The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicRecipe for grease to separate bread dough from baking pan CountryBoy151 month 2 weeks ago
Forum topicChallenge done! Lechem221 month 2 weeks ago
Forum topicRoggen flour - rye flour restless baker211 month 2 weeks ago
Forum topicQuestions about TangZhong method HPoirot71 month 2 weeks ago
Forum topicFlour recommendation katyajini91 month 2 weeks ago
Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? ajkessel171 month 2 weeks ago
Forum topicStarter Hydration morgancl6821 month 2 weeks ago
Forum topicneed help troubleshooting crumb texture m3phisto21 month 2 weeks ago
Forum topicHelp with gluten free breads Col in LA.41 month 2 weeks ago
Blog entryQuestion of King Arthur's special patent flour teketeke21 month 2 weeks ago
Forum topicSmall starter? JessicaW3171 month 2 weeks ago
Forum topicPretzel production beccad1831 month 2 weeks ago
Forum topicLeaving leaven prepared for bake too long? lina011 month 2 weeks ago
Forum topicCooling bread - how long to wait? KD1001151 month 2 weeks ago
Blog entrySpelt, Rye, Einkorn & Organic AP Mini Oven211 month 2 weeks ago
Forum topicAutolyse troubleshoot: Lumpy dough DazedNDConfused61 month 2 weeks ago
Forum topicDump Truck of Dough? Rube Goldberg31 month 2 weeks ago
Forum topicRecycling crumb cake? beccad1841 month 2 weeks ago
Forum topicBread leavened with three and half day old starter joc1954101 month 2 weeks ago
Blog entryHamelman's 5 grain with rye sour Elsasquerino91 month 2 weeks ago
Blog entry...and then comes the fall - Lesson Five LydiaPage21 month 2 weeks ago
Blog entryJuly 28, planned bake #1: 65% Whole Grain Porridge Bread IceDemeter41 month 2 weeks ago
Forum topicZak the Baker: Video and article jstreed1476121 month 2 weeks ago
Forum topicLoaf size? Tstockton21 month 2 weeks ago
Forum topicWhat function does accent have in professional oven mutantspace41 month 2 weeks ago

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