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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

We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?
To Cool, or Not to Cool

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

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?