The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicHow to pronounce "poolish " AnnaInMD67 years 8 months ago
Blog entryDan Lepard's Soft Baps davidg61857 years 8 months ago
Blog entryDesired Dough Temperature (DDT): further considerations davidg61847 years 8 months ago
Forum topicSfoiatelle Italian Pastry Search DeeElle367 years 8 months ago
Forum topicMinimal time for retarding dough ramat12337 years 8 months ago
Blog entryNew Member Sjadad47 years 8 months ago
Forum topicConagra Bread Flour? jimrich17137 years 8 months ago
Forum topicBBA Challenge 2011: Week 4: French Brioche! cpanza47 years 8 months ago
Forum topicbraided broiche Janice Boger77 years 8 months ago
Forum topicfixing too-stiff dough? flour-girl67 years 8 months ago
Blog entrySuper-Bread Saturday! Ryan Sandler67 years 8 months ago
Forum topicWhite/wheat spiral sandwich bread? butterflygrooves17 years 8 months ago
Blog entrySourdough ciabatta-thanks, bwraith! Moots07 years 8 months ago
Blog entryBoules made with Gilchesters Flours and Different Pre-ferments ananda127 years 8 months ago
Blog entryOnly More Questions louie brown37 years 8 months ago
Forum topicOver night proof question musings. Brot Backer37 years 8 months ago
Blog entryWhole lotta love.... I mean loaves mdunham2137 years 8 months ago
Forum topicToo much yeast in my poolish! Quick fix? Paul Paul Paul ...27 years 8 months ago
Forum topicWolf Double Ovens? smasty87 years 8 months ago
Blog entryMiche amongus ehanner287 years 8 months ago
Forum topicStand Mixer questions Dough-No37 years 8 months ago
Forum topicRye in starter vs Rye in final recipe ramat12317 years 8 months ago
Blog entryApple Bread breadsong167 years 8 months ago
Blog entryWhen the Cat’s Away, the Mouse Bakes… A Lot GSnyde137 years 8 months ago
Blog entryFormula Development III - The Return of the Tribbles proth5147 years 8 months ago

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