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 2 days ago
Blog entryMy first descent home-oven baked pizza (finally!) ReneR53 weeks 2 days ago
Forum topicDry Dough Kala43 weeks 3 days ago
Forum topicFirst timer with sourdough misshoney63 weeks 3 days ago
Forum topicBrooklyn’s Hottest Pizzeria | Bon Appétit mwilson23 weeks 3 days ago
Forum topicSuccessful Ciabatta bake on third try Frodough Bakkings43 weeks 3 days ago
Blog entryHamelman's Sourdough 5-Grain Bread pmccool93 weeks 3 days ago
Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration louiscohen43 weeks 4 days ago
Forum topicREMOVED joyridebaking23 weeks 4 days ago
Forum topicStarter runny and no longer doubling Skelley223 weeks 4 days ago
Blog entryRed Miso Furikake (Sesame seeds and Nori) Sourdough Benito563 weeks 4 days ago
Forum topicWooden baking frames mark II part I albacore53 weeks 5 days ago
Blog entryMochi Sourdough Milk Bread Benito93 weeks 5 days ago
Blog entryWakame and fermented tofu (Chao) loaf ReneR13 weeks 5 days ago
Forum topicUsing "solod" in Ginsberg's "The Rye Baker"? Breadzik133 weeks 5 days ago
Blog entryPanettone - The Roy recipe SueVT253 weeks 6 days ago
Forum topicFamous "The Fresh Loaf" breads JonJ113 weeks 6 days ago
Blog entryLaboratory exercise and practice: Bread braiding. The Roadside Pi...43 weeks 6 days ago
Forum topicSoaker Ingredient Hydration Percents -- Some Data Steve Petermann333 weeks 6 days ago
Forum topicOven Choices for Cottage Baker Cottage Baker23 weeks 6 days ago
Forum topicBanneton/Frame/Pan Help BreadBrad8863 weeks 6 days ago
Forum topicRoman pizza recipe anyone? Ilya Flyamer143 weeks 6 days ago
Forum topicbottom of loaves get concave when cooling Trimbandit144 weeks 1 hour ago
Blog entryThird Time Was a Charm Mister C34 weeks 5 hours ago
Forum topicInteresting Sweet Stiff Levain pH data Benito324 weeks 10 hours ago

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