The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Saccharified Polenta Sourdough

Braided loaf with Sharbati atta, matcha coconut loaves and other bakes

Recent Posts

19 hours 2 min ago

Homebakerman

PH meter

19 hours 2 min ago

Samtro345

Shaping baguettes before or after cold proof?

22 hours 38 min ago

AndyI

1 day 6 hours ago

Gtweezy775

Fibery stringy bread

3 days 31 min ago

Kevin Michael

Hi There

3 days 21 hours ago

TMac

3 days 22 hours ago

mxracer19

Lighter, chewy cinnamon rolls

4 days 13 hours ago

The Roadside Pi...

The Iconic NYC breakfast sandwich

4 days 17 hours ago

NoNeed

Ideal feeding moment for starter, when?

5 days 18 hours ago

The Roadside Pi...

Perfectly executed Kaiser rolls.

6 days 11 hours ago

Homebakerman

adding butter to bread dough

6 days 21 hours ago

The Roadside Pi...

This is going to be one huge Miche.

1 week 9 hours ago

Breadzik

Old rye baking book: no sourdough?

1 week 20 hours ago

old hippy

dough retard last proofing in fridge

1 week 20 hours ago

yankeedave

Correlation between rise time and proof time

Recent comments

2 hours 24 min ago

on Salzburger Grain Mill Max...

Karen

Burr vs. Stones

2 hours 55 min ago

on courage bagel

matlovesbread

I’ve been following this

4 hours 21 min ago

on Adding Gluten to 100% Gluten...

Skoenlappertjie

It seems like a science and

4 hours 46 min ago

on PH meter

Ilya Flyamer

Good question actually, also

7 hours 2 min ago

on Fibery stringy bread

Gtweezy775

Sorry for the delay

7 hours 30 min ago

on Salzburger Grain Mill Max...

KittyJ

7 hours 33 min ago

on Salzburger Grain Mill Max...

KittyJ

7 hours 59 min ago

on Granite Stones for KoMo Mio

KittyJ

Setting the stones on the...

9 hours 43 min ago

on PH meter

tpassin

I can't use litmus paper

9 hours 51 min ago

on PH meter

alcophile

How about pH paper?

11 hours 36 min ago

on Vintage Mill & Mix......

Lyn Hadley

Instruction Manual

13 hours 37 min ago

on Pizza in teglia Romana

tpassin

I use a polyethylene cutting

14 hours 3 min ago

on Pizza in teglia Romana

ReneR

Thought of that but up to now

16 hours 53 min ago

on Shaping baguettes before or...

tpassin

Shaping Banh Mi Loaves

17 hours 4 min ago

on PH meter

tpassin

Hanna has one designed for

Bread Browser

Fibery stringy bread

Lighter, chewy cinnamon rolls

Perfectly executed Kaiser rolls.

My Baker's Percentage Spreadsheet

Rondo Floor Model Sheeter (3-ph; 220v), asking $3.5k

Recent Blog Entries

5 days 10 hours ago

Benito

Ginger Bread Rolls with Cream Cheese Icing

5 days 22 hours ago

Frodough Bakkings

My Baker's Percentage Spreadsheet

1 week 2 days ago

gabev50

increasing fermentation but still underproofed

1 week 3 days ago

ReneR

Tsoureki sweat Easter bread

1 week 3 days ago

The Roadside Pi...

Forkish's Country Bread. EIB Style.

1 week 3 days ago

aly-hassabelnaby

The Breads of Egypt - Barley bread

1 week 4 days ago

Benito

Mochi Sourdough Hokkaido Milk Bread

2 weeks 2 days ago

pmccool

Hamelman's Sourdough 5-Grain Bread

2 weeks 3 days ago

ReneR

My first descent home-oven baked pizza (finally!)

2 weeks 4 days ago

Benito

Mochi Sourdough Milk Bread

Recent Advanced/Off-Topic Posts

1 week 6 days ago

Precaud

Material simulating a loaf load

2 weeks 5 days ago

Moe C

Avatars

3 weeks 1 day ago

louiscohen

3 weeks 3 days ago

squattercity

for those desperately seeking a dutch oven

1 month 4 days ago

chleba

adding potato to bread dough

1 month 1 week ago

squattercity

the cost of a loaf of bread

1 month 4 weeks ago

Bakes.inthelakes

Best time to perform sourdough lamination (not...

2 months 1 day ago

Bakes.inthelakes

Humidity and hydration compatibility during bulk...

2 months 1 week ago

BrianShaw

Spam .

3 months 2 weeks ago

mwilson

The best mixer in the world!

3 months 3 weeks ago

The Roadside Pi...

"I would ask the waiter for bread....

4 months 6 days ago

The Roadside Pi...

Flash format video

5 months 1 week ago

Precaud

Is discussing yogurt making OK here?

5 months 3 weeks ago

breadomatic

Mixing more water in after kneading...

6 months 4 days ago

arma411

Bread Dad Jokes

6 months 2 weeks ago

The Roadside Pi...

The Happy birthday to Floyd thread

6 months 2 weeks ago

pmccool

Today is Floyd’s birthday!

6 months 3 weeks ago

pain_de_remesy

From: Microbiology of Fermented Foods 🤓

9 months 2 weeks ago

TMac

Problem with elasticity and holding shape

10 months 2 weeks ago

TiuingGum

Rye is extending bulk fermentation time.

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