The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Blog entry"Italian" San Joaquin Sourdough, a modified method dmsnyder103 weeks 1 hour ago
Blog entryMy first descent home-oven baked pizza (finally!) ReneR53 weeks 10 hours ago
Forum topicDry Dough Kala43 weeks 21 hours ago
Forum topicFirst timer with sourdough misshoney63 weeks 22 hours ago
Forum topicBrooklyn’s Hottest Pizzeria | Bon Appétit mwilson23 weeks 1 day ago
Forum topicSuccessful Ciabatta bake on third try Frodough Bakkings43 weeks 1 day ago
Blog entryHamelman's Sourdough 5-Grain Bread pmccool93 weeks 1 day ago
Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration louiscohen43 weeks 1 day ago
Forum topicREMOVED joyridebaking23 weeks 1 day ago
Forum topicStarter runny and no longer doubling Skelley223 weeks 2 days ago
Blog entryRed Miso Furikake (Sesame seeds and Nori) Sourdough Benito563 weeks 2 days ago
Forum topicWooden baking frames mark II part I albacore53 weeks 3 days ago
Blog entryMochi Sourdough Milk Bread Benito93 weeks 3 days ago
Blog entryWakame and fermented tofu (Chao) loaf ReneR13 weeks 3 days ago
Forum topicUsing "solod" in Ginsberg's "The Rye Baker"? Breadzik133 weeks 3 days ago
Blog entryPanettone - The Roy recipe SueVT253 weeks 3 days ago
Forum topicFamous "The Fresh Loaf" breads JonJ113 weeks 4 days ago
Blog entryLaboratory exercise and practice: Bread braiding. The Roadside Pi...43 weeks 4 days ago
Forum topicSoaker Ingredient Hydration Percents -- Some Data Steve Petermann333 weeks 4 days ago
Forum topicOven Choices for Cottage Baker Cottage Baker23 weeks 4 days ago
Forum topicBanneton/Frame/Pan Help BreadBrad8863 weeks 4 days ago
Forum topicRoman pizza recipe anyone? Ilya Flyamer143 weeks 4 days ago
Forum topicbottom of loaves get concave when cooling Trimbandit143 weeks 4 days ago
Blog entryThird Time Was a Charm Mister C33 weeks 5 days ago
Forum topicInteresting Sweet Stiff Levain pH data Benito323 weeks 5 days ago

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