Skip to main content
Home
Forum
Blog
Search
The Fresh Loaf
Search
Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
Log in
or
register
to participate in the discussion.
Forum Posts
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
Better to use Google for search
Trying out a Gluten-Free recipe converter – would love your feedback
Go to forum >
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
Thank you
SusanMcKennaGrant
9 hours 11 minutes ago
Focacce over the years
"fermenting longer" - be…
Davey1
10 hours 14 minutes ago
T65 is here
Happy baguette’ing!
rtooh
12 hours ago
T65 is here
Have been on a biga kick lately….
foodforthought
13 hours 15 minutes ago
Richard Hart's "Real Italian Ciabatta" recipe
Excellent!
trailrunner
16 hours 6 minutes ago
T65 is here
Hello Trailrunner!Of course…
rtooh
16 hours 17 minutes ago
T65 is here
Thanks Tom. I mixed to a 65%…
rtooh
16 hours ago
T65 is here
A very good bake! What…
tpassin
17 hours 3 minutes ago
T65 is here
Gorgeous!
trailrunner
18 hours 10 minutes ago
T65 is here
Here are the results this…
rtooh
18 hours 14 minutes ago
T65 is here
It looks like I can’t send…
tanthonyr
18 hours 45 minutes ago
Chandley Pico Plus For Sale
Yes, there will be at least…
tanthonyr
18 hours 57 minutes ago
Chandley Pico Plus For Sale
I double checked and it will…
sarahcarlisle54
20 hours 43 minutes ago
Chandley Pico Plus For Sale
Stunning!
WanyeKest
21 hours 53 minutes ago
Focacce over the years
THank you!
SusanMcKennaGrant
22 hours 37 minutes ago
Advice needed for how to make Knodelbrot from the Alto Adige
Thank you!
SusanMcKennaGrant
22 hours 46 minutes ago
Focacce over the years
Great focaccias!
mwilson
1 day 1 hour ago
Focacce over the years
Thanks Gavin
mwilson
1 day ago
Doughnuts with LM Revisited
Knödelbrot
Mini Oven
1 day 2 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
focaccia genovese
SusanMcKennaGrant
1 day 3 hours ago
Focaccia genovese
THank you
SusanMcKennaGrant
1 day 3 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
TY
SusanMcKennaGrant
1 day 3 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
Thanks so much Mini!
SusanMcKennaGrant
1 day 3 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
no need to apologise :)
Mini Oven
1 day 14 hours ago
Little Oven's Egging
This weekend works fine. I…
tanthonyr
1 day 15 hours ago
Chandley Pico Plus For Sale
Another Edit
Benbuck
1 day 15 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
Knödel brot
Mini Oven
1 day 13 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
If it's too wet - use less…
Davey1
1 day 15 hours ago
Lower Hydration to Compensate for Additiions
Two-Part Scales
louiscohen
1 day 15 hours ago
Need a digital scale recommendation
Thanks for the clarification…
Benbuck
1 day 16 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
Yes, Deg F
tpassin
1 day 17 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
Misunderstanding
ReneR
1 day 17 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
C or F?
pmccool
1 day 17 hours ago
Advice needed for how to make Knodelbrot from the Alto Adige
Great Info!
Benbuck
1 day 18 hours ago
Richard Hart's "Real Italian Ciabatta" recipe
Oven
sarahcarlisle54
1 day 19 hours ago
Chandley Pico Plus For Sale
Michael Suas Baguettes
trailrunner
1 day 19 hours ago
T65 is here
This is the formula I have used.
trailrunner
1 day 19 hours ago
T65 is here
Thanks tpassin! Yes,…
rtooh
1 day 20 hours ago
Smooth Dough Skin
Thanks for the kind words…
CalBeachBaker
1 day 20 hours ago
Sourdough Bread-Prebiotic Leaven ~100%Whole Wheat
Moulin d’August Flour Can Be Touchy
tpassin
1 day 21 hours ago
Smooth Dough Skin
More comments >
Recent comments