The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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	Topic	Replies	Last reply
Normal topic	Prince bisket redux By gary.turner 11 years 2 weeks ago	0	n/a
Hot topic	Inside The Jewish Bakery By Grandpa Larry 12 years 7 months ago	17	By pambakesbread 11 years 2 weeks ago
Normal topic	Stretch dough By Janet Yang 11 years 2 weeks ago	4	By sunyfun 11 years 2 weeks ago
Normal topic	So are oatcakes a cracker or a cookie? Tell me how you eat them. By clazar123 11 years 7 months ago	9	By EvaB 11 years 2 weeks ago
Normal topic	White Dough with Poolish. By australian artisan 11 years 3 weeks ago	3	By golgi70 (not verified) 11 years 2 weeks ago
Normal topic	Why does bread drop when cool? By Maureen Farndell 11 years 3 weeks ago	6	By ananda 11 years 2 weeks ago
Normal topic	Can anyone help re a post I found but then lost here? By mickeydownunder 11 years 2 weeks ago	2	By mickeydownunder 11 years 2 weeks ago
Normal topic	Saf-Instant not refrigerated By msova 11 years 3 weeks ago	2	By Antilope 11 years 3 weeks ago
Normal topic	Dough elastic but never silky and smooth By devineharris 11 years 3 weeks ago	2	By Wild-Yeast 11 years 3 weeks ago
Hot topic	I'm not receiving notifications By nicodvb 11 years 7 months ago	23	By Floydm 11 years 3 weeks ago
Normal topic	Apple tart competition By kah22 11 years 3 weeks ago	5	By MANNA 11 years 3 weeks ago
Normal topic	Whole wheat bread flour /whole wheat pastry flour By Thaichef 11 years 3 weeks ago	1	By PaddyL 11 years 3 weeks ago
Normal topic	Making bread better. By australian artisan 11 years 4 weeks ago	13	By australian artisan 11 years 3 weeks ago
Normal topic	Malt for bagels and pumpernickel By CeciC 11 years 3 weeks ago	0	n/a
Normal topic	Bread flour-All purpose flour By Thaichef 11 years 3 weeks ago	7	By dabrownman 11 years 3 weeks ago
Normal topic	Recreating a hotdog, sorta By futureproof 11 years 2 months ago	6	By oregoncrepe 11 years 3 weeks ago
Hot topic	Final rise - straight from the fridge or not? By 108 breads 11 years 1 month ago	16	By dabrownman 11 years 3 weeks ago
Normal topic	Machine Kneading vs Hand Kneading By rgt10 11 years 1 month ago	9	By proth5 11 years 1 month ago
Normal topic	How to tell when high percentage rye is proofed By clazar123 11 years 1 month ago	7	By dabrownman 11 years 1 month ago
Normal topic	How do you shape an oval for an oval banneton? By Casey_Powers 11 years 1 month ago	1	By LindyD 11 years 1 month ago
Normal topic	Why "dock" rye dough? Pictures of it? By clazar123 11 years 1 month ago	12	By Mini Oven 11 years 1 month ago
Normal topic	How does baking temp affect a high percentage rye dough? By clazar123 11 years 1 month ago	2	By clazar123 11 years 1 month ago
Normal topic	Braided Bread By blueboy2419 11 years 1 month ago	4	By blueboy2419 11 years 1 month ago
Normal topic	Focaccia not cooking thru By msova 11 years 1 month ago	3	By Ruralidle 11 years 1 month ago
Normal topic	Making bread with homebrew mash By KristinP 13 years 9 months ago	7	By fmlyhntr 11 years 1 month ago

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