Skip to main content
The Fresh Loaf
News & Information for Amateur Bakers and
You are here
The Bread Browser
Norm Berg's Onion rolls - Big boy Sandwich size!
Hokkaido-style sourdough & tangzhong pan loaf and buns
Tartine Basic Country Bread -- Photos and Steps
Tartine Basic Country Bread
Poilâne Style Miche
Freezer batch N.Y. Style dough and sauce
Newbie help please! Under or over-proofed?
How to eliminate extremely large air bubbles at the top of sourdough?
Hello! Looking to connect with a baking expert in Vancouver, Canada!
Hi from Paris!
How do I make my 100% home ground whole wheat rise like a 50/50 loaf?
Staggering Two-loaf bake by 48-72 hours... restart/reshape?
What is causing a dull crust?
Fun Pretzel project for kids
Lemon Fruit Bread
rye sourdough with five grains
Almond Milk Pecan Chocolate Chip & Everything Sandwich Topper
Shaping, Scoring, or Something Else? Issues with ears and oven spring
Dough spreading a lot
96hr. over fermented pizza dough
Latest loaf and final proof questions
Corona staycation over
Eyeing the Warthog
Levains, yeast waters, and mothers, oh my!