Category: Baking Great Bread at Home – Blog
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State Fair Bread Competition: A First-Timer’s Guide
Fair season is here and the entry deadlines close before most bakers start thinking about it. Here’s the six-week prep timeline, what judges actually score, how to pick your category, and the 2026 dates for South Carolina and North Carolina.
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The McRib Strategy for Your Farmers Market Booth
The McRib and the Pumpkin Spice Latte run on one trick: scarcity. Here’s how to use it at your farmers market booth and sell out before noon.
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10 Best-Selling Breads at a Farmers Market (And Why They Sell)
The 10 breads that consistently sell out at a market table, who buys each one, and the aroma hook that pulls them in. From a baker who sold 80 to 90 loaves a Saturday.
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Bulk Fermentation vs. Cold Retard: What Each Phase Actually Does
Bulk fermentation and cold retard are not the same thing. Here’s what each phase does, why order matters, and how to know when each one is done.
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Japanese Milk Bread (Shokupan): The Softest Loaf You’ll Ever Bake
Japanese milk bread (shokupan) uses a simple tangzhong paste to create the softest, fluffiest sandwich loaf you’ll ever make at home. This bread stays fresh for days, tears apart in pillowy sheets, and only takes about 30 minutes of hands-on time. Full recipe with step-by-step instructions, troubleshooting tips, and the…
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Henry’s Decadent Blueberry Cinnamon Rolls
Rich, soft blueberry cinnamon rolls filled with real blueberries, toasted walnuts, and blueberry preserve, finished with swirled cream cheese frosting. Weekend-level indulgence.
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Henry’s Traditional Christmas Stollën
This traditional Christmas stollen is more than a holiday bread. It’s a memory carried home from a small German bakery, where I learned the craft from Mr. Sherman while stationed overseas. Rich with fruit, spice, and patience, this is a bread meant to be made ahead, wrapped, rested, and shared…
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Get Your Head in the Game
Learn why reading your recipe and prepping ingredients before baking bread sets you up for success. Mise en place isn’t fussiness—it’s how great bakers work.
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How to Ship Bread Without Ruining It
Learn how to ship homemade bread so it arrives fresh, soft, and gift-ready. This guide covers which breads travel best, how to wrap and pack them, freezing tips, and the right shipping timeline to keep your loaves tasting their best.
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Holiday Star Cinnamon Roll Bread with Beetroot Swirl
I roast beetroots, puree them, and keep bags in the freezer for when I need color. One tablespoon mixed into half the dough gives you this pink. Layer it with plain dough, add cinnamon filling, twist, and you’ve got a centerpiece people won’t forget.
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The Best Sourdough ↔ Yeast Recipe Converter for Home Bakers
Tired of fighting the math? This new recipe converter lets you turn any bread recipe into sourdough or yeast with one click. Paste it, upload it, or snap a photo. Clean instructions, correct hydration, and real kitchen-ready results.
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Henry’s Big, Gooey Cinnamon Rolls
Yesterday afternoon, Ryan called with one of those casual requests that isn’t casual at all: “Hey Dad, I’m coming home tomorrow. You still have those cinnamon rolls?” What cinnamon rolls? Then it hit me. Two weeks ago, he’d asked if I could make some for him and maybe double the…
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Henry’s Big, Gooey Cinnamon Rolls (24 Rolls)
These aren’t your average cinnamon rolls. Using the tangzhong method, these incredibly soft, bakery-quality rolls stay tender for days and deliver that perfect balance of gooey filling, rich frosting, and pillowy texture that’ll make you a breakfast legend. The overnight proof develops deep flavor while making your morning routine easier.
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“Classic Yeasted Doughnuts Recipe – Paul’s Memorial #BakeAMemory”
“We all have that special baking memory that transports us back in time. This recipe for classic yeasted doughnuts comes from Paul (‘Bald Baker Paul’), capturing the magic of Friday night doughnuts fresh from the fryer. These are the lightest, most flavorful doughnuts you’ll make at home, with an overnight…
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The Baking Great Bread At Home Community Cookbook
Discover our new Community Cookbook featuring tested recipes from passionate home bakers. From scattered Facebook files to a professional platform where your recipes shine – see how we transformed our recipe sharing experience. No ads, no distractions, just clean recipes when you need them.
