Ring molds are great for perfectly round omelettes (e.g. for egg sandwiches) or controlling the spread of loose doughs for English muffins, but how well do they work for burger buns?
What to do with leftover brioche dough? Buns allow for easy storage and variety.
I love to make quick breads like banana bread. They are an easy way to use up leftover ingredients and
I used to attribute the dark color of pumpernickel to its rye flour, but it is in fact artificial, typically
Amateur bread bakers often struggle to create a crisp crust that gives way to a soft crumb beneath, using high-hydration
One of the best aspects of my buttermilk bread dough is it’s versatility. It works equally well in loaves, rolls,
Bagel dough is typically characterized by low hydration dough, with a hydration (weight of water/weight of flour) typically hovering around
While I prefer alkali-boiled bagels, I have this lingering feeling that their crust is a bit softer than the ones
Bagels must be boiled in lye! No, baking soda is fine! Use honey water instead! While it is widely accepted
Homemade bagels can require some effort, but offer substantial payback for picky eaters. I have hopped from recipe to recipe