Directions. Place the yeast, sugar, and beer in a large bowl or bowl of a stand mixer, and stir. Remove all the racks the oven but one and make sure that one is in the center.

In the era of reusing, reducing and recycling, thrifting old bread pans for household storage is a great way to save money and space. The makeshift organizers can be utilized all over the home, ...

Why Dutch oven baking belongs on your grill Forget the conventional oven — this recipe shows how your backyard grill can ...

Let the loaf rise in a warm spot for 45 minutes to 2 hours, or until the dough is noticeably larger. Once the dough has been gently shaped and put aside to rise, preheat the oven to 475 and place ...

Amazon. When shopping for a bread proofing basket, there are a few things to consider, including its shape, size and material. Bannetons come in round, oval and rectangular forms, and some of the ...

Rustic No-Knead Bread. Makes 1 loaf. 3 cups bread flour. 2 teaspoons kosher salt. 1/2 teaspoon active dry yeast. 1 1/2 cups warm water (warm, but not so hot you can’t hold your finger in it) ...

Ideally, a loaf of fresh rustic bread from a bakery should be eaten within two days, says Gail Duff, author of “Bread.” Once you break the crust, you expose the bread to air–and staleness.

Scoring bread dough allows you to control where the dough will split open when it rises, but skipping this step can yield gloriously chaotic loaves. ... crusty, rustic loaf.