The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Baking

Log in to post new content in the forum.

Tweet

	Topic	Replies	Last reply
Normal topic	Adaptation on Hamelman's Point a Calliere By jsk 4 years 1 month ago	0	n/a
Normal topic	Adapting a sourdough recipe to poolish (with new question 12/19) By Fly 4 years 4 months ago	5	By Pjacobs 4 years 4 months ago
Normal topic	Adapting recipes for the work day (out of the house) By melina119 6 years 2 months ago	5	By suave 6 years 2 months ago
Normal topic	Add salt to overnight autolyse? By scottsourdough 3 years 1 month ago	1	By Mini Oven 3 years 1 month ago
Normal topic	add water to poolish and then poolish to flour? By payfine 1 year 2 months ago	2	By payfine 1 year 2 months ago
Normal topic	Adding fats such as oil to dough By nycbaker11 2 years 4 months ago	10	By taurus430 1 year 7 months ago
Normal topic	Adding grains to bread By crumb bum 7 years 3 months ago	11	By dobrinov 6 years 3 months ago
Normal topic	Adding Pate Ferment to dough By janij 4 years 4 months ago	7	By blackhorse16a 4 years 4 months ago
Normal topic	Adding Rice flour to Baguette dough By martin 5 years 10 months ago	1	By kanin 5 years 10 months ago
Normal topic	adding roasted garlic and herbs By ericb 5 years 3 months ago	4	By SourdoLady 5 years 3 months ago
Normal topic	adding rye flour to artesian white bread By jmos 3 years 1 month ago	9	By pjkobulnicky 3 years 1 month ago
Normal topic	Adding water to 1 day-old dough By Khamsin 1 year 3 weeks ago	2	By Khamsin 1 year 3 weeks ago
Normal topic	addition of salt during kneading stage, on some recipes, like sourdough. By alsabakin 3 years 4 months ago	8	By longhorn 3 years 4 months ago
Normal topic	Adjusting Bake Time and Temp for Smaller Loaves By GSnyde 1 year 4 months ago	3	By GSnyde 1 year 4 months ago
Normal topic	Adjusting to new Bosch Universal -flabby dough By run4bread 1 year 4 months ago	7	By fotomat1 1 year 3 months ago
Normal topic	adjustments to moisture etc. to make transport more successful By GaelicGrime 4 years 1 month ago	2	By GaelicGrime 4 years 1 month ago
Normal topic	Advice Desired From Baker's That Regularly Use Biga Pre-Ferments By baltochef 5 years 1 month ago	7	By summerbaker 5 years 1 month ago
Normal topic	Advice for Italian-style corn bread By Jellatine 1 year 1 week ago	7	By Doc.Dough 1 year 1 week ago
Normal topic	Advice for Tiny Workspace By DrPr 5 years 8 months ago	9	By Mini Oven 5 years 8 months ago
Normal topic	Advice for tomorrow's bake: Reinhart's ABED 100% WW Sourdough Hearth Bread as a miche? By Pizza Fool 6 months 1 week ago	4	By Pizza Fool 6 months 1 week ago
Normal topic	Advice needed - please see pic of bread By Theresse 5 months 1 week ago	10	By Mini Oven 5 months 3 days ago
Normal topic	Advice needed... my first 'no-knead' experience... By dan_olo 6 years 1 month ago	4	By KipperCat 6 years 1 month ago
Normal topic	Advice of wheat flour for import to Costa Rica By grojas123 3 years 4 months ago	1	By Ford 3 years 4 months ago
Normal topic	Advice on improving my baguette (Pate Fermentee method) By hhwang7 11 months 2 weeks ago	1	By CB85 11 months 2 weeks ago
Normal topic	Advice on making No Knead Jalapeno Cheaddar Bread--First Time By Bread Head 10 months 5 days ago	3	By gmabaking 10 months 3 days ago

Pages