Category: Bread Science
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Why Wet Dough Terrifies Beginners (And Why It Shouldn’t)
High hydration bread feels wrong the first time you touch it. Here’s what’s really happening inside that sticky wet dough, why it scares beginners, and how to handle it so you can pull a proper ciabatta, focaccia, or rustic sourdough out of the oven.
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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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Why Easter Is a Bread Holiday
From Paska and tsoureki to hot cross buns and Colomba, Easter is a bread holiday. Here’s how cultures preach with dough and how to bake yours.
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Hot Cross Buns at Home: History, Science, and Two Recipes You’ll Actually Love
Make hot cross buns at home with our tangzhong method, both yeasted and sourdough. Plus the fascinating history behind the cross.
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3 Signs Your Bulk Fermentation Is Done (Stop Guessing)
Bulk fermentation sourdough timing is not about the clock. Here are three visual signs your dough gives you, so you stop guessing and start baking with confidence.
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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 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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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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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 Pistachio Babka Twists
These Pistachio Babka Twists are soft, rich, and buttery with deep pistachio flavor in every bite. Baked in muffin tins for even color and shape, they’re part babka, part sweet roll — the kind of late-night bake that quiets your mind and fills the kitchen with warmth. Coarse-ground pistachios bring…
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Perfect Your Pumpkin-Shaped Bread with Tension Tips
This festive pumpkin-shaped yeast bread is soft, savory, and full of fall flavor. Made with real pumpkin purée, rosemary, and a hint of sweetness, it’s perfect for sandwiches, soups, or your holiday table. Easy to shape, beautiful to serve.
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Fall in Love with Baking: Spicing Up Your Bread Game 🍂🥖
“As the crisp air of autumn begins to settle in, there’s nothing quite like the warmth of a cozy kitchen filled with the scent of cinnamon, nutmeg, and cloves. These warming spices not only bring comfort and nostalgia but also add a rich depth of flavor to your fall baking.…
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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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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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Summer Sourdough: Refreshing Twists on a Classic
The summer heat’s rolling in here in South Carolina, and I’ve been thinking about how to give my sourdough a seasonal makeover. There’s something magical about the smell of fresh bread mixed with summer flavors wafting through the kitchen. Over the years, I’ve learned to transform basic sourdough into something…
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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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Proofing Isn’t the Clock’s Job
Tired of guessing when your dough is ready? This guide to proofing yeasted dough shows you how to read the signs—feel, shape, and texture—not just the timer. Ditch the clock and learn the foolproof way to perfect bread.
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Mastering Bulk Fermentation for Sourdough and Yeasted Bread
Discover how mastering bulk fermentation transforms your dough from raw ingredients into something alive — with better structure, flavor, and feel.
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The Loaf and the Lie
What if the bread we grew up eating wasn’t really bread at all? The Loaf and the Lie is a 27-page story about what we gave up, how it happened, and why so many of us are just now beginning to question it. Read the full flipbook or download the…
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Ancient Grain Flour Baking
“Explore the world of ancient grain flours like einkorn and spelt in this comprehensive baker’s guide. Learn about their unique nutritional profiles, how they differ from modern wheat, and get started with simple recipes that showcase their distinctive flavors and baking properties.”
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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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Traditional Hot Cross Buns Recipe for Easter ✝️
Few breads hold the seasonal charm and nostalgic pull of hot cross buns. Soft, lightly spiced, and dotted with raisins or currants, these iconic buns are finished with the unmistakable white cross — a symbol of tradition and celebration. Whether you bake them for Easter, a Sunday brunch, or simply…
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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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Is Sourdough Really Better for You? Let’s Break It Down
“Sourdough isn’t just about great flavor—it’s also better for your gut. Thanks to the fermentation process, sourdough can produce resistant starch, break down gluten, and improve mineral absorption. Follow Henry’s Foolproof Sourdough Recipe to make bread that’s easier to digest and packed with nutritional benefits.”
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A Chocolate Symphony: Priscilla Jolley’s Masterful Chocolate Sourdough
“Working with chocolate in sourdough presents unique challenges that many bakers shy away from. Chocolate—particularly cocoa powder—can have a deleterious effect on gluten development. This happens for two main reasons: cocoa powder is acidic, which can interfere with gluten formation, and the fat content in chocolate can coat the flour…
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The Magic of Yeast Water
“Fruit yeast water offers bakers a flavorful, low-maintenance alternative to traditional sourdough starters. This comprehensive handbook walks you through creating, maintaining, and baking with fruit-based yeast waters. Perfect for beginners who find sourdough intimidating or experienced bakers looking to explore new flavors, this guide covers seasonal fruit selections, troubleshooting tips,…
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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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Understanding Flour Protein Content for Better Baking 🍞
Learn how different flour types impact your baking results by understanding protein content. This guide breaks down the best flour choices for bread, cakes, and pastries.
