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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
16 baguette au levain at once in a home oven -- working on scaling up!
Fermentation/Proofing Speed with Cacao Powder in Dough
Lower Hydration to Compensate for Additiions
Smooth Dough Skin
Richard Hart's "Real Italian Ciabatta" recipe
Advice needed for how to make Knodelbrot from the Alto Adige
Ads on Android Phone
No guilt whole wheat banana bread
Need Advice for Baking Issue
Katie's Mess
Battle of the vintage minis
THE PERFECT RYE BREAD 1. Russian Rye, Bread Matters Version
Going back to my Pizza Roots
T65 is here
Santa Fe, Albuquerque, Salt Lake City -- Bakeries?
Katie's Hydration Test
Need a digital scale recommendation
Sourdough Bauernbrot
Little Oven's Egging
Modernist Bread at Home
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Blog Posts
Sifted Stoneground Wholemeal Loaf
Focacce over the years
Knodelbrot advice needed!!
Fresh Milled Stardust Wheat with 6 Grain Blend, Rye Scald
Sourdough Bread-Prebiotic Leaven ~100%Whole Wheat
Swiss Chalet-like bullet rolls
A wall oven customized for bread baking
Baguette journal #4: Black bánh mi with potato puree solution
Starters showcase #2: Whoreass Silver (salted black rice starter with freezing treatment)
Starters showcase #1: Djinn Carne (black rice, lactose, and butter starter with freezing treatment)
proof of life
baked vegan wholewheat parsley & mint donuts w blood orange/plum brandy glaze
Twisted, Onions, Bacon, Cheese
Doughnuts with LM Revisited
Durum Whole Wheat with Smoked Cherries and Caramelized Onions Sourdough
Guinness Vermont Cheddar-Bacon Cheese Sour Dough Pretzel Rolls
20250829 Simple Wholegrain Rye Bread with CLAS
Middlings Bread
Baguette journal #3: Bánh mi with little happy accident
Couronne Bordelaise with Lievito Madre (Didn't Go as Planned)
Go to blogs >
Recent comments
Remarkable dedication
Moe C
8 minutes 33 seconds ago
16 baguette au levain at once in a home oven -- working on scaling up!
Thanks Paul
mwilson
17 minutes 14 seconds ago
Sifted Stoneground Wholemeal Loaf
That's a gorgeous loaf of bread, Michael
pmccool
3 hours 21 minutes ago
Sifted Stoneground Wholemeal Loaf
Thank you
SusanMcKennaGrant
16 hours ago
Focacce over the years
"fermenting longer" - be…
Davey1
17 hours ago
T65 is here
Happy baguette’ing!
rtooh
19 hours ago
T65 is here
Have been on a biga kick lately….
foodforthought
20 hours 13 minutes ago
Richard Hart's "Real Italian Ciabatta" recipe
Excellent!
trailrunner
23 hours 4 minutes ago
T65 is here
Hello Trailrunner!Of course…
rtooh
23 hours ago
T65 is here
Thanks Tom. I mixed to a 65%…
rtooh
23 hours 26 minutes ago
T65 is here
A very good bake! What…
tpassin
1 day ago
T65 is here
Gorgeous!
trailrunner
1 day ago
T65 is here
Here are the results this…
rtooh
1 day ago
T65 is here
It looks like I can’t send…
tanthonyr
1 day 1 hour ago
Chandley Pico Plus For Sale
Yes, there will be at least…
tanthonyr
1 day 1 hour ago
Chandley Pico Plus For Sale
I double checked and it will…
sarahcarlisle54
1 day 2 hours ago
Chandley Pico Plus For Sale
Stunning!
WanyeKest
1 day 4 hours ago
Focacce over the years
THank you!
SusanMcKennaGrant
1 day 4 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
Thank you!
SusanMcKennaGrant
1 day 5 hours ago
Focacce over the years
Great focaccias!
mwilson
1 day 8 hours ago
Focacce over the years
Thanks Gavin
mwilson
1 day 7 hours ago
Doughnuts with LM Revisited
Knödelbrot
Mini Oven
1 day 9 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
focaccia genovese
SusanMcKennaGrant
1 day 10 hours ago
Focaccia genovese
THank you
SusanMcKennaGrant
1 day 10 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
TY
SusanMcKennaGrant
1 day 10 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
Thanks so much Mini!
SusanMcKennaGrant
1 day 10 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
no need to apologise :)
Mini Oven
1 day 21 hours ago
Little Oven's Egging
This weekend works fine. I…
tanthonyr
1 day 22 hours ago
Chandley Pico Plus For Sale
Another Edit
Benbuck
1 day 22 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
Knödel brot
Mini Oven
1 day 20 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
If it's too wet - use less…
Davey1
1 day 22 hours ago
Lower Hydration to Compensate for Additiions
Two-Part Scales
louiscohen
1 day 22 hours ago
Need a digital scale recommendation
Thanks for the clarification…
Benbuck
1 day 23 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
Yes, Deg F
tpassin
2 days ago
Advice needed for how to make Knodelbrot from the Alto Adige
Misunderstanding
ReneR
2 days ago
Richard Hart's "Real Italian Ciabatta" recipe
C or F?
pmccool
2 days ago
Advice needed for how to make Knodelbrot from the Alto Adige
Great Info!
Benbuck
2 days 1 hour ago
Richard Hart's "Real Italian Ciabatta" recipe
Oven
sarahcarlisle54
2 days 2 hours ago
Chandley Pico Plus For Sale
Michael Suas Baguettes
trailrunner
2 days 2 hours ago
T65 is here
This is the formula I have used.
trailrunner
2 days 2 hours ago
T65 is here
More comments >
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