The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicPorto's Bakery - Burbank, CA Valerio16 years 3 months ago
Forum topicWeekend Bake - Anadama Bread and Poilane-style Miche gaaarp66 years 3 months ago
Forum topicwhen is dough sufficiently worked? when overworked? hsmum56 years 3 months ago
Forum topicEuropean Pastry Books cdnDough36 years 3 months ago
Forum topicReinhart Whole Grains -- heavy and gummy loaf? razl126 years 3 months ago
Forum topicPain Al Ancienne/Foccacia/rustic bread dough from PR's WGB stretch and fold????? DanOMite76 years 3 months ago
Forum topicNew Comer from New~Mexico MexicoPhil76 years 3 months ago
Forum topicGood Croutons anyone? ehanner136 years 3 months ago
Forum topicFlour Product coding information wheat16 years 3 months ago
Forum topicout of order ericb36 years 3 months ago
Blog entryFlaxseed Rye, Ciabatta, Potato Pizza with a Poolish for Crust and Two Bulbous Colombias JMonkey86 years 3 months ago
Forum topicHello from Tennessee jbraas56 years 3 months ago
Forum topicA Cinnamon Bun Experiment niagaragirl26 years 3 months ago
Forum topicmisting the inside of an oven question flourgirl51106 years 3 months ago
Blog entrySpammers Floydm206 years 3 months ago
Forum topicKneading evil? Anonymous (not verified)296 years 3 months ago
Forum topiclevain / baker's percentages ericb16 years 3 months ago
Forum topicquestion on retarding scardanelli26 years 3 months ago
Forum topichow in the world do you shape the pizza dough ??? trailrunner106 years 3 months ago
Forum topiciSi Basics silcone scraper Spatula xaipete56 years 3 months ago
Forum topicdesem qahtan36 years 3 months ago
Forum topicMixers, Ovens and Bread Slicers Gluten Free Pam56 years 3 months ago
Forum topicHello from Idaho bevibrant16 years 3 months ago
Forum topichelp with high-gluten flour ericb76 years 3 months ago
Forum topicHello! toyman96 years 3 months ago

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