The perfect loaf

This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.

These exquisite sourdough baguettes have a delicate wheaty flavor with malty notes from the caramelized crust. They're perfect for breakfast (pan con tomate anyone?), lunch, or even just a snack with a spread of butter on top.

A simple and satisfying bread recipe, perfect for beginners and seasoned bakers alike. This bread boasts a soft, airy interior with a golden, chewy crust. It pairs wonderfully with butter, jam, or as a side to soups and stews.

In this guide on how to shape baguette, you'll learn the easiest and most effective way to form sourdough bread dough into this French staple.

Master the art of Italian sandwich bread with this foolproof recipe. Crispy, fluffy, and utterly delicious!

Meet your new go-to recipe: the Small Sourdough Bread. Perfect for small families or those craving fresh bread in for of small loaves that are big on taste!

Pane Siciliano is a traditional bread from Sicily made with durum wheat (semolina), sometimes a little olive oil (as I do in this recipe), and even sweeteners such as honey or barley malt syrup. The flavor is nutty, sweet, and with a buttery mouthfeel, thanks to the olive oil. The sesame seeds densely coating the exterior bring a peanut butter-like flavor and nuttiness that I find irresistible.

This rustic crusty French loaf is the perfect bread for sandwiches, croutons or a great slice of toast. With just a few ingredients this is a great all around loaf of bread. This is a great recipe as an introduction to bread making.

Super soft and full of flavor, this loaf bread is perfect for sandwiches or spread with butter. The milk and butter in the dough help give it the soft, rich texture.

Adapted from the outdoor variation of the Neapolitanish pizza dough recipe from my cookbook, Pizza Night. Notes For best results, use a scale to measure everything. Flour: In most of my experiments I used King Arthur Bread flour but I also got excellent results and often an even more open crumb when I used Petra 0102 Flour, which is made from partially sprouted wheat. Salt: I use Diamond Crystal kosher salt, but you could use fine sea salt in its place. Again, for best results use a scale…