The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Baking

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January 3, 2025: The Fresh Loaf is moving! Content posted after 5pm Pacific time today will not be migrated. Learn more...

	Topic	Replies	Last reply
Normal topic	Craig Ponsford's Ciabatta from Artisan Baking- help with crumb? By FlourChild 13 years 1 day ago	10	By mwilson 12 years 11 months ago
Normal topic	How do Bagel shops make onion bagels without burning onion toppings By bobku 12 years 11 months ago	6	By bobku 12 years 11 months ago
Normal topic	My dream loaf-just a fantasy? By badmajon 12 years 11 months ago	1	By Nate Delage 12 years 11 months ago
Normal topic	Hand kneading high hydration % doughs By badmajon 12 years 11 months ago	3	By badmajon 12 years 11 months ago
Normal topic	Why ferment 18hrs in a 2nd bowl with oil? By Bread Head 12 years 11 months ago	5	By dabrownman 12 years 11 months ago
Normal topic	Stretch & Fold By Matt Edy 12 years 11 months ago	6	By Mini Oven 12 years 11 months ago
Hot topic	ordering a sourdough starter By PhilipG 12 years 11 months ago	17	By placebo 12 years 11 months ago
Normal topic	Bread torn at the bottom By omershus 12 years 11 months ago	3	By MNBäcker 12 years 11 months ago
Normal topic	That crescent moon slash By hutchndi 12 years 11 months ago	7	By louie brown 12 years 11 months ago
Hot topic	No Knead Bread-Lahey's version vs Artisan bread in 5mins a day By taurus430 13 years 1 month ago	41	By booch221 12 years 11 months ago
Normal topic	A real artisan baker? By @MyLunchTweet 13 years 2 months ago	8	By Wild-Yeast 12 years 11 months ago
Normal topic	Percent hydration By mohall 12 years 11 months ago	5	By mohall 12 years 11 months ago
Normal topic	Hobatr 10 Qt. Mier By PhilipG 12 years 11 months ago	2	By PhilipG 12 years 11 months ago
Normal topic	pain au levain By PhilipG 12 years 11 months ago	5	By PhilipG 12 years 11 months ago
Normal topic	Warming up shaped retarded loaves: standard timetables? By jstreed1476 13 years 1 day ago	4	By jstreed1476 12 years 12 months ago
Normal topic	Should sweet enriched dough be Autolyzed? By nycbaker11 13 years 2 days ago	3	By crazyknitter 12 years 12 months ago
Normal topic	Yeast percent for Anis Bouabsa's baguette By Axel 12 years 12 months ago	2	By Axel 12 years 12 months ago
Hot topic	Pointe-a-Calliere Miche - move over BBA "Poilane"... By buns of steel 16 years 10 months ago	25	By hutchndi 12 years 12 months ago
Normal topic	How Not to Make a Larrabura Sourdough By Anonymous baker (not verified) 13 years 1 day ago	6	By Anonymous baker (not verified) 13 years 7 hours ago
Hot topic	Bagels: Inside the Jewish Bakery By mrosen814 13 years 1 day ago	18	By mrosen814 13 years 12 hours ago
Normal topic	Now here's some more baguettes - even better than the last! By michael p 13 years 2 days ago	2	By michael p 13 years 22 hours ago
Normal topic	Ciabatta still slightly wet after 20 min bake. By Juicegoose 13 years 4 days ago	8	By flournwater 13 years 1 day ago
Normal topic	Why are my baguette's turning out so knobby? By MattLoaf 13 years 1 week ago	9	By MattLoaf 13 years 2 days ago
Normal topic	This would be my go at "baguette" -> By michael p 13 years 3 days ago	2	By AnnaInNC 13 years 3 days ago
Normal topic	Baking help By Lilpastrysplashy 13 years 5 days ago	5	By longhorn 13 years 3 days ago

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