A baguette, which has very little fat, is best eaten the day it is baked or bought. Before storing, cover bread in plastic wrap, and place it in a tightly closed plastic bag.

If using a stand mixer, put the soaker and biga pieces into the bowl along with the flour and the seeds, salt, yeast and honey. Mix on low speed with the dough hook for 1 minute to bring the ...

And not that I was ever aware enough to make a sanctimonious argument for my dietary choices like this, but bread is more than the sum of its humble parts: grain, salt, water and (sometimes) yeast. It ...

The result? A decent baguette, but not a magical baguette. Richard has a variety of breads on hand at his bakery and café, including whole wheat, whole grain, sourdough, dark rye, spelt, and brioche.

Among his more interesting findings: Baguettes from Balthazar Bakery and Almondine, the Dumbo dark horse, were the best-looking. Almondine also won for crust and crumb.

Rye bread is a dense, dark bread made with rye flour that offers a distinctive flavour that pairs well with savoury toppings like smoked salmon or cured meats. It's also a great choice for deli-style ...

Meanwhile, Vietnamese people had weaker teeth and bones due to insufficient nutrition, so they needed a softer type of bread than the baguette. Step by step, Kao learned about fermentation in France, ...