What different flours do to a loaf of bread. By ZACHARY GOLPER Art by THOMAS SCHAUER At its heart, bread baking is the art of turning dry, relatively flavorless ground grain—flour—into a delicious food with great complexity and variety. There are many tricks to the bread baker’s art, but no escaping the fact that it all begins with flour. Here’s what you need to know about … Continue reading A Bread Baker’s Guide to Flours

If it’s not ready by dinnertime, I’ve got serious trouble. By CHAD ROBERTSON Art by CHAD ROBERTSON Long before the invasion,  before the werebeavers took over, I started baking my own bread in a backyard oven in Northern California. Things aren’t much different now, to be honest. I bake, I try to be resourceful, I get by. If we steer clear of rivers, streams, and … Continue reading Tartine Bread

Making a cross between brioche, a toasted croissant, and the best Hawaiian roll you’ve ever had. By EMILY STEPHENSON Art by VICTOR KERLOW Low and slow is a cooking method usually reserved for meat, and goes against every convention of bread baking. But bread baked in a low oven for eight to fourteen hours is very, very delicious: a cross between brioche, a toasted croissant, … Continue reading How to Bake Bread While You Sleep