'Bread Baking' on Serious Eats

Bread Baking: Buttery Bread Machine Loaf

Got a bread machine? Tired of the few recipes that came with the book? Want to try something new? This recipe is one of the best that has come from my bread machine. The butter adds its own butteryness and the buttermilk adds the tang that's missing from short-fermented breads. More

Buttery Bread Machine Loaf

The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more. More

Bread Baking: Serious Rye

I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that. More

Serious Rye Bread

I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that. More

Bread Technique: Preshaping Bread Dough

Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different preshaping techniques: the round and the oblong. Today, we're talking about the method for shaping the oblong. More

Bread Technique: Shaping Fougasse

Fougasse looks fancy, but it's pretty forgiving. It doesn't have to be perfectly shaped, so it doesn't matter if you don't make perfectly even cuts or the dough misbehaves in the oven. It's still an interesting-looking bread. More

Bread Technique: Folding the Dough

Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The folding technique here is not for forming the final product; this is done after the first rise to create structure in the dough. More

Bread Technique: How to Knead the Dough

Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different kneading techniques: the conventional method and the French method. Today, we're talking about the conventional method. More

Knead the Book: The Art of Baking Bread

The Art of Baking Bread by Matt Pellegrini is the bread book I wish I had read when I first started baking bread. Back then, most of the bread books were filled with recipes, which makes sense. But they assumed the reader already knew how to knead or fold or shape. This is perfect for the bread baker noob; and we're giving away five copies! More

Overnight Buns

These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets. More

The Secret to Soft Flour Tortillas: Instant Mashed Potatoes

I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. They never stay nicely flexible. My secret? Add instant mashed potato flakes. The tortillas won't be weirdly soft or fluffy, just more pliable than usual on the second day. More

Flour and Potato Tortillas

I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. But they never stay nicely flexible. These do. More

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