Books and Breads Blog

When a baker times his or her bake correctly, the dough will have risen to what appears to be its maximum capacity. The general instruction...

Rye flour, as I’ve noted before, can be tricky to work with. Rye dough is sticky. It doesn’t rise like wheat flour, but it’s flavor...

My son Isaac is the King of Sandwich (he calls Sandwiches “Sammies,” as only an aficionado can). Isaac can pre-taste a combination of breads, proteins,...

My hat is off to The Perfect Loaf. Maurizio Leo’s recipes are original, consistently creative, and successful. Just prior to Thanksgiving, Leo emailed his followers...