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The Fresh Loaf
A Community of Amateur Bakers and
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The Bread Browser
Potica Rolls and Anadama Bread
15% Beremeal (barley) sourdough
Rustic Rye Sourdough
Swirly bakes this weekend
Is this under proofed?
Tartine Oat Bread
Sourdough On My Kettle
Why is the bottom edge flat angled instead of round?
Little bakes with some sourdough discard this week
Rerun of Nobleman's rye bread
Whole Wheat + Gluten
quick test bake
Shaping.... batard vs boule
Olive and Sweet Pepper Bruschetta Sourdough
ISO Advice for Better Crumb
Panettone Classico - Based on Christopher Louie's Recipe
White Sandwich Loaf with a Barley Mash
First try using Emmer flour
All purpose SD with spelt and inclusions
Please help! My croissants are struggling!
Yippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye
Mini Orange Cake and a semi-successful Gâteau Invisible
Sourdough bread , rolls and discard crumpets
This one really blew up
Help with Recipe from The Rye Baker
Thoughts on crumb and crust?
'Cold proof' and 'Room Temperature proofing'
Using the maximum space in our home oven.