The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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	Topic	Replies	Last reply
Normal topic	2nd time making Challah By serhan 4 years 6 months ago	9	By kariflowers 4 years 5 months ago
Normal topic	3 1/2-hour, yeast-only, 50% rye By HeidiH 12 years 1 month ago	2	By dabrownman 12 years 1 month ago
Normal topic	3-Stage Sponge 100% Rye from Poland By Elagins 8 years 4 months ago	13	By Elagins 8 years 4 months ago
Normal topic	300 loaves of challah in 3 hours By Tarrosion 13 years 8 months ago	6	By flournwater 13 years 8 months ago
Normal topic	3rd Insanely sticky dough in a row, help! By angelofdef 4 years 4 months ago	5	By Mini Oven 4 years 4 months ago
Normal topic	3rd Starter By oskar270 14 years 6 months ago	7	By oskar270 14 years 6 months ago
Normal topic	4 Strand Challah By makebreadnet 8 years 3 months ago	4	By makebreadnet 8 years 3 months ago
Normal topic	4-loaf, over night rise recipie...advice? By samkc 16 years 10 months ago	8	By noyeast 15 years 3 months ago
Normal topic	40 Minute Hamburger Buns or Rolls By BettyR 14 years 2 months ago	7	By EvaB 14 years 1 month ago
Normal topic	40 videos on the basics of baking bread Plötz's By bottleny 8 years 8 months ago	3	By hanseata 8 years 8 months ago
Normal topic	40% Semolina - Weird crumb By SunnyGail 3 weeks 5 days ago	12	By ReneR 3 weeks 4 days ago
Normal topic	5 Bakery-Borrowed Secrets That Made Me a Better Baker By alfanso 6 years 1 month ago	4	By HeidiCooksSupper 6 years 1 month ago
Normal topic	5 Qt. Cast Iron Dutch Oven - Dough By dablues 6 years 9 months ago	2	By Arjon 6 years 9 months ago
Normal topic	50% whole wheat Sandwich Loaf By Abelbreadgallery 10 years 11 months ago	1	By aptk 10 years 11 months ago
Normal topic	500g flour = what size tin? By ActiveSparkles 10 years 9 months ago	2	By ActiveSparkles 10 years 9 months ago
Normal topic	5th Annual Kneading Conference, Maine Artisan Bread Fair By JerryW 13 years 7 months ago	0	n/a
Normal topic	60% Semolina Rimacinata SD loaves By Dave Cee 10 months 3 weeks ago	3	By foodforthought 10 months 3 weeks ago
Normal topic	65% stoneground wheat 35% medium rye By Abelbreadgallery 10 years 4 months ago	6	By Abelbreadgallery 9 years 9 months ago
Normal topic	66% Sourdough Rye By ericb 14 years 10 months ago	11	By copyu 14 years 9 months ago
Normal topic	7 days old starter By Ola 4 years 7 months ago	9	By Ola 4 years 7 months ago
Normal topic	80% hydration bread but not sticky? By broadbread 5 years 3 weeks ago	6	By SourdoughSA 5 years 1 week ago
Hot topic	90% biga loaf (Italian method) By Abelbreadgallery 6 years 10 months ago	108	By JonJ 2 weeks 5 days ago
Hot topic	>75% Hydration, shaping the loaf, tips needed By Thanshin 9 years 1 week ago	17	By Edo Bread 9 years 4 days ago
Normal topic	? on cheese danish method By tomsgirl 12 years 4 months ago	2	By Yerffej 12 years 4 months ago
Normal topic	A bagel challenge – if you wish to accept it By HokeyPokey 13 years 4 months ago	6	By freerk 13 years 4 months ago

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