There’s something undeniably satisfying about pulling apart soft, golden bread straight from the oven—and this tear-and-share ...

This dough is best used within a few hours, although it may be used the next day if covered tightly with plastic wrap, refrigerated, then allowed to warm to room temperature. To form the bread ...

The Best Sourdough Zucchini Bread Discard Recipe is a great way to use up all of those extra zucchini's from the summer ...

Begin your first series of stretch and folds. Grab the top edge of the dough, pull it straight up several inches, then fold it over (like a taco), bringing the edge you're holding to the bottom edge ...

Our homemade sandwich bread recipe gives you what you’d want from this type of bread: a loaf that doesn’t call attention to itself and capably performs a supporting role. When the meal isn’t ...

For longer-term storage, freezing is best ... necessary for leavened bread. As yeast grows, it produces carbon dioxide, which makes the dough expand and rise. Recipes should specify how many ...

Chef Smith says this step shouldn’t be skipped or rushed because it helps build the structure of the dough and trap carbon dioxide. If not done correctly, the bread will flatten while it bakes.

When you purchase through links on our site, we may earn an affiliate commission. Here’s how it works. Whether you’re looking to make bread for the first time or regularly enjoy a homemade ...

As an unserious sourdough baker, it's a recipe ... dough for too short or too long can lead to issues. Dough that hasn't been rested long enough will result in a dense loaf. Too dense means your ...