Skip to main content
The Fresh Loaf
A Community of Amateur Bakers and
Artisan
Bread Enthusiasts.
Main menu
Home
Forum
Lessons
Handbook
Videos
Books
Recipes
FAQs
Blogs
You are here
Home
»
Jump to
Recent comments
Recent Comments
9 min 1 sec
ago
on
Thinking about open crumb
JonJ
Food processor
4 hours 35 min
ago
on
Poolish sourdough tight dough structure?
GV
As Abe said, hydration
6 hours 12 min
ago
on
Poolish sourdough tight dough structure?
Abe
Hydration is total water / total flour x 100
6 hours 50 min
ago
on
Poolish sourdough tight dough structure?
Blovescooking
Question on your great post!
8 hours 42 min
ago
on
Poolish sourdough tight dough structure?
Davey1
To answer the question - it
9 hours 39 min
ago
on
Poolish sourdough tight dough structure?
tpassin
It's always hard to combine
9 hours 58 min
ago
on
Is my 20-year-old sourdough depressed?
adamt
Starter Therapy
10 hours 5 min
ago
on
Poolish sourdough tight dough structure?
GV
1. The poolish has a lot of
10 hours 19 min
ago
on
Best, Affordable Panettone Flour in...
peterwinson
Panettone Flour
10 hours 42 min
ago
on
Thinking about open crumb
albacore
A nice looking loaf, Jon!
10 hours 53 min
ago
on
Bigabiga Bread
albacore
They were mixed until no dry
11 hours 3 min
ago
on
Best, Affordable Panettone Flour in...
Blovescooking
Pannetone question
11 hours 16 min
ago
on
Bigabiga Bread
JonJ
And the bigas were well mixed, not shaggy right?
12 hours 40 min
ago
on
Thinking about open crumb
tpassin
Jon. you are touching on a
12 hours 48 min
ago
on
Does sifting whole wheat flour produce...
Davey1
Skip the link. Enjoy!
12 hours 52 min
ago
on
Is it possible I'm overworking my...
Richard Lemieux
Hi Benjamin"I shall be firmer
13 hours 35 min
ago
on
Looking for Some Tips for Improving...
onionsoup
When it comes to shaping, try
14 hours 10 min
ago
on
Does sifting whole wheat flour produce...
JoshuaLoafer
i just ordered 6-piece
14 hours 30 min
ago
on
Buttermilk cluster
OldWoodenSpoon
I have baked these rolls for
14 hours 52 min
ago
on
Is it possible I'm overworking my...
tpassin
There's stretchy and then
15 hours 18 min
ago
on
Is it possible I'm overworking my...
benjamin163
Great story Richard,I shall
15 hours 23 min
ago
on
Is it possible I'm overworking my...
benjamin163
13.6% protein is what I've
15 hours 47 min
ago
on
Is it possible I'm overworking my...
Richard Lemieux
"However I don't like doing
17 hours 34 min
ago
on
Is it possible I'm overworking my...
benjamin163
Such a helpful post, thank
17 hours 59 min
ago
on
Is it possible I'm overworking my...
Richard Lemieux
First, I'd like to go back to
18 hours 7 min
ago
on
Is it possible I'm overworking my...
JonJ
Not that I'm UK based
18 hours 43 min
ago
on
Is it possible I'm overworking my...
tpassin
A perfectly fine 70%
19 hours 16 min
ago
on
Reverse Engineering THE REAL NYC Bagel
Eddie4356
Did you get all the answers you were looking for?
20 hours 10 min
ago
on
Bigabiga Bread
albacore
Thank you Jon; the bigas were
20 hours 36 min
ago
on
Is it possible I'm overworking my...
benjamin163
Thank you.To be honest I've
20 hours 39 min
ago
on
Is it possible I'm overworking my...
Abe
As a general rule
21 hours 6 min
ago
on
Bigabiga Bread
JonJ
Can just imagine the taste
21 hours 25 min
ago
on
Is it possible I'm overworking my...
benjamin163
This rings very true to my
21 hours 34 min
ago
on
Is it possible I'm overworking my...
benjamin163
Very useful, thank you. So if
21 hours 50 min
ago
on
Bigabiga Bread
albacore
Thanks Rob. Yes, that was the
1 day 4 hours
ago
on
Is it possible I'm overworking my...
Richard Lemieux
Some enzymes eat the gluten
1 day 5 hours
ago
on
New to sourdough
foodforthought
I should add…
1 day 6 hours
ago
on
Bigabiga Bread
squattercity
that's a brilliant bake
1 day 6 hours
ago
on
Is it possible I'm overworking my...
Abe
FWIW
1 day 9 hours
ago
on
Panettone Trouble
SandraM
hi Joe, thanks for your reply
1 day 9 hours
ago
on
Bigabiga Bread
albacore
Cheers TomP!
1 day 10 hours
ago
on
Panettone Trouble
SandraM
Drying inclusions
1 day 10 hours
ago
on
Is it possible I'm overworking my...
benjamin163
I think that's what I'm going
1 day 10 hours
ago
on
Is it possible I'm overworking my...
benjamin163
Ha, good luck, I'm sure we'll
1 day 10 hours
ago
on
Bigabiga Bread
tpassin
That's a very nice result!
1 day 10 hours
ago
on
Is it possible I'm overworking my...
tpassin
I don''t think that loss of
1 day 10 hours
ago
on
Is it possible I'm overworking my...
albacore
Best to find a bread flour
1 day 11 hours
ago
on
Is it possible I'm overworking my...