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Your First State Fair Bread Competition: What I Wish Someone Had Told Me
The smell hits you first. You walk into that competition tent at 7 AM. You’re surrounded by the aroma of dozens of fresh loaves cooling on tables. Bakers are making last-minute adjustments, brushing crusts with oil, trimming uneven edges. Your heart’s pounding because you’re about to put your bread up…
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The Art of Marbled Yeasted Breads
After last week’s beautiful cinnamon swirl loaves, we’re taking the swirl concept to the next level with marbled yeasted bread. This Sunday, we’re exploring three distinct marbled bread recipe techniques that will transform your baking. Think of it as painting with dough, where every slice reveals a unique pattern that’s…
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The Diabetic Baker’s Best Friend: Low-Carb Almond Flour Bread That Actually Tastes Like Bread 🍞
“Master diabetic-friendly almond flour bread with just 2g net carbs per slice. Perfect for blood sugar control without sacrificing taste or texture.”
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Why Summer Changes Your Dough
Summer heat can change everything about your dough. From sticky hands to wild fermentation, this guide breaks down how to stay in control during hot, humid months.
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Vietnamese Bánh Mì Baguette
Learn how to make authentic Vietnamese bánh mì baguettes at home—crisp on the outside, airy inside, and perfect for stuffing with your favorite fillings. A true street food classic, made from scratch.
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Member Spotlight:
“In this Member Spotlight, we celebrate Bella Casa and her love for baking great bread at home. Learn about her favorite tools, scoring techniques, and the passion that goes into every loaf.”
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Member Spotlight: Debbie Eckstein
“Debbie Eckstein went from overthinking every step to mastering the art of sourdough and brioche. Her journey is proof that patience, tradition, and a little bit of self-doubt can lead to incredible bread. Read her story in this month’s Member Spotlight!”
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Henry’s Blueberry Muffin Bread
“Henry’s Blueberry Muffin Bread is everything you love about a blueberry muffin, but in an easy-to-slice loaf. Bursting with juicy blueberries, a hint of orange zest, and topped with a golden, sugary crust, this quick bread is soft, moist, and perfect for breakfast or a snack. Simple to make, even…
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Brioche – The Buttery, Eggy Bread That’s Worth It
This rich, buttery brioche bread is soft, airy, and perfect for everything from French toast to sandwiches. With just the right balance of eggs and butter, this recipe delivers a golden, bakery-quality loaf every time.
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How to Tell When Bread is Proofed
Wondering if your dough is ready? Use the poke test and simple tricks to know exactly when to bake. No more guesswork—just great bread!
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My Crusty White Bread – The Loaf That Started It All
Looking for the perfect crusty bread recipe? This is the one. With a golden crust, soft interior, and simple method, this bread is perfect for any home baker.
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🧅🥖 Onion and Poppy Seed Pletzel – Crispy, Savory, and Easy to Bake!
This Onion and Poppy Seed Pletzel recipe combines a crispy, golden crust with sweet caramelized onions and nutty poppy seeds. Brought to us by Cheryl Odden, adapted from Sandhya Ramakrishnan of My Cooking Journey, this recipe is perfect for breakfast, snacking, or serving with cream cheese!
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The Versatile Market Mainstay
Selling homemade bread at a farmers’ market is more than just displaying loaves—it’s about creating an experience that draws customers in. Learn how to set up a welcoming stall, engage buyers, and make your bread irresistible.
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How to Store Your Bread Right
I didn’t pick MODKitchn out of a hat. We’ve been partners for well over a year now, and they’ve earned their spot on my short list of brands I genuinely recommend to our bakers. These bags keep your bread fresh on the counter, go straight into the freezer when you…
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Yeasted Cheddar & Basil Loaf
This cheddar basil loaf was my secret weapon. It was easy to make and filled the air with an irresistible aroma.
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“Why Measuring Flour with a Digital Scale Beats Measuring by Cups”
Precision is the key to better baking. If your bread isn’t turning out right, the real issue might be how you’re measuring your ingredients. Measuring by cups and spoons can lead to major inconsistencies—especially in recipes that rely on balance, like bread dough.
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🍞 How to Determine the Protein Content in Flour for Better Baking
When it comes to baking, understanding the protein content in your flour is crucial to achieving the right texture and structure in your breads, cakes, or pastries. The protein percentage directly influences the strength of gluten formation, which is responsible for creating that chewy or soft texture in your baked…
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Sourdough Starter Guide
“Ready to elevate your bread game? With just flour, water, and patience, you can create a powerful sourdough starter right in your own kitchen. This guide strips away the fluff, giving you straightforward steps to build a healthy starter that will bring your bread to life with incredible flavor and…
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Exploring Climate Blend Flour for Sustainable Baking
As home bakers, we’re all familiar with the staples of our pantry. All-purpose flour, bread flour, whole wheat flour – these are the foundations of our craft. But the world of flour is ever-evolving, and today we’re going to explore a newcomer that’s making waves in the baking community.
