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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Private messages to be cleared on February 1
milling corn
Seam Side Down Proofing?
Is it fermenting?
BUP - Should I still use the dough hook extender on bigger batches?
Happy National Pie Day
hypothesis: how to create a viable in taste, crust and crumb baguette in one day
Initial proof
Moffat Turbofan Installation Questions
Hello freshloaf members
Brod & Taylor Baking Shell
Can anyone point me at some starter science info? Looking for specific feeding ratios.
Bread in Prague
adjustment to water and salt?
Anis Boubsa, plus inclusions
Is muffin batter the same as cake batter?
Is Bob's Red Mill flour worth the extra money over KA?
King Arthur Focaccia
Flat dense sourdough :(
Proofing issue?
Go to forum >
Blog Posts
Soybean baguettes, hasn't nailed it yet lol
Sakadane Country Bread
50% Emmer
Initial proof
Crypto peerless
Tangzhong milk bread with some whole grain flour
Another milk bread
Porridge Bread with/ Yudane
Adam Leonti's book entitled "Flour Lab"
Red Fife Sandwich Loaf
Tangzhong Milk Bread
Two biga loaves at a family party
Körnerrebe
Ruchmehl
The Fresh Loaf is 20 today!
50% khorasan biga
First bake in a long time
Test Post With Altamura Image
Playing with the new site photo uploads
Pineapple tarts for CNY
Go to blogs >
Recent comments
Yes, correct Tom. Will edit…
ReneR
3 minutes 24 seconds ago
hypothesis: how to create a viable in taste, crust and crumb baguette in one day
looks delicious!
WanyeKest
3 minutes 36 seconds ago
Happy National Pie Day
Poolish water temperature…
tpassin
7 minutes 48 seconds ago
hypothesis: how to create a viable in taste, crust and crumb baguette in one day
Some useful poolish details
ReneR
2 minutes 45 seconds ago
hypothesis: how to create a viable in taste, crust and crumb baguette in one day
1:2:2 ratio
ReneR
1 hour 23 minutes ago
Can anyone point me at some starter science info? Looking for specific feeding ratios.
Have done both
ll433
2 hours 49 minutes ago
Seam Side Down Proofing?
The recipe tells you how to know
mariana
4 hours 16 minutes ago
Initial proof
Thank you so much!
The Roadside Pie King
7 hours 39 minutes ago
Happy National Pie Day
Feast your eyes on a Triple AAA short pastry
The Roadside Pie King
7 hours 53 minutes ago
Is it fermenting?
Personally, I really like....
The Roadside Pie King
8 hours 11 minutes ago
BUP - Should I still use the dough hook extender on bigger batches?
Articles I've seen say to…
tpassin
8 hours 13 minutes ago
milling corn
There's nothing quite like…
apilinariosilvia
8 hours 16 minutes ago
What a beauty!
I’ve used popcorn
trailrunner
8 hours 27 minutes ago
milling corn
Popcorn (uncooked) is said…
tpassin
9 hours 2 minutes ago
milling corn
Call it a mistake - might…
Davey1
10 hours 12 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
I don't understand
The New Guy
12 hours 44 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
It’s a winner
trailrunner
12 hours 54 minutes ago
Seam Side Down Proofing?
Do it right and there is no…
Davey1
12 hours 56 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Knife
PNWguy
12 hours 59 minutes ago
Seam Side Down Proofing?
Porridge Loaf
PNWguy
13 hours 1 minute ago
Seam Side Down Proofing?
It's not fermenting
Abe
10 hours 53 minutes ago
Is it fermenting?
Nordic Ware
alcophile
13 hours 13 minutes ago
Proofing lids for half sheet pans
German ryes
alcophile
13 hours 36 minutes ago
Seam Side Down Proofing?
I always thought that…
tpassin
15 hours 12 minutes ago
Is it fermenting?
Fair enough on the pie dough…
Sour_Baker
15 hours 30 minutes ago
Is it fermenting?
58% hydration - including…
tpassin
15 hours 31 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
You can look at my porridge loaf
trailrunner
15 hours ago
Seam Side Down Proofing?
Will do
The New Guy
16 hours ago
Hello! New baker looking for "beginner" French T65 based recipe
Ugh...
The New Guy
16 hours 11 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Not all T-65 flours are the…
tpassin
16 hours ago
Hello! New baker looking for "beginner" French T65 based recipe
Go by the dough - it tells…
Davey1
16 hours 19 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
As for breed standards,…
tpassin
16 hours 20 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Believe it or not - it's the…
Davey1
16 hours 26 minutes ago
Seam Side Down Proofing?
Test results
The New Guy
16 hours 27 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Help understanding test results
The New Guy
16 hours 30 minutes ago
French T65 flour for sourdough
Thanks!
The New Guy
16 hours 57 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Can someone perhaps point me…
tpassin
17 hours 15 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
The link is the little…
breadforfun
18 hours 32 minutes ago
Welcome to the new site!
Thanks!
The New Guy
18 hours 46 minutes ago
Hello! New baker looking for "beginner" French T65 based recipe
Thanks, pal!
The Roadside Pie King
18 hours 45 minutes ago
Happy National Pie Day
More comments >
Recent comments