The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Welcome to The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts.
This site contains featured recipes, lessons, book reviews, a community forum and recipe exchange, and baker blogs. So please take some time to look around.
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Walnut and Sage Wholewheat

Walnut Sage

San Francisco Sourdough

San Francisco Sourdough

Recent Forum Posts

The UK & Beyond TFLers Get-Together Update : A couple of vacancies

Posted by lumos in the Introductions and Ideas forum 2 weeks 3 days ago

Posted by oskar270 in the General forum 4 hours 57 min ago

How to bake without sugar

Posted by skanandron in the Baking for Special Needs forum 4 hours 57 min ago

Bosch Universal Plus (Refurbished)

Posted by chetc in the General forum 7 hours 21 min ago

Need a dough Hook for Hobart n50

Posted by rmarti03 in the Baking Equipment forum 8 hours 1 min ago

Real Deal Brooklyn Bagels

Posted by mizrachi in the General Discussion and Recipe Exchange forum 8 hours 23 min ago

KA grain mill attachment

Posted by varda in the Grains and milling forum 10 hours 14 min ago

Vital Wheat Gluten

Posted by greems in the Ingredients forum 10 hours 24 min ago

Hand Crank Grain Mill Lubricants

Posted by sertsa in the Grains and milling forum 16 hours 13 min ago

Posted by Jonno34 in the General forum 19 hours 30 min ago

Can the second rise be longer than 2 hours?

Posted by Bread Head in the Artisan Baking forum 20 hours 34 min ago

What happens if I use Milk instead of Water for bread?

Posted by Bread Head in the Artisan Baking forum 21 hours 16 min ago

Tartine Bread crumb question

Posted by brianthomasclarke in the General forum 1 day 6 hours ago

Incorporating Motherdough

Posted by Marlowe in the Artisan Baking forum 1 day 7 hours ago

Mike Zakowski [the bejkr] Video ... enjoy

Posted by PiPs in the General forum 1 day 9 hours ago

Recent Baker Blog Entries

Convenience Store World Champion Bread

By mijo.sq 1 hour 43 min ago

Blueberry SD pancakes this time,

By dabrownman 5 hours 20 min ago

Whole Wheat Crusted Apple Caramel Galette w/ fresh ginger and assorted bourbon dried fruits.

By dabrownman 5 hours 26 min ago

PiP's 40% Rye w/ Caraway Meets Hanseata's Seeds and a Restless dabrownman

By dabrownman 7 hours 32 min ago

The Chellos - that don't play music.

By dabrownman 8 hours 14 min ago

Avocado Sourdough Bread

By isand66 9 hours 43 min ago

Pizza-Pizza and Calzones

By isand66 22 hours 8 min ago

Baked off PiPs (Phil's) new post on 40% Sourdough Rye w/ Caraway today

By dabrownman 1 day 7 hours ago

San Joaquin Sourdough--from Dave Snyder

By isand66 1 day 9 hours ago

Burgonyás kenyér.

By Szanter5339 1 day 14 hours ago

All blog activity...

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Advanced Topics, Professional Concerns, and Off Topic Forums

Looking for a bread baker for our bakery

Posted by caryclif in the Professional Concerns forum 1 week 7 hours ago

Feeding Ducks ...

Posted by Juergen Krauss in the Off Topic forum 1 week 2 days ago

glycerin in muffins

Posted by dolcebaker in the Advanced Topics forum 1 week 3 days ago

Science of Baking ....

Posted by vja4Him in the Advanced Topics forum 1 week 4 days ago

Posted by PastryPaul in the Professional Concerns forum 2 weeks 22 hours ago

Don't knead your dough too much...

