Since I first shared this innovation—the word “recipe” does not do the technique justice—in the New York Times in 2006, thousands of people have made it. For many, it was their first foray into bread ...

Good things come to those who wait. And by "good things" I mean a loaf of bread so delicious, you may find yourself daydreaming about it long after it's been gobbled up. The key ingredients for ...

Bread bakers generally get along with one another, bound by a compulsion to devote hours of time to making something that’s readily available in bakeries and groceries. So it’s too much to say that a ...

Jim Lahey, owner of New York City's Sullivan Street Bakery and author of several cookbooks, including "My Bread," offers his recipe for a delicious, long-fermented rustic bread. Advice: plan ahead!

An overnight, hands-off Dutch oven loaf with roasted garlic, rosemary, and a shower of Parmesan cheese creates a bakery-worthy crust at home. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe ...