It’s the alcohol which gives bread the aroma and taste that we all know and love, so generally speaking the slower a loaf is fermented, the more flavoursome it will be. Shape the dough into a ...

This week’s recipe turns brioche mother dough into sliceable loaves for French toast or smearing with homemade jam. Unlike ...

Nigel Slater proves that making your own bread doesn't have to be ... of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.

Baking bread from frozen dough is possible, but there are certain steps that need to be taken before hitting the oven. Here's what you need to know.

Baking your own bread brings a unique sense of ... "After that, you shape your loaf, sometimes dividing the dough into pieces for shaping smaller loaves. The second rise happens after that ...

This Pumpkin Sourdough Bread is soft and crusty with a hint of warm pumpkin pie spices. It's perfect for fall and can be ...

Artisan bread is rustic, crusty, and delicious partly thanks to its particular crumb, but can you make it at home? We talked ...

The dough is then cut into 1.5-kilo balls ... 1/2 times the weight of an average American loaf of bread. Once the dough has risen, it is ready to be shaped. This is where master bread maker ...