The store loaf. The one someone who loved you made from scratch. Every baker starts here.

White bread with a promotion. Swap water for milk and the loaf changes in ways you can taste on the first bite — softer crumb, deeper crust, and a shelf life that stretches by a full day. This is t...

Most whole wheat bread punishes you for a healthy choice. This recipe earns the swap. Cream and water push the hydration up, and the cooked wheat technique handles every extra drop. The result is a...

This bread started as a failed croissant. The dough refused to laminate, but the rise was spectacular. The butter melted into the crumb instead of layering through it, and the result landed somewhe...

Everyone wants to make croissants. Master the loaf, and all else will follow.  This recipe is built for weekly baking, not a once-a-year project. High-protein flour, a tri-fold lamination that buil...

One batch covers your week. Make it Sunday and pull from it through Friday. The yield covers a half sheet of focaccia, two 18-inch pizzas, or four 10 to 12-inch pies. A heavy pour of olive oil hold...

This baguette is built for sandwiches and quick meals that impress. A small amount of lime juice slows fermentation for a more complex crust and crumb - and extends shelf life by a day. Includes a ...

This is the full brioche. Eggs at 50% of flour weight, butter at 25%, and a vanilla bean that perfumes the entire loaf. The yolks carry fat and emulsifiers that build a fine, even crumb. The whites...

Popped corn processed into a paste with hot water builds a dough with roasted corn flavor that cornmeal cannot match. The Maillard reaction locks in during popping and stays through three folds and...

This recipe starts with boiled potatoes and the water saved from the pot. Works with Russets also. The potato starch gelatinizes during boiling and conditions the dough from the inside. It holds ...

This recipe starts with real popcorn, popped in corn oil on the stove. The popcorn goes into hot heavy cream and comes out as a paste that carries every bit of that roasted, buttery corn flavor int...

This is a yeasted banana bread. The yeast gives it a lighter crumb and a chew that baking powder cannot match. The banana and butter cook together until the butter browns and the banana caramelizes...

The russet potato bread is a lean dough. Potato, water, flour, yeast, and salt. That leanness made it the right candidate for lamination testing. Three folds, a 384g butter block, 350F for two and ...

Add 10% cocoa to a base formula and everything changes. The cocoa absorbs water, slows the yeast, and weakens the gluten. More than 20% sugar in the formula pulls moisture from the air and holds it...