4. Proof the dough again. Drop the dough, seam-side down into a buttered eight-inch loaf pan or onto a parchment paper-lined sheet pan. Cover the dough loosely in plastic wrap or in a plastic bag.

If you’re looking to improve your artisan baking game, then look no further than this easy high hydration sourdough bread ...

Shape it into a round loaf by folding the edges into the center and rotating. Then, cover it with a clean towel and let is ...

Her baking career began with a rustic cottage loaf, one small round of dough sitting ... (approximately 1/3 of the dough). To shape the cottage loaf, ... Shape the smaller piece of dough into a round.

Set a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°.

7 ounces room temperature water. 4 ounces sourdough starter. 10 ounces high-gluten flour. 0.25 ounces salt. 1. Mix the water, starter, and flour together in the bowl of a stand mixer.

Shostak, 40, has a degree in architecture and used drafting software to map the piece out to maximize how many pieces of parchment he could include in the installation.

During final 20 minutes of preheating, place either a 10-inch or larger round bread pan such as a cloche with lid, or a 5-quart or larger cast-iron Dutch oven with lid (enameled or non-enameled ...