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

12 hours 47 min ago

pppaaatttrrriii

Decoding my favorite bread

21 hours 9 min ago

jo_en

Whole grain Noodles Again (w/clas) :)

21 hours 9 min ago

Matt Tropic

Grinding rye with a Salzburg (or other granite)...

1 day 22 hours ago

dolfs

Constructing a hotel pan cover and baking...

3 days 6 hours ago

jo_en

barley pita w/clas

3 days 13 hours ago

MichelleW

Adding cheese and chives timing and qty

4 days 15 hours ago

apilinariosilvia

Choosing the Perfect Wood for Your Wood-Fired...

4 days 23 hours ago

alcophile

The Rye Baker website down

5 days 6 hours ago

Sabina

Yes, you can have too much oven spring!

5 days 7 hours ago

nico.fiaba

Why I still struggle getting a very nice oven...

5 days 10 hours ago

lfenlock

Converting Levian Recipes

5 days 21 hours ago

Hayalshamsi

Revisiting croissants. Help needed :)

6 days 10 hours ago

louiscohen

Breville BOV900BSS Smart Oven Air Fryer Pro...

1 week 2 hours ago

The Roadside Pi...

Mark Sinclair walnut bread

1 week 11 hours ago

SoniaR

Ankarsrum: Roller or Hook for Adding Olives?

Recent comments

6 hours 26 min ago

on Ice cubes in Dutch oven

tpassin

Initial Temperature Drop -...

9 hours 17 min ago

on Salzburger Grain Mill Max...

tony

Rye berries ok to mill

8 hours 18 min ago

on Ice cubes in Dutch oven

Martin Crossley

Hi! It’s an interesting point

9 hours 56 min ago

on Constructing a hotel pan...

Marty

I think it's a great...

11 hours 7 min ago

on Ice cubes in Dutch oven

loaflove

What about sublimation? When

11 hours 18 min ago

on Ice cubes in Dutch oven

loaflove

I’m not sure why, but when I

11 hours 20 min ago

on Tartine Step by Step: Video

Davey1

Beware "SSYoutubeOnline...

11 hours 43 min ago

on Constructing a hotel pan...

Rock

Thanks for the detailed

12 hours 23 min ago

on Constructing a hotel pan...

Precaud

I've been painting bread...

14 hours 30 min ago

on Glazed nuts in a whole-grain...

TheBreadMaster

That bread sounds super

15 hours 49 min ago

on Grinding rye with a Salzburg...

Moe C

Edit

16 hours 43 min ago

on Today's exercise. Marble...

The Roadside Pi...

Luckly, I blogged the marble...

18 hours 54 min ago

on Lievito Madre - unable to...

RolandofEld

update

18 hours 56 min ago

on Question about sourcing rye...

US Flour

Pastry Flour/Cake Flour

20 hours 25 min ago

on Tartine Step by Step: Video

SSYoutubeOnline

SSYouTube.Online simplifies

Bread Browser

Constructing a hotel pan cover and baking experience with it

Interesting new books from Italian Gourmet

Yes, you can have too much oven spring!

Mark Sinclair walnut bread

Why did my load turn out so well?

Recent Blog Entries

3 days 6 hours ago

SueVT

Interesting new books from Italian Gourmet

3 days 10 hours ago

Benito

Black Sesame Potato Braided SD Milk Buns

1 week 2 days ago

Precaud

Measuring bread machine baking pan temperature

1 week 2 days ago

Benito

Matcha Strawberry Mochi Sourdough Braided Milk...

2 weeks 3 days ago

Benito

Ginger Bread Rolls with Cream Cheese Icing

2 weeks 3 days ago

Frodough Bakkings

My Baker's Percentage Spreadsheet

3 weeks 8 hours ago

gabev50

increasing fermentation but still underproofed

3 weeks 15 hours ago

ReneR

Tsoureki sweat Easter bread

3 weeks 1 day ago

The Roadside Pi...

Forkish's Country Bread. EIB Style.

3 weeks 1 day ago

aly-hassabelnaby

The Breads of Egypt - Barley bread

Recent Advanced/Off-Topic Posts

3 weeks 4 days ago

Precaud

Material simulating a loaf load

1 month 1 day ago

Moe C

Avatars

1 month 4 days ago

louiscohen

1 month 6 days ago

squattercity

for those desperately seeking a dutch oven

1 month 2 weeks ago

chleba

adding potato to bread dough

1 month 3 weeks ago

squattercity

the cost of a loaf of bread

2 months 1 week ago

Bakes.inthelakes

Best time to perform sourdough lamination (not...

2 months 1 week ago

Bakes.inthelakes

Humidity and hydration compatibility during bulk...

2 months 3 weeks ago

BrianShaw

Spam .

4 months 2 days ago

mwilson

The best mixer in the world!

4 months 5 days ago

The Roadside Pi...

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

4 months 2 weeks ago

The Roadside Pi...

Flash format video

5 months 3 weeks ago

Precaud

Is discussing yogurt making OK here?

6 months 3 days ago

breadomatic

Mixing more water in after kneading...

6 months 2 weeks ago

arma411

Bread Dad Jokes

6 months 3 weeks ago

The Roadside Pi...

The Happy birthday to Floyd thread

7 months 14 hours ago

pmccool

Today is Floyd’s birthday!

7 months 1 week ago

pain_de_remesy

From: Microbiology of Fermented Foods 🤓

9 months 4 weeks ago

TMac

Problem with elasticity and holding shape

10 months 4 weeks ago

TiuingGum

Rye is extending bulk fermentation time.

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