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I remember where I was when the baking revolution began. Do you? It was November 2006, and I was a test cook at Cook’s Illustrated magazine in Brookline, Mass., when I walked over to see what my colleagues were gawking at. It was a loaf of bread that my fellow test cook David Pazmiño had just transferred to a cooling rack. I remember the loud snaps and pops coming from the bread as it cooled, the glossy crust crackling. He cut off a slice, revealing an open, airy hole structure with a moist, custard crumb. It was extraordinary. “This was the recipe that democratized bread-baking,” says...

Every cook, no matter how experienced, has a stash of set-aside recipes, the favorites that she turns to at a moment’s notice. Those recipes may be tried-and-true in a functional, “here’s how I make poached eggs” sort of way, or maybe they serve as emotional salves against the world. With age, I’m discovering that there is yet another category of recipes — the ones that tell a story of my life much like a memoir, or exemplify the spirit of my path thus far. Like the people we meet and know instantly they are your forever friends, there are recipes that you pull c...

I know I run a website but I'm still very much a paper person and have a thing for note taking and nice journals, so, yeah, I really like this and could imagine giving it as a gift to an enthusiastic new baker.   * * *  The server that The Fresh Loaf is on needs to be upgraded soon, so a heads up that there may be a day or two bumpiness in late March or early April. I'm also researching what to do with TFL in the next year or so as the CMS version that this site is running is being retired. I'm pretty confident that an upgrade will make the site easier to use on phones and tablets, whic...

comments This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it — basically, every vehicle to slather on a lot of butter. Today, how to turn high-protein durum flour into a golden loaf of bread. * * ...

We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Sourdough cinnamon rolls from Baked to Order Back to video The scent of Ruth Mar Tam’s sourdough cinnamon rolls baking is reason enough to make them. They definitely don’t qualify as a spontaneous Saturday-morning baking project. But if you plan ahead — shaping them right before bed, as Tam does — you’ll be rewarded with some spectacular, slightly sour, lightly sweet buns ready to bake when you wake up. “Cinnamon rolls in our house are a favourite, special breakfast, whether it’s for birth...