The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

General

Log in to post new content in the forum.

	Topic	Replies	Last reply
Normal topic	Corn meal burning the bottom of my bread? By Dowens8 13 years 11 months ago	11	By Sjhvmd 4 years 11 months ago
Normal topic	What's in "Your Bag" By Steve Petermann 5 years 9 months ago	14	By PeterS 4 years 12 months ago
Normal topic	Cold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) By The Fermentator 6 years 3 months ago	13	By Muchohucho 4 years 12 months ago
Normal topic	Seed Bread.........again By AnnaZ 4 years 12 months ago	2	By AnnaZ 4 years 12 months ago
Normal topic	Oven Temperature: Surface or Air? By Brizo 6 years 1 month ago	10	By Doc.Dough 4 years 12 months ago
Normal topic	Muffuletta bread help By cayenneman 4 years 12 months ago	1	By Mini Oven 4 years 12 months ago
Normal topic	trying to find a recipe similar to commercially prepared Oat Nut Bread By whoops 12 years 5 months ago	1	By marm.mum 5 years 3 days ago
Normal topic	Rising overnight without a banneton and yeast By Lemonie 5 years 6 days ago	6	By idaveindy 5 years 5 days ago
Normal topic	Large bubbles near skin of dough? By tortie-tabby 5 years 2 weeks ago	0	n/a
Normal topic	A question of salinity... By SoulDreamer 5 years 2 weeks ago	4	By Mini Oven 5 years 2 weeks ago
Normal topic	Storing flour in the UK By Lemonie 5 years 2 weeks ago	2	By OldWoodenSpoon 5 years 2 weeks ago
Normal topic	Jimmy Johns, Jersey Mike's Subway, or other sandwich shop bread By sayluv 5 years 3 weeks ago	5	By jaywillie 5 years 2 weeks ago
Normal topic	Bakers' Percentages... again! By SoulDreamer 5 years 2 weeks ago	7	By SoulDreamer 5 years 2 weeks ago
Hot topic	American oven! (gonna mess up my mind.. i think) By Doughbert 5 years 1 month ago	43	By Doughbert 5 years 2 weeks ago
Hot topic	Baking in a toaster oven By asukhama 7 years 10 months ago	17	By MTloaf 5 years 3 weeks ago
Normal topic	Availability of Central Milling Flours in Phoenix AZ area By edaltman 5 years 3 months ago	1	By Stiks47 5 years 3 weeks ago
Normal topic	Tried retarding shaped bagels for 36-40 hours. They deflated as soon as I touched them. By icantbakeatall 5 years 1 month ago	1	By BaniJP 5 years 1 month ago
Normal topic	Advice on chestnut/spelt/manitoba experiment By AlisonKay 5 years 1 month ago	6	By AlisonKay 5 years 1 month ago
Normal topic	Brioche a tete shaping methods By yy 13 years 6 months ago	12	By deva 5 years 1 month ago
Normal topic	In search of Israeli bread recipe By ryeme 14 years 2 months ago	4	By yael 5 years 1 month ago
Normal topic	Can you carry flour on a plane? By donnnaaai 5 years 1 month ago	7	By Windischgirl 5 years 1 month ago
Normal topic	How is this possible? By Barbarat 11 years 2 days ago	12	By Tchesh12478 5 years 1 month ago
Normal topic	Parker House Rolls - dough didn't rise By GrainsAndGains 5 years 1 month ago	2	By GrainsAndGains 5 years 1 month ago
Normal topic	Too much yeast in Biga By bread_to_be 5 years 1 month ago	0	n/a
Normal topic	Hydration with AP flour By christhompson 5 years 1 month ago	4	By OldWoodenSpoon 5 years 1 month ago

Pages