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How to make crusty bread
How do you make crusty bread? These five tips – and their accompanying recipes – will set you on the path to crisp/crackly/crusty bread success! The post How to make crusty bread appeared first on...
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Artisan Sourdough Bread Tips, part 1
One of the most frequently asked sourdough questions we get on our Baker’s Hotline is, “How do I make my sourdough bread taste more sour?” Another common question: “How do I get those nice holes in my...
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Artisan Sourdough Bread Tips, part 2
Are you ready to learn some new artisan baking techniques today? If you haven’t been following our sourdough baking adventure, yesterday we explored a new type of sourdough starter – a “stiff...
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Artisan Sourdough Bread Tips, part 3
At last, a baked loaf! This is the third and final installment of our artisan sourdough bread tips series. If you haven’t been following us over the past few days, check out part 1 & part 2, which...
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No-Knead Crusty White Bread
As the New Year dawns, we’re excited to announce our 2016 Recipe of the Year: No-Knead Crusty White Bread There are all kinds of no-knead bread recipes out there – from white to rye, and...
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Mission Fig Bread
Artisan Baker Martin Philip develops new bread for the Norwich Bakery and cafe, including this recipe for Mission fig bread. King Arthur Flour is an avid supporter of artisan bread baking nationwide....
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Hot Bread Kitchen
Hot Bread Kitchen, a bakery in New York City’s East Harlem, stands out from the crowd. Not because the bakers there make outrageous cupcakes, or vie for a review in the Times, or compete to be the...
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2016 Coupe du Monde de la Boulangerie, day 3: an amazing bakery crawl
The Coupe du Monde de la Boulangerie – the World Cup of Baking, a.k.a. the “bread-baking Olympics” – is being held in Paris this week. Teams of bakers from all over the world have represented their...
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2016 Coupe du Monde de la Boulangerie, day 4: and the winners are…
The Coupe du Monde de la Boulangerie – the World Cup of Baking, a.k.a. the “bread-baking Olympics” – was held in Paris over the past several days. Teams of bakers from all over the world represented...
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Babettes Artisan Bread
Babette's Artisan in Denver Colorado is pushing the limits of baking - and acquiring respect, admiration, and loyalty from culinary connoisseurs nationwide. The post Babettes Artisan Bread appeared...
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How to Make Jewish Rye Bread, Part 1
I’m a rye girl from way back. When I was growing up in Michigan I ate either rye or challah; these breads were the toast I had in the morning and the bread my mother used for our lunchbox sandwiches....
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How to make Jewish Rye Bread, Part 2
Yesterday we prepared the rye sour, old bread soaker, and ground caraway seeds for our Jewish Rye Bread recipe; see How to Make Jewish Rye Bread, Part 1 for details. Today we’re ready to mix and bake...
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The Coupe du Monde de la Boulangerie
King Arthur Flour baker Martin Philip recently competed for a spot on team USA at the world's toughest baking competition - the Coupe du Monde. The post The Coupe du Monde de la Boulangerie appeared...
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Wild grape sourdough starter
When I first began baking with sourdough, I remember hearing older bakers talk about creating a new starter by first burying wild grapes in the flour they planned to use. Wild grape sourdough starter,...
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Levain for sandwich bread
Have you ever used a levain for sandwich bread? I recently took a class at our Baking School here in Norwich, Vermont, where we learned to make Sourdough Sandwich Bread using a levain. And now I’d...
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Steam in bread baking
Have you ever loaded your perfectly risen artisan bread into the oven, only to discover a dull, constricted loaf at the end of the bake? How do artisan bakeries achieve that lovely golden, crisp,...
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Classic Baguettes Bakealong
Welcome to our June bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this...
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Kneading wet dough by hand
Have you ever thrown up your hands in frustration when kneading wet dough by hand? These kneading techniques will turn messy to manageable in no time. The post Kneading wet dough by hand appeared...
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Using the autolyse method
If artisan bread baking is a passion of yours, you’ve no doubt come across the autolyse method (a short rest after combining flour and water) in recipes or baking books. Have you wondered how using...
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