The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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	Topic	Replies	Last reply
Normal topic	Crust on Tartine Country Loaf Seems Soft By brian@clarkeipl... 12 years 6 months ago	4	By breadforfun 12 years 6 months ago
Normal topic	30 Percent Whole Wheat Baguette By dwfender 12 years 6 months ago	7	By fancy4baking 12 years 6 months ago
Normal topic	great boule shaping video I found on youtube By badmajon 12 years 6 months ago	5	By sweetbird 12 years 6 months ago
Normal topic	Prep for SFBI? By run4bread 12 years 6 months ago	8	By run4bread 12 years 6 months ago
Normal topic	bagel ice bath By norco1 12 years 6 months ago	1	By LindyD 12 years 6 months ago
Normal topic	Preferments and ripeness. By Anonymous baker (not verified) 12 years 6 months ago	2	By thomaschacon (not verified) 12 years 6 months ago
Normal topic	retarding vs. poolish/biga vs. pate fermentee By badmajon 12 years 6 months ago	9	By dwfender 12 years 6 months ago
Hot topic	Making Baguette first time...need help! By Yuki-Johan 12 years 6 months ago	26	By Yuki-Johan 12 years 6 months ago
Hot topic	a few rye bread questions By codruta 12 years 6 months ago	22	By Yerffej 12 years 6 months ago
Normal topic	Why do breads made with rye starters taste so much better on Day 2? By Anonymous baker (not verified) 12 years 6 months ago	4	By dabrownman 12 years 6 months ago
Normal topic	Amazing video on shaping French regional breads By Elagins 12 years 6 months ago	8	By jeffy1021 12 years 6 months ago
Hot topic	Dough sticking to couche By MNBäcker 12 years 6 months ago	22	By frankie g 12 years 6 months ago
Normal topic	Dough transfer killing my ears? By dwfender 12 years 6 months ago	9	By dwfender 12 years 6 months ago
Normal topic	transferring the risen dough when baking By Yuki-Johan 12 years 6 months ago	3	By Salilah 12 years 6 months ago
Normal topic	braiding bread learning By ibor 12 years 6 months ago	2	By ibor 12 years 6 months ago
Normal topic	Making a 'pre-ferment' without salt and yeast By Juergen 12 years 6 months ago	9	By Anonymous baker (not verified) 12 years 6 months ago
Normal topic	How to stop or slow proofing bread when things are moving too fast? By kimemerson 12 years 6 months ago	12	By kimemerson 12 years 6 months ago
Normal topic	Tartine Country Bread Recipe, tweaking bulk fermentation By HLozada 13 years 8 months ago	3	By Bread Head 12 years 6 months ago
Hot topic	How do I score a bâtard to achieve this effect? By Anonymous baker (not verified) 12 years 6 months ago	20	By Yuki-Johan 12 years 6 months ago
Normal topic	Hand mixing Pumpernickle? By run4bread 12 years 6 months ago	2	By run4bread 12 years 6 months ago
Normal topic	Sponge timing and amounts By petercook 12 years 6 months ago	1	By mwilson 12 years 6 months ago
Normal topic	My Lahey "No Knead" bread is not bursting open anymore? By Bread Head 12 years 7 months ago	4	By Bread Head 12 years 6 months ago
Normal topic	Multigrain bread ala America's Test Kitchen By robadar 13 years 10 months ago	7	By sandydog 12 years 7 months ago
Normal topic	Peter Reinhart's "Artisan Breads Every Day" - One man's opinion By Muffin Man 15 years 1 week ago	9	By fmlyhntr 12 years 7 months ago
Normal topic	Docking instead of slashing loaves By MattLoaf 12 years 7 months ago	3	By fminparis 12 years 7 months ago

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