But once that fluffy loaf is baked and cooled, it's up to you to slice it yourself -- and that just might be the trickiest part of the process. Next time you try slicing your own bread ...

Sliced bread is famously one of history's best inventions, but how many slices do you get in a loaf, and why does it vary?

I wanted to share a new bread recipe. This recipe caught my attention because it doesn't require kneading and is very simple, ...

A typical sourdough recipe calls for plenty of periods of stretching and resting your dough, which helps it ferment, form gluten ... in a dense loaf. Too dense means your bread might be inedible.

To make sourdough bread you need to use a ‘starter’ mixture ... Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel ...

For this simple white bread recipe, you can choose to bake the dough as a tin loaf, perfect for sandwiches, or as a free form boule, which is great if you don’t have a loaf tin. You can also ...

Great, then just place the wrapped bread on the counter to let it come to room temperature, about one to three hours for a whole loaf. Slices should take about 30 minutes. It's that simple!

Our cookbook of the week is Babette’s Bread by Babette Kourelos, a Saint-Lazare, Que.-based artisan baker and baking instructor. Jump to the recipes: old-fashioned cottage loaf with spelt ...

Davronov Okhun: It takes about six hours to cook the bread. It takes five hours for the dough to come up in this form of loaf. In general, the dough ferments for four hours and another one hour in ...