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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
The official Flat bread Community bake thread
How to make sourdough
Pate Choux/ Saint Joseph pastry
Data logging oven temperature
Gas Ovens, recent
Fresh Milled vs Store Bought Whole Wheat Flour?
Bulk ferment at 65F / 18C -- less sticky than at room temp (73F)
Sour corn rye, didn't rise after refrigerating dough
Panettone baking journey.
Homebrew Doburoku or Bodaimoto Sake
"Stringy" dinner rolls
spritzing and/or steaming
Over or under proofed?
Higher hydration starter and salt.
comercial bread slicer
For today's lunch we travel to Central Asia, Uzbekistan
Struggling with basic white sandwich bread
Book: Flatbreads and Flavors
Wheat berries are disappearing
fermentation is weird
Go to forum >
Blog Posts
hazelnut bread
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
LM Croissants Teffri-Chambelland
Sourdough pepper buns
Fruit flavor pairing chart
Community bake #4 Ultra high hydration, focaccia formula.
Trailrunner batter bread
Pecan Apple Strudel Panettone
In honor of Pi Day
Poppy seed hamantaschen
(CB) SD Soybean, anchovy, and shallot fougasse with savory spiced syrup glaze
Flammkuchen AKA- Tarte Flambe'e
Flatbread C.B. #2 - Uzbek sourdough flatbread
Irish soda bread. The Will Falzon Method.
Flat Bread Community Bake: Georgian Khachapuri
Swedish Tunnbrod
Desem-style pain au son, as baguettes (25% bran, lean dough)
Sweet potato whole grain SD
Pistachio and date sourdough focaccia using fresh-milled spelt and hard red wheat
Uzbek Sourdough Flatbread
Go to blogs >
Recent comments
So many good things to note…
herringbur
11 minutes 22 seconds ago
Measuring bread pan temperature
great
MancyHenry
24 minutes 52 seconds ago
Help!! My favorite recipe has been deleted!!
answer
tidingsbench
1 hour 34 minutes ago
tool to calculate required sourdough base on times and temperatures?
I've got to get the…
squattercity
3 hours 7 minutes ago
How to make sourdough
Thx, Paul -- the hazelnut…
squattercity
3 hours 15 minutes ago
hazelnut bread
That is one pretty loaf with…
WanyeKest
3 hours 15 minutes ago
How to make sourdough
Beautiful 🤩
Isand66
3 hours 20 minutes ago
LM Croissants Teffri-Chambelland
Thanks, Paul. Appreciate it!
WanyeKest
3 hours 24 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
thank you, appreciate it!
WanyeKest
3 hours ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Fabulous 👏
Isand66
3 hours 49 minutes ago
Sourdough pepper buns
Thanks, Paul.
The Roadside Pie King
3 hours 58 minutes ago
Pate Choux/ Saint Joseph pastry
Those look good, Michael
pmccool
4 hours ago
LM Croissants Teffri-Chambelland
Yum!
pmccool
4 hours ago
Pate Choux/ Saint Joseph pastry
How does the hazelnut flour affect the dough?
pmccool
4 hours 12 minutes ago
hazelnut bread
Phenomenal honeycomb!
pmccool
4 hours 15 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Oven thermostat calibration
albacore
6 hours 25 minutes ago
Data logging oven temperature
They look incredible good!…
sparkfan
6 hours 47 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
thx Jon.Interesting idea to…
squattercity
7 hours 49 minutes ago
hazelnut bread
thanks, appreciate it :)
WanyeKest
8 hours 52 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Lovely giant hazelnut
JonJ
9 hours 53 minutes ago
hazelnut bread
Those look wonderful!
SueVT
10 hours 55 minutes ago
LM Croissants Teffri-Chambelland
Thanks!
loydb
11 hours 1 minute ago
LM Croissants Teffri-Chambelland
Really nice croissants, the…
5 is nice
13 hours 12 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
musical accompaniment
squattercity
15 hours 14 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
in that case, I have to find…
WanyeKest
13 hours 52 minutes ago
Sourdough pepper buns
You have no idea!
WanyeKest
15 hours 38 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
good luck!
WanyeKest
15 hours 41 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
I agree. And even with the…
tpassin
15 hours 41 minutes ago
Data logging oven temperature
Thanks, Michael!
WanyeKest
15 hours 44 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Lievito Madre
mwilson
15 hours 45 minutes ago
LM Croissants Teffri-Chambelland
fantastic, Jay, fantastic…
squattercity
16 hours 4 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Thanks, Jon!
ll433
16 hours 5 minutes ago
The official Flat bread Community bake thread
Thanks, Will!
ll433
16 hours 6 minutes ago
The official Flat bread Community bake thread
Thank you!
ll433
16 hours 8 minutes ago
The official Flat bread Community bake thread
Ok, I'll bite.What is 'LM' ?
loydb
16 hours 9 minutes ago
LM Croissants Teffri-Chambelland
Thanks, Tom!
ll433
16 hours ago
The official Flat bread Community bake thread
Man those look great.I…
loydb
16 hours 10 minutes ago
Croissant trial #1: New flour, increased PFF%, double book folds, new work flow
Thanks, Rob
ll433
16 hours ago
Sourdough pepper buns
Those look delicious.
loydb
16 hours 12 minutes ago
The official Flat bread Community bake thread
Thanks, Jay!
ll433
16 hours 12 minutes ago
Sourdough pepper buns
More comments >
Recent comments