Nathan Myhrvold shares his approach to picture-perfect rye bread loves. "You'll have to pat them into shape," he says.

If you shape your dough and it falls flat and refuses ... sourdough enthusiast named Jackie and calls for 500 grams of bread flour, 375 grams of water, 11 grams of salt, and 100 grams of active ...

Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips ...

Plus, it ensures your loaf maintains its perfectly round shape and structure ahead of baking. A scoring knife that easily cuts the top of the loaf Scoring your bread isn't just to make it look pretty.

This bread is adaptable – shape it into loaves or roll, scatter poppy or sesame seeds over the top or just leave it plain. Whatever you choose, you won’t be disappointed. In a measuring jug ...