Sourdough breadmaking heated up a few years back, but it's not just a fad. Take these tips into account and you'll always be ...

Stash your dough on the middle or top rack and shut ... you might want to skip the homemade shortcuts and invest in a bread-making tool that helps you proof. A proofing box will maintain a ...

Maturing A fresh yeasted or sourdough stollen will be quite crumbly; it takes at least three weeks to develop its texture and ...

The dough will be shaggy and sticky ... until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Once you have the starter formed, you can mix the dough and finally bake your loaf. F&W's guide holds your hand through all the steps of making this labor-intensive bread and spotlights our ...

Heat the oven to 220C/200C Fan/Gas 7. Lightly oil a 1kg/2¼lb bread tin. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin ...

Homemade garlic bread is one of the tastiest dishes you can bake, and Mary has shared it is incredibly easy to make yourself with just eight ingredients. Mary said: “Everyone loves to buy dough ...

The basic ingredients for pita bread are simple, and they come together to create a soft, pillowy dough. Here's what you'll need to make your own pita bread: The key to making the perfect pita is a ...

To make sourdough bread you need to use a ‘starter’ mixture ... or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent).