In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

Plus, how to know you're getting the healthiest version.

If you're thinking about whipping up a country bread recipe from Northern Italy, this one's a real gem. In Lombardy—such a beautiful place—the art of baking pane di campagna is all about letting ...

You spent the last 16 months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is ...

James Beard said it: “Good bread is the most fundamentally satisfying of all foods.” And almost no bread tastes better than a hot, crusty loaf pulled from your own oven, made by your own hands ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...