This is one of the easiest ways to prepare homemade soft pretzels for beginners, and the results are extra delicious. The dough only needs to rest briefly before shaping, and the baking soda boil give...
A straightforward Dutchstyle whole wheat bread with a chewy crust and a soft interior. The dough is mixed, kneaded, proofed twice with shaping in between, then baked with steam for a final rise and ba...
A proper Swabian Brezel has a thick belly, glossy mahogany crust, and a pale split across the top where the lyeskin tear...
A mild Italianstyle durum wheat sourdough bread made with a stiff Lievito Madre Piemontese starter fermented under water...
A golden, crispybottomed focaccia with a blend of semolina and wheat flour. Long cold fermentation develops deep flavor ...
A naturally leavened hearth bread focused on achieving an open crumb with relatively weak wheat flour. The process empha...