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Join Our August Challenge
August is upon us, and it’s time to embrace the spirit of competition with our exciting new challenge: County and State Fair #BlueRibbon! This month, we’re encouraging all our members to perfect their favorite bread recipes and imagine entering them in a county or state fair. It’s the perfect opportunity…
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Exploring the World of Flour: A Baker’s Guide 🌾
This blog post delves into the significance of different types of flour in baking, their protein content, and uses. It emphasizes the role of protein in gluten formation, crucial for texture and structure in baking. Additionally, it advocates for using a scale for precise measurements in baking to ensure consistent…
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🍞 The Secret Life of Bread:
Understanding and Preserving Freshness 🍞 Hello my favorite Carboholics! Today, let’s look into the science behind bread’s freshness and learn the best ways to cherish every slice. 🥖 1. Why Does Bread Go Stale? A Crusty ConundrumEver wondered why your homemade bread doesn’t stay fresh forever? It’s a tale of…
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Oven Dynamics: The Vortex Effect
“Navigating the Art and Science of Oven Dynamics” By: Henry HunterBaking bread is a beautiful blend of art and science, where seemingly subtle factors can make a world of difference in the final product. One often-overlooked aspect of bread baking is the behavior of bread loaves in the oven, which…
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Baking Beyond Borders:
A Conversation with Yoshie Horie By: Henry HunterToday, we’re diving into a special feature with our newest Bread Squad member, Yoshie Horie. With a wealth of experience spanning twenty-five years in bakery research and development, Yoshie has honed her craft on a global scale, bringing a wealth of knowledge from…
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Our Group’s Stance on Sourdough Bread and Commercial Yeast
Clarification and Perspective By: Henry Hunter In recent discussions within our baking community, there has been some debate about whether the addition of commercial yeast to sourdough starter recipes disqualifies the resulting bread as “sourdough.” This topic has prompted various opinions among our members. As a community committed to learning…
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“🍏 Baking Great Bread with Dehydrated Apples”
Tips and Recipes 🍞 By: Henry Hunter As the leaves turn to fiery shades and the air becomes crisp, it’s a sure sign that apple season is here. 🍂 Apples are not only a favorite for pies and snacking but also a fantastic addition to your homemade bread. At Baking…
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The Great Hooch Debate 2.0
A Deeper Dive into Sourdough Science 🍞🧪 Hello there, Bread Lovers! 🥖❤️ Today, let’s revisit a popular topic we discussed a little while back. Remember the hooch debate? We had a fantastic discussion about what to do when your sourdough starter produces a liquid layer called ‘hooch.’ Stir it back…
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A Fall Slowdown for Vitale
The leaves outside my kitchen window have turned the most beautiful shades of red and gold. Fall is here, and with it comes a change in the air, both outside and inside my jar. During the summer, Henry would feed me, and I would spring to life within hours, bubbling…
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“Journey Through the World of Bread with Us”
Have you ever wondered about the history of the humble loaf of bread that graces your table? Or the science that makes it rise to fluffy perfection? Welcome to a journey that explores the world of bread in all its glory. My new book, “Bread: A Journey Through History, Science,…
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Understanding Gluten, Gluten Sensitivity, and Celiac Disease: A Baker’s Guide
By: Henry Hunter Baking Great Bread at Home In the world of baking, few things are as comforting and satisfying as the smell and taste of freshly baked bread. But what happens when bread, the staple of many kitchens, becomes a potential health concern? This is the dilemma faced by…
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The Science of Sourdough: How Flour Choices Affect Your Bread
By: Henry Hunter Hello, my favorite Carboholics. Today, we’re diving into the fascinating world of sourdough science. Have you ever wondered how the type of flour you use impacts the flavor and texture of your sourdough bread? Well, researchers have some intriguing answers for us. The Experiment A recent article…
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The Essential Role of Knife Sharpening in Your Bread Baking Journey
By: Henry Hunter Hello, fellow bakers! Today, I want to discuss a topic that goes hand-in-hand with our love for the artistry of bread-making: knife sharpening. I want to kick off by saying Brød & Taylor sent me one of their knife sharpeners for free to test out. It’s crucial…
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Bread Bakers Glossary of Terms
Discover the essential language of artisanal bread making with our comprehensive baker’s glossary. This exclusive resource covers everything from basic terminology to advanced techniques, helping both novice and experienced bakers perfect their craft. Learn about autolyse, fermentation, scoring, and more from our expert community.
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Navigating a Rye Bread
By: Henry Hunter From Cold Starter to Creative Twists Today, I’m jotting down some notes on a recent rye bread experiment that took an interesting turn. Let’s look at how I managed to make a sourdough rye bread despite having a cold-as-ice starter in my fridge. The Setup I was…