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Baking at Altitude: Mastering Bread at Any Elevation
“Baking bread at altitude presents unique challenges due to lower air pressure, faster rising times, and drier dough. Discover practical tips for adjusting your bread recipes to achieve perfect results, whether you’re baking in the mountains or at sea level.”
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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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“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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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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“In the Interplay of Science and Faith: The Quantum Nature of Creation”
We stood there, the waves gently lapping at our feet, contemplating this profound paradox. The watch in her hand was no longer just a rusty relic; it had become a symbol of the intricate dance between design, complexity, and understanding.
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“Vitale’s Sourdough Summer:”
Bubbling with Rye’s Energy and Vitale’s Magic Part 6 Ah, it’s summertime, and I, Vitale, Henry’s, sourdough starter, can feel the change in the air! The warm weather has an incredible effect on fermentation, not only in me but also in my buddy friend Rye, another of my baker’s sourdough…
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The Art of Dough Scoring:
Dance with Hydration and Seasons By: Henry Hunter Hey there, fellow bread lovers! Isn’t it fascinating that bread baking is not just following a set recipe? It’s more like an elaborate dance that requires your full attention and creativity. We are talking about scoring today, the very art of slashing…
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Vitale’s Tale
A Sourdough Starter’s Journey of Growth and Inspiration Once upon a time, in the warm and bustling kitchen of a skilled baker named Henry, I came to life as Vitale. My story is not like any ordinary tale, for I am a sourdough starter with a voice and a spirit…
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🍞 To Salt or Not to Salt:
The Great Sourdough Debate 🧂🥖 By: Henry Hunter Baking Great Bread at HomeJune 30, 2023 Introduction: One of the key decisions in sourdough baking is when to incorporate salt into your dough. Should it be added from the beginning or after the autolyse stage? In this blog post, we explore…
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📣🍞 UNDERSTANDING THE BAKER’S PERCENTAGE:
MASTER THE ART OF BREAD BAKING! Hey there, bread enthusiasts! Have you ever wondered how professional bakers achieve consistent and precise results in their bread baking? 🤔 Well, it’s time to demystify the secrets behind their success with the Baker’s Percentage! 🥖 ✨ In our latest video, we dive deep…
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Unveiling the Sacred Tradition of Challah:
One intriguing aspect of Challah-making is the custom of “taking challah.” This tradition involves separating a small piece of the dough, known as the “challah portion,” and setting it aside as a symbolic offering. This practice originated from biblical times and serves as a reminder of the commandment to give…
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The Great Hooch Debate:
To Stir In or Pour Off Your Sourdough Starter Hooch🥖🤔 Hello Bread Lovers, 🥖❤️ One of the most captivating aspects of bread making, especially when it comes to sourdough, is the array of discussions it ignites within our community. Today, let’s unravel one of the most hotly contested topics: what…
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“BREAD SCORING THROUGH THE AGES: A JOURNEY ACROSS CULTURES AND TIME”
By: Henry Hunter, Baking Great Bread at Home Bread scoring is an essential technique in the art of bread baking. It involves making shallow cuts on the surface of the bread dough just before baking, allowing the bread to expand and release steam as it bakes. The scoring also gives…
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Is My Bread Dough Alive?
Unveiling the Subtle Connection Between Bakers and their Dough. By: Henry Hunter Introduction: As bakers, we have a unique relationship with our dough. It is more than just a mixture of flour, water, yeast, and bacteria. I believe that, on some level, we recognize the aliveness within our bread dough.…
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Is My Sourdough Starter Dead? (Spoiler: Probably Not!)
Did you forget your sourdough starter in the back of the fridge? Black liquid on top, funky smell, and looking like something from a science experiment gone wrong? Don’t panic! Despite its horrifying appearance, your starter probably isn’t dead – it’s just hungry. Learn how to bring your neglected starter…
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Title: “Sourdough: A 6,000-Year Journey of Bread Baking That Continues to Rise Today”
Sourdough’s story starts around 4,000 BC, likely in the Fertile Crescent of the Middle East. The earliest breadmakers discovered that leaving their dough mixture of grain and water out for a while led to naturally occurring yeasts and bacteria, resulting in a lively dough and an exceptional loaf.