GV
Curious to hear your results
1 day 11 hours
ago
on
Is it possible I'm overworking my...
Davey1
The gluten formed in bread
1 day 12 hours
ago
on
Looking for Some Tips for Improving...
Davey1
I would blame it on the
1 day 12 hours
ago
on
Is it possible I'm overworking my...
benjamin163
Absolutely, that is what I
1 day 12 hours
ago
on
Is it possible I'm overworking my...
benjamin163
Thank you for the insight on
1 day 12 hours
ago
on
Is it possible I'm overworking my...
benjamin163
Very interesting. I guess I
1 day 13 hours
ago
on
Is it possible I'm overworking my...
tpassin
What you write sounds to me
1 day 13 hours
ago
on
Sicilian bread question
John Fields
Yup
1 day 14 hours
ago
on
Is it possible I'm overworking my...
TheBreadMaster
70% hydration is quite high,
1 day 14 hours
ago
on
The Giorilli Panettone
tothpianopeter
Thank you
1 day 15 hours
ago
on
The Giorilli Panettone
onipar
Excellent resource here and
1 day 15 hours
ago
on
Is it possible I'm overworking my...
breadforfun
General advice
1 day 15 hours
ago
on
Best, Affordable Panettone Flour in...
onipar
Hi, thanks so much for the
1 day 15 hours
ago
on
Best, Affordable Panettone Flour in...
onipar
Ah, gotcha. Yeah, that's why
1 day 15 hours
ago
on
Panettone Trouble
joegranz
PM management
1 day 16 hours
ago
on
Non-diastatic syrup to powder conversion
DeKay
Thanks!
1 day 20 hours
ago
on
Looking for Some Tips for Improving...
tpassin
"does not always spring well"
1 day 23 hours
ago
on
Panettone Trouble
CharlotteS
Inclusions too wet
1 day 23 hours
ago
on
Best, Affordable Panettone Flour in...
CharlotteS
Best flour for panettone
2 days 5 hours
ago
on
Poor harvest?
alcophile
Fill in account "More information"?
1 day 17 hours
ago
on
WW loaves - starters and other questions
Sevitzky
Thanks! I'm pretty excited
2 days 7 hours
ago
on
increasing souerdough starter.
tpassin
Small Feeding Ratios
2 days 7 hours
ago
on
Sicilian bread question
Marty
Wow. You must be as old as me
2 days 9 hours
ago
on
Panettone Trouble
SandraM
Last year when I followed
2 days 9 hours
ago
on
Sicilian bread question
John Fields
would it have been Lantieri's
2 days 10 hours
ago
on
Panettone Trouble
SandraM
Never thought of shaping problem
2 days 10 hours
ago
on
Best, Affordable Panettone Flour in...
tpassin
Low ash, not soft
2 days 11 hours
ago
on
Best, Affordable Panettone Flour in...
onipar
That was partly what was
2 days 11 hours
ago
on
Buttermilk cluster
Davey1
I haven't - but anything's
2 days 10 hours
ago
on
Poor harvest?
Floydm
Yep. I'm keeping an eye on on
2 days 13 hours
ago
on
Poor harvest?
tpassin
I report some posts that don
2 days 13 hours
ago
on
Poor harvest?
albacore
Fair comment Floyd, but it is
2 days 14 hours
ago
on
WW loaves - starters and other questions
ll433
I think loaf 2 looks
2 days 14 hours
ago
on
Buttermilk Cluster
plevee
Bulk retard
2 days 14 hours
ago
on
Bachelor's party bake II
ll433
Commit to the meringue
2 days 15 hours
ago
on
Large scale baking at home- 3rd batch...
Debra Wink
Lacy, have you tried double
2 days 15 hours
ago
on
What is the relationship between...
Abe
I said one 'may' be able to
2 days 15 hours
ago
on
What is the relationship between...
tpassin
I have a sack of sharbati,
2 days 16 hours
ago
on
Large scale baking at home- 3rd batch...
GaryBishop
How about a shield?
2 days 16 hours
ago
on
Poor harvest?
Floydm
I think there are currently
2 days 17 hours
ago
on
Panettone Trouble
joegranz
just following a recipe!
2 days 17 hours
ago
on
What is the relationship between...
tpassin
I don't know of any better
2 days 17 hours
ago
on
Bachelor's party bake II
Sugarowl
Love #3 for the shells!
2 days 17 hours
ago
on
What is the relationship between...
JonJ
Atta from USA or India
2 days 18 hours
ago
on
What is the relationship between...
tpassin
These loaves used 25% atta
2 days 18 hours
ago
on
What is the relationship between...
Precaud
It may be standardized but it
2 days 18 hours
ago
on
What is the relationship between...
Sevitzky
Ah, yes, I'm in the States,
2 days 17 hours
ago
on
What is the relationship between...
tpassin
The blandness - I haven't
2 days 18 hours
ago
on
What is the relationship between...
Precaud
GM unbleached has been on
2 days 18 hours
ago
on
Hamelman's Five Grain Sourdough
JonJ
Lovely read
2 days 19 hours
ago
on
Large scale baking at home- 3rd batch...
tpassin
About the only thing you can
2 days 19 hours
ago
on
What is the relationship between...
tpassin
Gold Medal is a standard
2 days 20 hours
ago
on
What is the relationship between...
Sevitzky
Fascinating
Pages
1
2
3
4
5
6
7
8
9
…
next ›
last »
Recent Comments
Pages