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  • The Deal with Bread Dough
    The Deal with Bread Dough

    Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.

  • Bread: Delicate Crumb and Hearty Crust
    Bread: Delicate Crumb and Hearty Crust

    We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?

  • No Need to Knead Bread
    No Need to Knead Bread

    Kneading is important to bread dough, but it's not vital, and sometimes can do some damage.

  • To Cool, or Not to Cool

    There is nothing better than ripping into a loaf of bread fresh from the oven. Or is there?

  • Soaking Basmati Rice

    It's traditional to soak basmati rice, and proponents swear by the results.

  • The Second Rise

    When baking bread, you're often asked to allow bread to rise, then punch it down and let it rise again. Why go through all that trouble? What does this "second rise" do for the bread?

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