Whole Wheat Sandwich Bread with Oats and Pecans

This recipe for hearty wheat bread with oats hails from Amy's Bread in New York City. It's chock full of oats and pecans to make for a beautifully texture bread perfect for toast and sandwiches.

Homemade Artisan Sourdough Bread Recipe - The Woks of Life

Our Artisan Sourdough Bread recipe offers a step-by-step guide for beginners to get consistently professional results in their home kitchens.

How to Make a Sourdough Bread Loaf

This recipe produces a classic oval pain au levain—a sourdough loaf that's lightly tangy and deeply flavorful.

Rosemary Focaccia

This classic Rosemary Focaccia recipe comes from Amy's Bread in NYC. It's perfectly spongy on the inside, and crispy and olive oily on the outside, just like good focaccia should be.

Homemade French Baguettes

Everything you need to know to make perfect French baguettes at home.

Long Loaves Recipe | Bread Baking

I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose.

Simple Crusty White Bread

Baking a crusty loaf of country-style white bread at home is made simple with a Dutch oven and digital scale.

Starter-Along Sourdough Bread Recipe | Bread Baking

If you've been following along with the Starter-Along series, you have a starter at 100 percent hydration in a jar, and you've harvested 4 ounces of that starter around Day 9. At that point, we added 2 ounces of bread flour and 1 ounce of water and let the mixture sit, covered, at room temperature overnight. We'll call that our prepared starter.

Straight Bread Dough

This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread.

70-Percent Hydration Bread Recipe | Bread Baking

Stretch and fold is about the easiest ways to handle a dough with very high hydration. But stretch and fold can be used with doughs of lesser hydration as well, as long as it's wet enough to stretch easily. If you've never tried this technique and you've always kneaded with a machine or by hand for up to 10 minutes, it will seem impossible that a few simple folds will give enough structure to the dough. But it works.