The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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	Topic	Replies	Last reply
Normal topic	90% Rye - 2kg loaf? By Gadjowheaty 7 years 11 months ago	15	By Gadjowheaty 7 years 10 months ago
Normal topic	90% baguette...by accident By rfusca 9 years 8 months ago	1	By dabrownman 9 years 8 months ago
Normal topic	90 % hydration ww sourdough ciabatta By rubato456 13 years 1 week ago	1	By Eli 13 years 5 days ago
Normal topic	80% Sourdough Rye from Jeffrey Hamelman's "Bread" By ramat123 11 years 2 months ago	3	By Noor13 11 years 2 months ago
Normal topic	8 grain question By GlennM 2 years 1 month ago	1	By Maverick 2 years 1 month ago
Normal topic	75% Whole Wheat Success By preppymcprepperson 3 months 3 weeks ago	5	By the first ashley 3 months 3 weeks ago
Normal topic	75% hydration Pain au Levain, mixed leavening, Kamut/Wheat By pizza fool 4 years 4 months ago	3	By mutantspace 4 years 4 months ago
Normal topic	70% Rye Sourdough from Hamelman By Noor13 11 years 4 months ago	4	By Noor13 11 years 4 months ago
Normal topic	60-2-2 ? By KP Crumbworth 15 years 7 months ago	3	By TomH 15 years 7 months ago
Normal topic	6 Ciabatta Rolls For Panini Sancwiches By dablues 6 years 8 months ago	8	By dablues 6 years 7 months ago
Normal topic	5lb GM "Bread" flour no longer Harvest King By Thor Simon 4 years 3 months ago	0	n/a
Normal topic	550 Flour - equivalent flours here in the States ? By AnnaInMD 8 years 5 months ago	8	By AnnaInMD 8 years 5 months ago
Normal topic	50% SD loaf By Abelbreadgallery 6 years 11 months ago	2	By ElPanadero 6 years 11 months ago
Normal topic	5-Day Delayed Cold Frementation Biga Rustic Bread With No Additional Yeast--Second Edit By baltochef 12 years 7 months ago	5	By Jane Dough 7 years 11 months ago
Normal topic	5 Minutes vs Baker's Percentage By flournwater 12 years 8 months ago	14	By pattycakes 12 years 8 months ago
Normal topic	5 minute artisan baker and clay pot By maswindell 12 years 7 months ago	4	By JoeV 12 years 7 months ago
Normal topic	5 Minute A Day Method... By thespeidels 11 years 1 month ago	0	n/a
Normal topic	48-hour Baguettes, and beyond By Rodger 11 years 3 months ago	3	By SylviaH 11 years 3 months ago
Normal topic	3rd attempt at baguette perfection: Your help is appreciated! By JT 13 years 6 months ago	6	By proth5 13 years 6 months ago
Normal topic	30% Tasmanian Spelt bread By tchism 7 years 9 months ago	14	By tchism 7 years 8 months ago
Normal topic	30% rice 70% wheat loaf By Abelbreadgallery 4 years 8 months ago	5	By Lazy Loafer 4 years 8 months ago
Normal topic	30 Percent Whole Wheat Baguette By dwfender 9 years 6 months ago	7	By fancy4baking 9 years 5 months ago
Normal topic	3-stage rye levain question By Cadrabkin 3 years 6 months ago	2	By dmsnyder 3 years 6 months ago
Normal topic	3 starter bread By metropical 1 year 3 months ago	1	By ciabatta 1 year 3 months ago
Normal topic	3 Qt Cast Iron Combo Pan Amount of Dough By dablues 9 years 8 months ago	2	By dablues 9 years 8 months ago

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