The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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	Topic	Replies	Last reply
Normal topic	DOUGHNUTS By Altaf 19 years 8 months ago	2	By lawrence1l 3 years 8 months ago
Normal topic	Final proof is always very loose By Brian Gardner 6 years 7 months ago	7	By Paul T 3 years 8 months ago
Normal topic	Baker's Math Sheet By boatdocksbakery 7 years 8 months ago	4	By phaz 3 years 8 months ago
Normal topic	Looking for banneton advice By joyfulbaker 14 years 4 months ago	9	By LynneC 3 years 8 months ago
Normal topic	Uneven browning on bagels By elzaco 3 years 8 months ago	3	By elzaco 3 years 8 months ago
Normal topic	European flour types... German 550, French T-55, Italian 00 flours? By guerrillafood 17 years 1 week ago	9	By Franco99 3 years 8 months ago
Normal topic	Epic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto By The Roadside Pi... 3 years 9 months ago	4	By kendalm 3 years 8 months ago
Normal topic	Good to have a baguette or two at the ready! By The Roadside Pi... 3 years 8 months ago	2	By The Roadside Pi... 3 years 8 months ago
Normal topic	Hole size varies opposite to hydration By cevicheman@gmail.com 3 years 10 months ago	13	By Ciarli 3 years 8 months ago
Normal topic	Hmmm...Challenger Pan side-by-side test By chelseasf 3 years 9 months ago	5	By Edo Bread 3 years 9 months ago
Normal topic	Mixing problems with FWSY White Bread With Poolish By sugar_magnolia 3 years 9 months ago	6	By mariana 3 years 9 months ago
Hot topic	Trying for more open crumb By crust in me 5 years 11 months ago	22	By Ilya Flyamer 3 years 9 months ago
Normal topic	Help me diagnose my 100% whole wheat loaf, is it over proofed? By rachmoriah 3 years 9 months ago	10	By chelseasf 3 years 9 months ago
Normal topic	Sourdough Baguette Issues - over or under-proofed? By sourdough dan 4 years 2 months ago	3	By inveroveritas 3 years 9 months ago
Normal topic	High hydration (105%) free form Batard By UpsideDan 3 years 9 months ago	4	By UpsideDan 3 years 9 months ago
Normal topic	Why Doesn't my Bread Open at the Score? By Tiagome 3 years 9 months ago	1	By suave 3 years 9 months ago
Normal topic	High hydration (105%) – a proposed new method By UpsideDan 3 years 9 months ago	5	By UpsideDan 3 years 9 months ago
Normal topic	To cover or not to cover By lacoet 3 years 9 months ago	4	By alfanso 3 years 9 months ago
Normal topic	Walnut bread bake this morning By Gwen 3 years 9 months ago	4	By Mini Oven 3 years 9 months ago
Hot topic	Artichoke Garlic Bread - Looking for a clone of Pescadero's Arcangeli Market's signature bread By undermind 14 years 6 months ago	17	By KiltedBaker 3 years 9 months ago
Normal topic	Babka - Star Braid By DanAyo 3 years 9 months ago	10	By bread1965 3 years 9 months ago
Normal topic	Rescuing over proofed loaves By Porkbutter 13 years 11 months ago	3	By sghksghk 3 years 9 months ago
Hot topic	What might cause baguettes to look dull and white-ish? By boopacabra 3 years 10 months ago	31	By boopacabra 3 years 9 months ago
Normal topic	20% Sprouted Spelt By CedyBakes 3 years 10 months ago	4	By CedyBakes 3 years 9 months ago
Normal topic	Cold Final Proof By PizzaCalcio 3 years 10 months ago	6	By PizzaCalcio 3 years 9 months ago

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