Posted by ericb in the Off Topic forum 2 weeks 5 days ago

Soakers & Botanical Dogma

Posted by Toad.de.b in the Advanced Topics forum 4 weeks 3 days ago

Looking for flour expertise in China

Posted by Axel in the Advanced Topics forum 4 weeks 4 days ago

Where to find bulk supplies: Linen Bannenton / Couche / Lame

Posted by Lalush in the Professional Concerns forum 5 weeks 3 days ago

How to improve my shaping

Posted by mizrachi in the Advanced Topics forum 6 weeks 1 day ago

We need a bakery in our town!

Posted by Carief in the Off Topic forum 6 weeks 2 days ago

storing temperature concerns

Posted by melborel in the Professional Concerns forum 8 weeks 5 days ago

Favorites

A selection of popular recipes on this site

Latest Comments in the Forums

Well, at the very least

By G-man 1 hour 54 min ago in reply to The new book INSIDE THE JEWISH BAKERY

In general, yes and yes. I'm

By lumos 2 hours 48 min ago in reply to High Hydration and Poor Oven Spring

Is that after kneading

By walker8476 4 hours 15 min ago in reply to High Hydration and Poor Oven Spring

Sensational result

By Davo 4 hours 33 min ago in reply to First True Sourdough Loaf

Sorry, is that after

By PiPs 5 hours 23 min ago in reply to High Hydration and Poor Oven Spring

By walker8476 5 hours 41 min ago in reply to High Hydration and Poor Oven Spring

Little experiment

By walker8476 5 hours 52 min ago in reply to High Hydration and Poor Oven Spring

By walker8476 5 hours 57 min ago in reply to High Hydration and Poor Oven Spring

By msbreadbaker 6 hours 22 min ago in reply to The new book INSIDE THE JEWISH BAKERY

By dabrownman 6 hours 30 min ago in reply to First True Sourdough Loaf

Bosch says that

By dabrownman 6 hours 42 min ago in reply to Vital Wheat Gluten

are you willing to do a little experiment with the old yeast?

By Mini Oven 7 hours 47 min ago in reply to High Hydration and Poor Oven Spring

By varda 8 hours 12 min ago in reply to KA grain mill attachment

Thank you so much for

By varda 8 hours 13 min ago in reply to KA grain mill attachment

KA Grain Mill Attachment

By linder 8 hours 22 min ago in reply to KA grain mill attachment

More Recent Comments...

Highest Rated Stories

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Posted 6 years 12 weeks ago

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Posted 3 years 23 weeks ago

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Posted 6 years 48 weeks ago

Latest Comments in the Advanced Forums

By patricia hains 2 days 2 hours ago in reply to The Art of International Bread Baking @ The French Culinary Institute

Katom.com has woven

By Marlowe 2 days 10 hours ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

cheap bannetons

By bpezzell 3 days 13 hours ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

more information ;)

By Mini Oven 3 days 15 hours ago in reply to Where to find bulk supplies: Linen Bannenton / Couche / Lame

By dabrownman 3 days 16 hours ago in reply to Feeding Ducks ...

By richkaimd 4 days 20 hours ago in reply to Science of Baking ....

you're welcome, Janet!

By ericb 5 days 8 hours ago in reply to Don't knead your dough too much...

Ericb, Thanks for the video

By Janetcook 5 days 11 hours ago in reply to Don't knead your dough too much...

Leftover Cheesecake???

By gmagmabaking2 5 days 18 hours ago in reply to Feeding Ducks ...

When I would arrive back in Korea,

By Mini Oven 6 days 2 hours ago in reply to Feeding Ducks ...

By dabrownman 6 days 6 hours ago in reply to Feeding Ducks ...

Can't help researching info ... it's a disease ...

By HeidiH 6 days 11 hours ago in reply to Feeding Ducks ...

Lessons

Start baking today

Lesson 1: Your First Loaf
Lesson 2: Putting Something More in Your Loaf
Lesson 3: Time & Temperature
Lesson 4: Glazing
Lesson 5: Ten Tips for Better French Bread
Getting Started with Sourdough
Squeeze more sour from your sourdough
View all lessons...

In The News

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