The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicProblems with milling fresh flour matt291610 min 15 sec ago
Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness will-you-wont2922 min 24 sec ago
Blog entryMy Hot Cross Bun Recipe albacore435 min 13 sec ago
Forum topicdough stays resolutely sticky tmck545 min 10 sec ago
Forum topicLooking for 1980s Vermont baker and his bakery. weavershouse61 hour 35 min ago
Forum topicFrankin Oven hodgey141 hour 46 min ago
Blog entryMatcha, Black Sesame, Swirl Sourdough Milk Bread Benito271 hour 58 min ago
Forum topicDouble Loaf Pans to Create Steam SoniaR32 hours 12 min ago
Forum topicBrioche texture Rsgold33 hours 16 min ago
Forum topicSourdough in a bread machine; or… Mark Sealey164 hours 27 min ago
Forum topicNeed help with my baguettes whitejonathanc24 hours 27 min ago
Blog entryyecora rojo desem again headupinclouds464 hours 27 min ago
Blog entry75% whole stoneground red fife honey sourdough 85% hydration Benito404 hours 34 min ago
Forum topicAir bubble in Doughnut Doughnutslinger44 hours 46 min ago
Forum topicQuestions about Fermentation and Kneading Michael Bradshaw07 hours 23 min ago
Blog entry100% Whole Grain Hard Red (Desem Inspired) mdw207 hours 38 min ago
Forum topicGuidance Tartine vs FWSY levain % and proof LauraJP37 hours 48 min ago
Blog entryThe 20 percent experiment JonJ28 hours 15 min ago
Forum topicElements of an Ideal Pastry Kitchen Natosha Jacobs18 hours 22 min ago
Forum topicSteaming an oven for bread: Having trouble with towel method David2038 hours 37 min ago
Forum topicSaggy loaves NorwichAl58 hours 40 min ago
Forum topicQuestion regarding scoring/rise in bread/shape Ade09 hours 5 min ago
Forum topicCommunity Bake - Semolina/Durum and similar grain breads alfanso64011 hours 54 min ago
Forum topicBaked a SD 1.5hr @ 400F DanAyo412 hours 2 min ago
Forum topicBest mixer for 52% hydration bagel dough? joyfulbaker813 hours 35 min ago