The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2664	15784	By bottleny 3 days 1 hour ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	350	2938	By Juan Wilmore 1 month 4 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1675	12431	By Moe C 5 days 3 hours ago
No new posts Challenges A forum for bread baking challenges.	1154	10658	By thepolarox 1 hour 8 min ago
No new posts Photos & Photography Baking photos and discussions of food photography	1068	7686	By OklahomaHudson 1 month 4 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	343	1962	By semolina_man 3 weeks 2 days ago

	Topic	Replies	Last reply
Normal topic	What’s Wrong Here? By gabrielsyme 5 years 1 month ago	4	By gabrielsyme 5 years 1 month ago
Normal topic	Pre-shaping and shaping problems. Is it the flour? By filipiandrade 7 years 4 months ago	12	By RicardoFDuarte 5 years 1 month ago
Normal topic	Convection Steam Oven - Miele, Bosch, Thermador etc By Bengoshi 5 years 1 month ago	13	By trailrunner 5 years 1 month ago
Normal topic	Lumpy butter in my croissant dough... Help! By Jump_Into_My_Kitchen 5 years 1 month ago	0	n/a
Normal topic	I just won a baking contest!!! By CuriousLoafer 12 years 9 months ago	11	By Helen Davis 5 years 1 month ago
Normal topic	Heat and Milling By Irrelevant 8 years 6 months ago	4	By gbbr 5 years 1 month ago
Normal topic	bubbles under rye crust By mutantspace 5 years 1 month ago	0	n/a
Normal topic	Article: "The greatest thing since sliced bread is ... old-fashioned bread ..." By Filomatic 5 years 1 month ago	0	n/a
Normal topic	Dough doubles size when rest to S&F By Bluethunwa 5 years 1 month ago	6	By Bluethunwa 5 years 1 month ago
Normal topic	Thank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread By hreik 5 years 1 month ago	5	By hreik 5 years 1 month ago
Normal topic	Weird crumb when making high hydration sourdough By Lillkatzino 5 years 1 month ago	15	By David R 5 years 1 month ago
Normal topic	Hydration for fresh ground whole wheat starter? By Jake1919 5 years 1 month ago	2	By David R 5 years 1 month ago
Normal topic	Soft Bread - short or long gluten strands? By BakerNewbie 5 years 4 weeks ago	1	By gavinc 5 years 4 weeks ago
Hot topic	What went wrong? By Sonia 5 years 4 weeks ago	19	By Abe (not verified) 5 years 3 weeks ago
Normal topic	Hello Everyone!! By ProvingProofing 5 years 3 weeks ago	2	By msneuropil 5 years 3 weeks ago
Normal topic	Differing Weights By Marion389 5 years 3 weeks ago	2	By Marion389 5 years 3 weeks ago
Normal topic	Minimum rest time for Tang Zhong By bchan 5 years 3 weeks ago	3	By bchan 5 years 3 weeks ago
Normal topic	How to add shortening in dough - solid or liquid? By BakerNewbie 5 years 4 weeks ago	3	By Reeni 5 years 2 weeks ago
Hot topic	On turning wort into a mother culture By mutantspace 5 years 2 months ago	17	By bread1965 5 years 2 weeks ago
Normal topic	Does rye meal count in hydration? By mutantspace 5 years 2 weeks ago	5	By mutantspace 5 years 2 weeks ago
Normal topic	How can I get more open crumb structure? By Sonia 5 years 2 weeks ago	3	By wally 5 years 1 week ago
Normal topic	Starter By plevee 5 years 2 weeks ago	5	By plevee 5 years 1 week ago
Normal topic	A question of rye berry hydration By mutantspace 5 years 2 weeks ago	8	By mutantspace 5 years 1 week ago
Normal topic	Open Crumb. Creating Fissures? By Steve Petermann 5 years 1 week ago	10	By Steve Petermann 5 years 1 week ago
Hot topic	What makes a good bread lame? By Odelicebakery 5 years 2 weeks ago	16	By Wild-Yeast 5 years 1 week ago

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