The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicCommercial proofer at home. maillard31302 months 3 days ago
Forum topicConvection oven problem: lack of luster csulliva42 months 3 days ago
Forum topicRustic Bread Floydm2022 months 4 days ago
Blog entryBest method of storing bread products I have found! Skibum22 months 4 days ago
Blog entrySoft pull apart dinner rolls, take III Skibum82 months 4 days ago
Blog entry100% WG Wheat; 40% Rye Banana; Starter Issues... IceDemeter42 months 4 days ago
Forum topicWhen to use fan forced oven and when not to giraffez52 months 4 days ago
Forum topicBread baking apprenticeship in Paris? jsk02 months 4 days ago
Forum topic65% rye bread Dsr30392 months 4 days ago
Blog entryPain de Campagne KevKim4432 months 4 days ago
Blog entry20 Percent Sprouted 4 Grain SFSD dabrownman102 months 4 days ago
Forum topicQuestion about rolls... Macette52 months 4 days ago
Forum topicIs this picture ok? sallam62 months 5 days ago
Forum topicBaguette olympics - kendalm on alfansos tail... kendalm82 months 5 days ago
Forum topicHooch keeps happening Abartel12 months 5 days ago
Forum topicWhere to post job openings Noha12 months 5 days ago
Forum topicWhole wheat sourdough with 00 flour? bread196512 months 5 days ago
Blog entryOatmeal Hazelnut Miche WoodenSpoon352 months 5 days ago
Forum topicIncreasing Volume with stone ground flour Piloni12 months 5 days ago
Forum topicMy journey in final fermentation/proving, progress? KevKim4412 months 5 days ago
Forum topicLame ?? gerryp123142 months 5 days ago
Forum topicHelp, my friend don't like that dough doe breadforbecca6912 months 6 days ago
Forum topicPeter Reinhart's Sprouted Whole Wheat Bread Floydm872 months 6 days ago
Forum topicQuestions about bakeries- customers, patterns, purchases, revenue...? Linseed22 months 6 days ago
Blog entry36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere txfarmer152 months 6 days ago

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