The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Professional Concerns

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	Topic	Replies	Last reply
Normal topic	How to relate the height to its original height if I scaled down my Bread By oweeeenn 5 years 5 months ago	2	By albacore 5 years 5 months ago
Normal topic	Realistically what can be baked down here?! By sweetsmcdudeman 5 years 4 months ago	5	By clazar123 5 years 4 months ago
Normal topic	Best Organic European Flour By Adammac 5 years 4 months ago	1	By julie99nl 5 years 4 months ago
Normal topic	Opened Home Bakery, Dear Fresh Loafers, Help Me!!! By Tyler Dean 5 years 3 months ago	10	By half baked 5 years 3 months ago
Normal topic	Walk in fridge for overnight ferment By CDFBaker 5 years 3 months ago	4	By marseille 5 years 3 months ago
Hot topic	Starting a Micro Bakery? By adam_smith1992 8 years 2 weeks ago	24	By berryblondeboys 5 years 3 months ago
Normal topic	Spiral mixer - water leaking issues By thebagelguys 5 years 2 months ago	2	By thebagelguys 5 years 2 months ago
Hot topic	New pics: Got an offer to bake for two local cafes . . . By Christopher Hoffman 9 years 8 months ago	17	By auriba 5 years 2 months ago
Normal topic	Professional Help By Ruu 9 years 10 months ago	13	By auriba 5 years 2 months ago
Normal topic	Waffles Raw in middle and crisp outside By mannslove 6 years 9 months ago	14	By Mini Oven 5 years 2 months ago
Normal topic	returning to pro baking? By ckujawa 5 years 2 months ago	1	By idaveindy 5 years 2 months ago
Normal topic	Crusty outside, crunchy inside? Where art thou? By roti_patoti 5 years 2 months ago	7	By roti_patoti 5 years 1 month ago
Normal topic	Working hours around the world.. By coloredBread 5 years 1 month ago	7	By Vladimir 5 years 1 month ago
Normal topic	Commercial Bagel Proofing By Bagelboy0521 5 years 6 months ago	2	By Vladimir 5 years 1 month ago
Normal topic	Need help with croissants By tarjr_253 5 years 1 month ago	6	By BaniJP 5 years 1 month ago
Normal topic	Proper Retardation Method for Enriched Dough By Bakery_Breadline 4 years 11 months ago	5	By wheatbeat 4 years 11 months ago
Normal topic	HODGSON WHOLE RYE FLOUR SUBSTITUTE? By rccooks 4 years 11 months ago	11	By rccooks 4 years 11 months ago
Normal topic	insurance for home bakery By darkthunder 4 years 10 months ago	4	By darkthunder 4 years 10 months ago
Normal topic	Reference Sources, Critical Design Points For Efficient Small Bakery Layout? By rccooks 12 years 7 months ago	4	By Majid 4 years 9 months ago
Normal topic	Best fridge retarder for bagels By thebagelguys 4 years 9 months ago	8	By DanAyo 4 years 9 months ago
Normal topic	Freezing Croissants after proofing??? By tarjr_253 5 years 1 month ago	3	By rccooks 4 years 8 months ago
Normal topic	Spiral mixers By Breadfingers 4 years 7 months ago	0	n/a
Normal topic	Liability Insurance for a Cottage Bakery By HearthandRyeBakery 5 years 10 months ago	5	By JW14 4 years 7 months ago
Normal topic	What flooring options would you suggest in a new bakery? By acrosley 11 years 2 weeks ago	4	By Scootsmcgreggor 4 years 7 months ago
Normal topic	Older Convection ovens By JW14 4 years 7 months ago	3	By JW14 4 years 7 months ago

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