The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Ben-Dawson's picture

A place to buy and sell bread making equipment

April 17, 2013 - 10:17am -- Ben-Dawson


Just to let you know we have a special Bakery equipment page most is too heavy for the domestic kitchen however you may find some of the equipment useful.

If any one has any equipment to sell it's a classified advert site so if it's appropriate it can go on adverts from £4.50


Andrew S's picture

A British Baker

March 16, 2010 - 12:25pm -- Andrew S

Hello Everyone!

My name is Andrew.

Livng in the UK,  Yorkshire to be precise.  East yorkshire to be evan more precise

I am a trained, time served Baker.   I had the good fortune to cut my bakery teeth in the scratch,  craft sector.  Not many of us left and I am so pleased I went down this route early on.  Not many people are any good at hand molding these days  ! 

violet's picture

Hints on finding the right mill

November 3, 2009 - 1:34pm -- violet

I know there are a number of excellent mills for different applications, so I hope I get this detailed enough to really pinpoint which will work best for me. Thanks in advance for your advice!

I'm looking for a mill that can accomplish the following;

can mill coarse or very fine flours (dry grains) for baking, pasta, hot cereal, pastries, gravies, cakes, breads, etc.

does not heat the flour (over 120 farenheit)

ClimbHi's picture

Kneading by Hand

June 6, 2008 - 10:27am -- ClimbHi

Well, now that I've committed myself to artisan bread, I need to move up from making only two loaves at a time. I have a wood-fired oven that I only fire once a week, so I'd like to increase the load to make better use of the heat/oven space. My thought is to try to make a dough using 5# of flour + starter. That should make about 6 or 7 loaves, I guess.

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