Whether you’re using your hands or a stand mixer, making bread requires patience, strength, and skill. Many people assume that making bread is as simple as tossing together flour, water, yeast, and salt — and in some breads, it is that easy. But most yeast breads require more.In this article, I explore the finite details of making a great bread.

These savory breads are made with commercial yeast. They're quicker to make than sourdough and could be a great compliment to an evening dinner or brunch. Typically, these breads only need to rise an hour or two.Feel free to experiment a little with these recipes. If you’re missing an ingredient, don’t feel like you have to stick to some of the flavor additions.

Quick, before you dump your sourdough discard, check out these recipes. Discard contains flour, water, and, yes, yeast. So, it has a little rise, a slightly sour taste, and thickening powers.When you’re trying to manipulate a recipe and throw in your sourdough discard, you want to think about it like this: 120 grams of discard is 60 grams of flour and 60 grams of water, so about 1/2 cup of flour and 1/4 cup of water.

Bread is king, and bread making is equal parts art and science. Explore the science behind bread making and find out why a scale is so important for success. Golden Honey Wheat SourdoughIf science wasn’t your favorite subject in school, you may be tempted to just dive into a recipe, but especially if you’re new to bread making, I urge you to give this article a read.

Many breads taste amazing with just a dip of olive oil or a smear of butter. You can also elevate your favorite toasted bread or sandwich with sauces or spreads. An absolute favorite — the Sweet Potato and Pumpkin Seed Spread — may shock your taste buds. Spelt Baguettes with Sun-Dried Tomato Hummus, Olive and Pine Nut Spread, and Sweet Potato and Pumpkin Seed Spread.

Bread may be the staff of life, but man does not live on bread alone, or so they say. Regardless, many of us enjoy some protein and/or dairy with our bread. These two recipes for klobasneks and flammkuchen are delicious meals in and of themselves. Josh’s Texas Klobasneks Josh's Texas KlobasneksPrep time: 30 minutes plus 2 hours 15 minutes for risingBake time: 18 minutesYield: 16 servings Ingredients 242 grams (1 cup) half-and-half 8 tablespoons (1 stick) unsalted butter, divided 9 grams (1 tablespoon) active dry yeast 50 grams (1/4 cup) sugar 3 grams (1/2 teaspoon) kosher salt 420 to 480 grams (3-1/2 to 4 cups) all-purpose flour, divided 50 grams (1/4 cup) active sourdough starter 28 grams (2 tablespoons) vegetable oil 2 egg yolks 56 grams (1/2 cup) grated colby jack cheese 1 jar (32 slices) pickled jalapeños 1 pound smoked kielbasa sausage, cut into 16 pieces (2 inches long and quartered lengthwise)Directions In a microwave-safe measuring cup, heat the half-and-half for 1 minute 30 seconds.

Every baker — from novice to professional — does, at some point, have a bread-baking flop. It happens to us all! Some people have them more often, though, so if you find your trouble is not a one-time thing, it’s time to dive deeper and look at some common mistakes that can cause trouble in baking bread. Use a Digital Scale There is a reason why grams are listed before volumetric measurements in many recipes: Weight measurements are more accurate than cups.

Sourdough can be so simple and yet so complex. Because your starter is alive, your dough is also alive, which means you have to treat it with care. Many variables can apply to sourdough baking. But specific to sourdough are some frequent questions answered in this list. A rustic sourdough. Why Is My Sourdough Bread Gummy?

Close your eyes and imagine fresh-baked bread, hot out of the oven, the aroma dancing through the hall and on to the street. Enjoy these recipes for a couple of classic breads, white and wheat, and an old-world favorite, dark rye.Many bread recipes call for a standard loaf pan lined with parchment paper, as shown in the first figure.