Bread – bhan.me

Making peace with smaller pans

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

A boule is one of the easiest and most satisfying breads to make. Mix 400 g flour, 280 g water,

Instead of throwing out leftover bananas, they are best used up in banana bread. If you don’t have 3 large