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The Fresh Loaf
News & Information for Amateur Bakers and
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The Bread Browser
Oat Flax and Sprouted Barley Sourdough
Honey Spiced Rye.
Country Fair Entries
Open Invitation to Bakers to Visit Me in Cambodia
Tartine Style Country Loaf from Trevor Wilson
Is this overproofed?
Hobart C-100, 10 QT Commercial Mixer with two 10 Quart Bowls, Beater, Whip and Hook
Hobart N50, 5 QT Commercial Mixer Berry Blue with 5 Quart Bowl and Beater, RARE
Starters for low carb breads/crust
Green Onion Barajas
Bakery visits Zurich
100% white flour, warm, cold bulk and cold retard experiment
Weird SD Noodles for Strange Carbonara
apple walnut SD with semolina levain
Champlain warm, cold bulk and cold retard experiment
What a Rice Celebration Week!
100% whole wheat ~100% hydration
First attempt at sourdough, looking for feedback
Baking Maurizio's Levain Baguettes
Baguette scoring cluelessness
Taste profile of an underproofed loaf
(Mostly) white sourdough
Scoring tips, anyone?
Using Combi oven
How to bake a very large boule?
Italian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
My Sourdough Proofing Experiment
Maurizio's 15% Kamut Ciabatta Bread
Toasted oat sourdough
Durum Semolina Bread with Black Sesame Seeds