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You can hardly go wrong with a really good sandwich and a bagel or pretzel sandwich just takes things to greater heights.

The basic ingredients you will need are flour and water.

Whip up delectable treats with the best baking books, packed with mouthwatering recipes, tips, and techniques to satisfy your sweet tooth.

I'm using his French Bread recipe from Bread Baker's Apprentice w/ Pate Fermente, and instead of the 2 hours he suggests in the recipe, my dough is first-proofing all the way by 1 hour, sometimes 45 minutes. I'm measuring all ingredients by weight, using Fleischmann Bread Machine Instant (jar, kept refrigerated), kneading the whole recommended time and sometimes more, temps

Is it possible to make the Vienna Bread on pages 280 to 283 of the second (15th Anniversary Edition) Peter Reinhart's Bread Baker's Apprentice without the egg, please? Can I just omit the egg's 47 grammes, 13.8% of baker's percentage? Would a vegan egg substitute such as potato starch or (arrowroot) thickener work? I'd be grateful to know of anyone's success or failures with

HiIt has been a while since I have been here, and I cannot remember if this forum is exclusively for sourdough or not - Is there a forum for yeasted breads here ?Thanks !

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Hello!Over the holidays I took a stab at making a panettone (Melissa Weller's recipe from 'A Good Bake'). This recipe has you convert a liquid starter with a 100% hydration to a biga (50% Hydration, 1:1 ratio liquid starter to Flour) and letting it ferment for ~6 hours before proceeding to make the first dough. She also has you add 3g of instant yeast to the second dough to

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Wanted to have a light rye bread for sandwiches and of course some extra flavor and crunch from things like seeds and nuts are always welcome. I had considered doing a sweedish limpa rye with sunflower or even a 100% rye but stumbled across this recipe from Reinhart's Bread Baker's Apprentice and figured I'd give it a try. The original calls for some commercial yeast and can