Bread Making

When you’re making bread, “it’s like you’re playing an instrument,” says Jonathan Bethony, resident baker at Washington State University’s famed grains laboratory called The Bread Lab. “You have to learn all your scales, get the muscle memory of all those notes and the relationships between tones in your fingers, ears, and brain. And then when you want to do a solo, you don’t just play scales. You know what to do on a certain level. Baking’s similar. You just play.” F&W's guide has everything you need to make the best loaves, plus tips from expert bakers and recipes that even a novice can follow.

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Coco Bread Is the Taste of Freedom

This tender, coconut-scented Jamaican bread brings solace and liberation even when home feels very far away.

Cacio e Pepe Spelt Garlic Knots

Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.” Inspired by the classic Roman pasta, Novick-Finder gives these garlic knots a shower of Parmesan and cracked black pepper before and after baking. Slideshow: More Garlic Bread Recipes

Everything Spelt Garlic Knots

Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.” This version is sprinkled with a seeded, everything bagel–inspired topping before baking.  Slideshow: More Garlic Bread Recipes

Classic Spelt Garlic Knots

Jake Novick-Finder of Gristmill restaurant in Brooklyn prefers a combination of all-purpose and spelt flours for these crusty garlic knots. “The high-protein content of spelt flour gives this dough extra energy,” he says. “That energy is what gives this dough structure and its perfect chew and poofy interior after it’s baked.”  Slideshow: More Garlic Bread Recipes

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Astrophysics and food rarely overlap, but there is one instance in which the complex science and baking coincide.

How to Make Bread

Tartine Bakery's Chad Robertson shares a simple way to make exquisitely flavorful and perfectly crusty bread without a sourdough starter.