There is something about delicious homemade bread fresh out of the oven. The aroma is intoxicating and having a warm slice ...

Saturday has become Bread Day in my kitchen. I have made bread in various forms for years, and I love the crunch of a fresh baked loaf, roll, bagel, etc. But the process of kneading dough can be ...

Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!

Learn how the hermit family turns a homemade oven into a full feast with lamb, vegetable assortment, and bread. This ...

Nothing tastes better than when sweet balsamic vinegar meets fresh, juicy, ripe tomatoes at the height of the season. In this super-simple but very elegant recipe, I used lots of ripe summer tomatoes ...

Rustico, or "rustic" in English, is the word I like to use to describe the baseline sourdough bread that is the starting point for understanding how to bake with a sourdough starter. Why? Because it ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...

This delectable open-faced sandwich requires a slice of toasted rustic whole-grain bread as a crisp foundation. What is rustic bread? It’s not easy to define. Some might describe it as artisanal ...

Low-carb eating feels easier when bread is back on the table in a new way. This collection focuses on comfort, flexibility, ...