Learn the stretch and fold technique to strengthen gluten and improve dough structure. This easy method helps create better elasticity, volume, and texture in bread and pizza dough for lighter, airier ...

This sourdough croissant bread combines the flaky, buttery layers of a croissant with the structure of a sliceable bread. It ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

When flour is mixed with water this makes gluten. Kneading develops the gluten and makes the dough stretchy and elastic. Our short video takes you through the process. Lightly dust the work surface ...