The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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	Topic	Replies	Last reply
Normal topic	Scaling up Process from 2 - 20 loaves Sourdough By Gadga 2 years 11 months ago	2	By JeremyCherfas 2 years 11 months ago
Normal topic	Brooklyn Maltese Baking Academy. By The Roadside Pi... 2 years 11 months ago	1	By Rock 2 years 11 months ago
Normal topic	Oat Porridge Sourdough Progress By Helianthus 2 years 11 months ago	7	By GaryBishop 2 years 10 months ago
Normal topic	Dense bottom of the bread. By Lilpastrysplashy 11 years 10 months ago	15	By HappyInFL 2 years 10 months ago
Normal topic	no-knead bread re-visited By christopher 2 years 11 months ago	5	By justkeepswimming 2 years 10 months ago
Normal topic	Dough Extensibility By barlowpark 2 years 10 months ago	0	n/a
Normal topic	Scaling down Forkish quantities for starting a levain? By roboboticus 2 years 10 months ago	7	By squattercity 2 years 10 months ago
Normal topic	Oven spring deforming loaf By Helianthus 2 years 10 months ago	4	By idaveindy 2 years 10 months ago
Normal topic	"Sweeter" pain au levain and chef/levain process By Gadjowheaty 2 years 10 months ago	4	By Gadjowheaty 2 years 10 months ago
Normal topic	Preheat combo-cooker? By roboboticus 2 years 10 months ago	2	By barryvabeach 2 years 10 months ago
Normal topic	RECIPE OF SWISS MILK BREAD OR MILKWEGGLI By ballmatic 2 years 10 months ago	0	n/a
Hot topic	Rubaud Levain, High hydration, process points query. By Gadjowheaty 2 years 10 months ago	26	By Gadjowheaty 2 years 10 months ago
Normal topic	The from frozen baguette results By The Roadside Pi... 2 years 10 months ago	0	n/a
Normal topic	Squeegee dough off mixing hand By roboboticus 2 years 10 months ago	5	By Portus 2 years 10 months ago
Hot topic	Chasing thin, crispy, not thick/tough dough By Jim Burgin 6 years 3 months ago	106	By Gadjowheaty 2 years 10 months ago
Normal topic	Poolish yeast percentage and duration in Harvest Bread with Poolish (Forkish) By roboboticus 2 years 10 months ago	4	By Rock 2 years 10 months ago
Normal topic	Aggressive Bertinet Folds mid-bulk By Gadjowheaty 2 years 9 months ago	2	By Gadjowheaty 2 years 9 months ago
Hot topic	An American in Deutschland By chrisatola 2 years 9 months ago	22	By chrisatola 2 years 9 months ago
Normal topic	75% Whole Wheat Success By preppymcprepperson 2 years 9 months ago	5	By the first ashley 2 years 9 months ago
Normal topic	Humidity and bulk fermentation times By roboboticus 2 years 9 months ago	3	By Abelbreadgallery 2 years 9 months ago
Normal topic	Monheimer Salt Sponge & CLAS? By Gadjowheaty 2 years 9 months ago	6	By Gadjowheaty 2 years 9 months ago
Normal topic	I think my 5 qt. dutch oven is too small By Bread Head 12 years 1 month ago	1	By JeanoBu 2 years 9 months ago
Normal topic	Fröstlberg-Kruste: Proofing "seam down" and baking "seam down?" By Gadjowheaty 2 years 9 months ago	14	By Gadjowheaty 2 years 9 months ago
Hot topic	Hamelman Volkornbrot II - flaxseed, with adaptations by jl By Gadjowheaty 2 years 9 months ago	28	By Mini Oven 2 years 9 months ago
Hot topic	First Volkornbrot - Hamelman By Gadjowheaty 2 years 9 months ago	20	By pmccool 2 years 9 months ago

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