
Isand66
34 minutes 24 seconds ago
Parmesan Maple Sour Dough
Hi Tom,I didn't mean to be…
gavinc
56 minutes 42 seconds ago
DDT best practices? (maintain temp for bulk?)
Lithuanian Black Bread
alcophile
1 hour 1 minute ago
A Latvian-style Sourdough Rye Bread
Welcome to The Fresh Loaf!
dmsnyder
1 hour 5 minutes ago
Hi, everyone!
My mug warmer was only 17 watts
GaryBishop
1 hour 26 minutes ago
Retarder/Proofer
adjusting for cold room temps
UVCat
1 hour 36 minutes ago
DDT best practices? (maintain temp for bulk?)
Mug warmer
alcophile
1 hour 40 minutes ago
Retarder/Proofer
I didn't mean that I would…
tpassin
1 hour 49 minutes ago
DDT best practices? (maintain temp for bulk?)
Thank you, Benny!
dmsnyder
3 hours 16 minutes ago
First bake of 2026: My favorite Multigrain Sourdough
I’m a believer in DDT…
gavinc
3 hours ago
DDT best practices? (maintain temp for bulk?)
Use Temperature as a Reference and Guide
WatertownNewbie
3 hours 49 minutes ago
DDT best practices? (maintain temp for bulk?)
That’s just lovely Lance,…
Benito
4 hours 47 minutes ago
Stollen Christmas 2025
Looks great despite it…
Benito
4 hours 49 minutes ago
Parmesan Maple Sour Dough
Happy New Year David. A…
Benito
4 hours 52 minutes ago
First bake of 2026: My favorite Multigrain Sourdough
That stollen looks very…
tpassin
5 hours 9 minutes ago
Stollen Christmas 2025
That’s beautiful!
trailrunner
5 hours 19 minutes ago
Stollen Christmas 2025
An Update
albacore
5 hours 27 minutes ago
Stollen Christmas 2025
Cold will slow things down…
Davey1
7 hours 7 minutes ago
DDT best practices? (maintain temp for bulk?)
It doesn't pay for most…
Davey1
7 hours 13 minutes ago
potentially contentious rye discussion for 2026
any updates?
mmmmmmuffins
7 hours 41 minutes ago
A Latvian-style Sourdough Rye Bread
There are two small bakeries…
tpassin
8 hours 32 minutes ago
potentially contentious rye discussion for 2026
Generally I am not a fan of…
tpassin
8 hours 39 minutes ago
DDT best practices? (maintain temp for bulk?)
No luck with chestnuts so far
ll433
8 hours 56 minutes ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
You did a great job,…
sofad319
9 hours 51 minutes ago
Panettone 2025
for sure, Tom, I've had…
squattercity
10 hours ago
potentially contentious rye discussion for 2026
This is going to very…
tpassin
10 hours 22 minutes ago
potentially contentious rye discussion for 2026
Yes I just checked the…
Benito
10 hours ago
Panettone 2025
So glad that this bake has…
Benito
10 hours 27 minutes ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
These look fabulous,…
Benito
10 hours ago
Pandoro
Thank you, Benny! Just make…
fredsbread
10 hours 37 minutes ago
Panettone 2025
Crumb Photos
louiscohen
11 hours 10 minutes ago
Miche, Pointe-À-Callière
Original Formula for Miche, Pointe-À-Callière
louiscohen
11 hours 16 minutes ago
Miche, Pointe-À-Callière
Slice Photos
louiscohen
11 hours 34 minutes ago
Miche, Pointe-À-Callière
A fridge with a temperature controller and a heating pad
GaryBishop
12 hours 24 minutes ago
Retarder/Proofer
Sounds like you have done…
tpassin
13 hours 3 minutes ago
Matteo Festo and Weak Flour
Details
Juniorrpazs
13 hours 12 minutes ago
Panettone 2025
Over-proofed
Isand66
13 hours 56 minutes ago
Miche, Pointe-À-Callière
Thank you Jon!
SueVT
15 hours 54 minutes ago
2025 Panettone thoughts
Thank you, Moe...I do use…
kay-dee
17 hours 41 minutes ago
Matteo Festo and Weak Flour
Here's a recipe and picture…
tpassin
22 hours 42 minutes ago
Miche, Pointe-À-Callière
More comments >
Recent comments