The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Various links, "bookmarks."

idaveindy's picture

Various links, "bookmarks."

Oval banneton, 10x6x4, with liner:

Oval banneton, 11", with liner:

Round banneton, 11.8", with liner:


Round banneton, 12", Brick Oven Baker:

Oval, high, 10", Brick Oven Baker:


80+ types of flour at General Mills:

Of note to bread and pizza bakers:

See right side for form to locate a distributor based on zip code.


To get more tang, and lactic vs acetic:


addendum, other references: 

King Arthur professional flour, mostly 50 lb bags:

Volume to weight conversion chart:

Caputo (mill in Naples, Italy):

Moul Bie:

US distributor of Caputo/All Trumps / mail order/ repacks:

Brick Oven Baker's explanation of Caputo Flours:

Central Milling (Utah):

Keith Giusto Bakery Supply, KGBS, Petaluma CA, part of Central Milling:

Explanation of W, PL, ash%, extraction, Italian/French/German/US specification systems:

Bread Bakers' Guild of America, formatting formulas:



Favorite tortilla: or  - don't use all the water. Or



TFL users:



The Roadside Pie King (Will F.):


Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him. If you want K.I.S.S., this is it:

Bake with Jack:

Full Proof Baking, Kristen Dennis:

Joshua Weissman:

Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame:

Jeff's own channel:

Peter Reinhart on the TenSpeedPress channel:

Ken Forkish (FWSY and Elements of Pizza):

King Arthur Flour (Jeff Hamelman & Martin Philip):


Sourdough Journey channel:

Northwest Sourdough, with Teresa Greenway:

or by playlist:

Proof Bread:

Bread by Joy Ride coffee:


Trevor J. Wilson: