and underworked dough. In short: There are a lot of mistakes to avoid when baking bread. The food's finicky nature has ...

Whether you’re making sourdough bread or loaves made with commercial dry yeast, your bread dough is a living thing. And like you, it gets cold in chilly weather. “People go about their ...

This structure is what gives bread dough the strength and elasticity to capture all the bubbles and burbles produced by yeast in order to grow fluffy, chewy, and light when baked. This magic ...

I turned to my bread baking groups for help. Everyone had a suggestion: buy a different flour, use sparkling instead of still water in the dough or pray to the bread gods for mercy. Nothing ...

A no-knead, no-fail dough that requires neither patience nor planning turns out delicious focaccia. By Genevieve Ko Making yeasted bread is one of the few acts of cooking where ingredients ...

For soft, tender rolls that stay plush for days, use tangzhong in your bread dough. Tangzhong is a gelatinized starch paste made by heating flour with milk or water. Incorporating tangzhong into ...

The high moisture in the dough means it basically kneads itself as the gluten aligns and forms the signature structure and texture you expect in bread. At this point in my life — in a pandemic ...

A sponge of yeast, bread flour and water is later mixed into the dough.Credit...Armando Rafael for The New York Times. Food Stylist: Laurie Ellen Pellicano. Many challah recipes call for mixing an ...