'Knead the Book' on Serious Eats

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

Angel Biscuits

Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise. More

Gullah Biscuits

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not... More

Busty Yogurt Biscuits

[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,... More

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