The satisfaction of biting into warm, pillowy-soft homemade bread with a perfectly crusty exterior is one of the many ...

Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that’s readily available in bakeries and groceries. So it’s too much to say that a ...

There's nothing like fresh loaves of thick, crusty country French bread and crackling baquettes. The yeasty, sweet, encompassing smell is almost as satisfying as the taste that follows. Put 1/2 c. of ...

I often feel inundated by talk of all things gluten-free. Menus and supermarkets cater to the high number of people who seem to have developed this—historically rare—condition. But recently, baking ...

This recipe is a simple one. It’s what I make when I want bread I can knock together quickly and vary at will — I might make a plain batard, rosemary baguettes, a dozen currant rolls — the ...