The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicBetter heat transfer staff of life117 years 3 weeks ago
Forum topicTrouble with texture of Reinhart WGB Multigrain Struan jkandell17 years 3 weeks ago
Ready to clean up ehanner07 years 3 weeks ago
Out of the skins ehanner07 years 3 weeks ago
After Broiling ehanner07 years 3 weeks ago
After bulk ferment ehanner07 years 3 weeks ago
Fresh Baked ehanner07 years 3 weeks ago
Dragons Breath Crumb ehanner07 years 3 weeks ago
Forum topicHello from a new and renewed baker in British Columbia jeanldw07 years 3 weeks ago
Forum topicOveractive Leaven? the breadman47 years 3 weeks ago
Forum topicRising Problem with Harry Germany's Rye Bread CountryBoy207 years 3 weeks ago
Forum topicWW flour, free form loaves, not much rise. Suggestions please ron45157 years 3 weeks ago
Forum topicheavy duty, rimless, aluminum, half size, NOT-non-stick baking sheet? expatCanuck47 years 3 weeks ago
Blog entrySusan and Jmonkey's Sourdough AnnieT47 years 3 weeks ago
Fresh thick fluffy pretzels Mini Oven07 years 3 weeks ago
Transitional WW leemid07 years 3 weeks ago
Blog entryTwo Sourdough Focaccias - Raisin and Savory bwraith27 years 3 weeks ago
Forum topicStarter is separating in layers and is sluggish Loafer77 years 3 weeks ago
Forum topicBread dabbler from S.F. Bay Area BarbJ27 years 3 weeks ago
Forum topicCongratulations Artisans.... CountryBoy27 years 3 weeks ago
Blog entryBlack Bread? BrotBoy07 years 3 weeks ago
Forum topicSomeones white sourdough loaf Dave W27 years 3 weeks ago
Pain au Levain from Hamelman's "Bread" - Crumb dmsnyder07 years 3 weeks ago
Pain au Levain from Hamelman's "Bread" - Crust close-up dmsnyder07 years 3 weeks ago
Pain au Levain from Hamelman's "Bread" dmsnyder07 years 3 weeks ago

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