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 ...

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 ...

Hobson often eats bread, so making a loaf or two each week helps ... the liquid into the flour mixture to form a slightly sticky dough. Add more water, a tablespoon at a time, if needed.

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.