The rich aroma of freshly baked sourdough wafting through kitchen windows has become a familiar scent in homes across America ...

Follow along as we break down how to proof bread from scratch—along with answering your bread proofing questions.

Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York ...

We're working on some simple dough to make a loaf of bread. One of the most important things when making this type of bread is to knead the dough. To start with, we put flour on the worktop and on ...

THERE’S nothing better than the smell of freshly baked bread. But kneading dough by hand is tough and, done badly, can make the difference between a risen loaf and a sunken disaster. That is why ...

Knead into a soft smooth dough and layer the dough with oil and let it rest for 2 hours. Now to incorporate garlic, in a bowl ...

massaging the dough. Whether I am making – bread, roti, bakes, I always use the basic folding method, however, I know that there are different ways in which dough can be kneaded by hand.

13. Bake the focaccia in the lower third of the oven for 15 to 18 minutes, or until it is browned in the highest spots and ...